| Titles |
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English :
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SELECTION OF THE BEST LOCAL WHEAT VARIETIES TO PRODUCE WHOLE MEAL BREAD HIGH QUALITY
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Arabic :
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اختيار أفضل الأصناف من الاقماح المحلية لإنتاج خبز
عالي الجوده من القمح الكامل
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| Abstract |
Aim of study to evaluation of local varieties of wheat bread (seven varieties) Sakha 93, Sakha 94, Giza 164, Sids1, Gemmiza 7,9 and 10. Study of chemical properties and technology of whole wheat bread to staling of balady bread and pan bread found that pan bread is higher decrease staling rate compare balady bread. The Gemmiza (10) is good varieties of sensory evaluation compare other varieties.
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| Publication year |
2011
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| Pages |
1-10
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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