000			01666cab a2200337Ia 45 0
001			u185882
003			SIRSI
008			101015s2007 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MUJAS V32 NO12 25
100	1		_aShahin, Fatma M. I.
240	1	0	_aMansoura University journal of agricultural sciences, 2007 v. 32 (12) _h[electronic resource].
245	1	0	_aStudies on the use of different sources of alpha amylase in bread backing _h[electronic resource].
246	1	5	_aدراسات على استخدام مصادر مختلفة للالفا أميليز فى أنتاج الخبز.
300			_aP. 10129-10138.
504			_aIncludes references.
520			_aThe effect of malt flour and a-amylase on wheat flour pan bread was studies. Wheat flour 72% extraction was mixed with 2,4 % and 6% malt flower and 40.60 and 80 ppm a-amylase to study the effect of there addition on dough quality and quality of pan bread prepared from treated dough. Farinograph parameters showed decrease in water absorption stability.Development time and increase in dough weakening in treated samples compared with the control samples.
546			_aSummary in Arabic.
650		0	_aFarinographs.
650		0	_aEnzymes.
650		0	_aBread molds (Baking).
650		3	_aAlpha-amylase.
650		3	_aBreadmaking.
700	1		_aNassef, Shereen L.
700	1		_aAmer, Thanaa A. M.
700	1		_aAzzazy, M. B.
773	0		_tMansoura Unviersity Journal of Agricultural Sciences. _g2007.v.32(12) _x1110-0346 _7nnas _wu182197
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2007/MUJAS/3207/12/10129.pdf _zFull Text Article.
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