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LAP Lambert Academic Publishing (2020)

Technological, Chemical and Sensory Studies on some Egyptian and Yemeni Wheat Varieties Products

Ali Mohammad Abdo Al-Mahturi

Titre : Technological, Chemical and Sensory Studies on some Egyptian and Yemeni Wheat Varieties Products

Auteurs  : Ali Mohammad Abdo Al-Mahturi
Publisher  : LAP Lambert Academic Publishing
Date de parution : 2020-04-16
Pages : 244

Présentation
Bakery products role an important position in human nutrition locally and globally. In wheat of the gap between production and consumption, governments use grants from different countries. In this study, four varieties wheat were used from Yemeni (varieties : Saba 1 and Bahoath 13) and two from Egypt (varieties : Masr 1 and Gemmiza 11). Where the process of authorization of varieties was carried out by 72% in conditions similar to commercial milling in Egypt which is one of the new medium hardened varieties in the Yemeni and Egyptian markets, to study their suitability for the manufacture of bread and bakery products such as pan bread and Shamy bread.

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Page publiée le 4 juin 2020