000			01945cab a2200277Ia 45 0
001			u198294
003			SIRSI
008			110112s2005 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART EJAR V83 No2 19
100	1		_aEl-Nahal, Dalia M. M.
240	1	0	_aEgyptian journal of agricultural research, 2005 v. 83 (2) _h[electronic resource].
245	1	0	_aPregelatinized corn starch as a source of low caloric ingredient in white pan bread _h[electronic resource].
246	1	5	_aنشا الذرة المحور كمصدر لخفض محتوى السعرات الحرارية في خبز القوالب.
300			_aP.779-788.
504			_aIncludes references.
520			_aObesity is considered one of the most important malnutrition disorders. To avoid the adverse effects of the high calorie diets, blood triglyceride and high cholesterol level on human health, the wheat flour was replaced by 5, 10, 15, 20 and 25 % pregelatinized corn starch (modified starch) for production of a low caloric pan bread. The effect of this replacement on the gross chemical composition, staling rate, carbohydrate digestibility and organolyptic properties of produced pan bread was studied. Crude protein and fiber contents of pan bread were less than the control pan bread. Total carbohydrate was increased with the replacement pregelatinized corn starch increases. Staling rate of the produced bread after 72 hrs noted an increase in freshness of the replaced pan bread formulated samples. The carbohydrate digestibility was proportional decreased with the percentage of replacement increase.
546			_aSummary in Arabic.
650		0	_aCornstarch.
650		0	_aLow-calorie diet _xRecipes.
650		0	_aBread.
773	0		_tEgyptian Journal of Agricultural Research. _g2005.v.83(2) _x0111-6336 _7nnas _wu158585
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2005/EJAR/8305/2/779.pdf _zFull Text Article
596			_a1
942			_cAR _2lcc
999			_c51165 _d51165