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Effect of baking on solubility and cross-linking of proteins in Arabic bread

Effect of baking on solubility and cross-linking of proteins in Arabic bread

El-Husseiny, Rania Ahmed
URI: http://hdl.handle.net/10938/5355
Date: 1997

Abstract:

Baking of bread at 300. 400 and 500°C for 150s, 70s, and 35s, respectively, led to a marked decrease in the percentage of total proteins present as albumins, globulins, gliadins. and glutenins with a corresponding increase in the insoluble residue fractio

Description:

 
Thesis (M.S.) --American University of Beirut.Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition -- Member of Committee: Dr. Raja Tannous, Professor, Food Technology and N
 
References: leaves 73-80.
 

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