IMPROVEMENT PROPERTIES OF WHEAT FLOUR USING MICROWAVE
In view of balady bread in Egypt is considered as backbone in diets, accordingly, in this study wheat flour (82%) extraction treated by microwave at 2,4 and 6 minutes, that target to modify starch wheat flour by heating. The rheological properties were studied by using farinograph and extensograph a...
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2010-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
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| Online Access: | https://ajs.journals.ekb.eg/article_14703_b5ae71ced15cedcacd391d139791781b.pdf |