000			01735cab a2200277Ia 45 0
001			u209470
003			SIRSI
008			100106s2003 ua ss b eng d
040			_aEAL
041			_aeng _bara
090			_aART MJAR V28 No5 P1 12
100	1		_aDawoud, F. M.
240	1	0	_aMinufiya journal of agricultural research, 2003 V. 28 (5) _nPart one _h[electronic resource].
245	1	0	_aUtilization of different peanut flours in breadmaking _h[electronic resource].
246	1	5	_aإستخدام بعض أنواع دقيق الفول السوداني فى صناعة الخبز.
300			_aP.1529 - 1547.
504			_aIncludes reference.
520			_aThe effect of using whole peanut flour (WPF) and peanut kernel flour (PKF) on baking and sensory quality of wheat bread was studied to produce high-fibre and high-protein bread. Two types of wheat flours of 72 and 82% extraction rates (ER) were used. Chemical analysis of peanut and wheat flours as well as produced bread was also evaluated. Results revealed that peanut flours contained higher values of protein (29-52%), ash (4%) and fibre (25%), but lower values of carbohydrate (23-25%), fat (1.1-1.9) and moisture (6-7%) than wheat flours. Specific volume, which is considered the most important quality score in breadmaking, was not affected at all levels of peanut flours with 72% ER flour and at 5 and 10% PKF with 82% ER flour.
546			_aSummary in Arabic.
650		0	_aBread industry
650		0	_aPeanut products.
650		3	_apeanut flour.
773	0		_tMinufiya Journal of Agricultural Research. _g2003.v.28(5)P.1 _x1110-0265 _7nnas _wu158151
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2003/MJAR/2803/5/1/1529.pdf _zFull Text Article.
596			_a1
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999			_c59038 _d59038