Despite the essential role of protein in human nutri¬tion a restriction in its intake is necessary in a number of disease conditions. Bread, which contains a substantial quantity of low quality protein must be eliminated ...
Wheat was germinated for 1, 2, 3, or 4 days and milled into flours. The 4-day sprouted wheat flour was incorporated into unsprouted wheat flour at levels of 10percent, 20percent, and 30percent (m-m) . Breads were prepared ...
Response surface methodology was utilised to analyse the effects of methocel, egg-albumen and gum arabic on the sensory properties of gluten-free Arabic bread baked from a formula based on pregelatinised rice and corn ...
A baking test that describes the performance of wheat flours in the production of Arabic bread was attempted in this study. Different physical measurements were taken on the prepared dough and bread in order to determine ...
Three wheat (Triticum aestivum L.) flours of good (A), medium (B) and poor (C baking quality were used in studying the effect of protein quality in the baking of Arabic bread. Flours A and C were fractionated into: starch, ...