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The role of gluten proteins in the baking of Arabic bread. - by Baraem M. Ismail

The role of gluten proteins in the baking of Arabic bread. - by Baraem M. Ismail

Ismail, Baraem M.
URI: http://hdl.handle.net/10938/5204
Date: 1996

Abstract:

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, lipid, solubles and gluten prot

Description:

 
Thesis (M.S.)-- American University of Beirut. Department of Food Technology and Nutrition, 1996.;"Advisor: Imad Toufeili, Associate Professor, Food Science -- Members of Committee: Raja Tannous, Professor, Food Technology and Nutrition Riad Baalbaki, As
 
Bibliography: leaves 59-65.
 

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