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| 001 | u212879 | ||
| 003 | SIRSI | ||
| 008 | 101023s2016 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART MJAR V41 No1 Pt1 6 | ||
| 100 | 1 | _aEl-Bana, M. A. | |
| 240 | 1 | 0 |
_aMinufiya journal of agricultural research, 2016 v.41 (1) _nPart 1 _h[electronic resource]. |
| 245 | 1 | 0 |
_aEffect of adding of germinated brown rice on the quality aspects of pan bread _h[electronic resource]. |
| 246 | 1 | 5 | _aتأثير اضافة الارز البنى المنبت على خواص جودة خبز القوالب. |
| 300 | _aP.65-77. | ||
| 504 | _aIncludes references. | ||
| 520 | _aThis study was performed to investigate the possibility of using the brown or germinated brown rice flour at different substitution levels of wheat flour for soft bread (Pan) making, evaluate the quality of produced bread and identify the optimal substitution levels for producing high quality bread. Chemical composition, some nutrients and amino acids contents of wheat flour 72%, ungerminated and germinated brown rice flours were determined. Pasting characteristics of starch and farinograph of dough were measured. In addition, sensory characteristics of prepared bread were evaluated. The obtained results indicated that ungerminated and germinated brown rice contain lipids, crude fiber, ash and reducing sugars higher than those of wheat flour. They contain higher contents of potassium and iron but lower contents of sodium and magnesium than those of wheat flour. In addition, they contain all essential and non-essential amino acids. Total essential amino acids of ungerminated brown rice (41.51%) and germinated brown rice (42.49%) were very higher than that of wheat flour 72% (26.93%). Pasting characteristics measurements showed that wheat flour starch had a lower gelatinization temperature and viscosity at 95 °C but it has setback higher than ungerminated and germinated brown rice starches. Germinated brown rice starch has The highest values of pasting properties compared with ungerminated brown rice. Key words: Brown rice flour, Germinated brown rice, Rheological characteristics, Pan breed. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aBread _xQuality. |
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| 650 | 0 | _aBrown rice. | |
| 650 | 0 | _aRice flour. | |
| 700 | 1 | _aAbd El-Sattar, A. S. | |
| 773 | 0 |
_tMinufiya Journal of Agricultural Research. _g2016.v.41(1) _nPart 1 _x1110-0265 _7nnas _wu158151 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2016/MJAR/4116/1p1/65.pdf _zFull Text Article |
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