Contribution to the enrichment bread with the wheat germ
Joint Authors
Source
Sciences et Technologie : Sciences de la Nature et de la Vie
Issue
Vol. 2013, Issue 37 (30 Jun. 2013), pp.32-41, 10 p.
Publisher
Publication Date
2013-06-30
Country of Publication
Algeria
No. of Pages
10
Main Subjects
Topics
Abstract AR
العمل المقدم يهدف إلي دراسة أغناء الخبز برشيم القمح.
قمنا باغناء الخبز برشيم القمح مرة غير مسحوق و مرة مسحوق بالنسب الآتية : 12.5-10-7.5-5-2.5 و % 15.
أجرينا وصفا لعيناتنا و هذا بالقيام تحاليل كيميائية، كما حددنا قيمة الغلوتين، ميزته الريولوجية بخاصة الرخاوة و الامتدادية جراء تجربة الخبز.
في الأخير عملنا على مناقشة النتائج المتحصل عليها و أهمها : زيادة الرشيم مقبولة بنسب تصل حتى % 5 ينصح استعمال مسحوق الرشيم لتفادي ظهور بقع فوق قشرة الخبز مما يزعج المستهلك
Abstract EN
The work presented concerns the study of the enrichment of the bread with the wheat germ.
We enriched the bread with the germ once in a state not crushed and another in a state crushed with the following proportions: 2.5 - 5 - 7.5 - 10 - 12.5 and 15 % .
We characterized our samples by carrying out chemical analyses, also we determined the content of gluten also its rheological properties in particular the softening and the extensibility and the realization of a bread making test.With the end we carried out the discussion of the results obtained of which most significant: The incorporation of the germ is acceptable with proportions going up to 5%.
The use of the germ in a crushed state is advised in order to avoid the presence of the tasks on the crust of the bread what can obstruct the consumer.
American Psychological Association (APA)
Dridi, L.& Djadli, A.. 2013. Contribution to the enrichment bread with the wheat germ. Sciences et Technologie : Sciences de la Nature et de la Vie،Vol. 2013, no. 37, pp.32-41.
https://search.emarefa.net/detail/BIM-375396
Modern Language Association (MLA)
Dridi, L.& Djadli, A.. Contribution to the enrichment bread with the wheat germ. Sciences et Technologie : Sciences de la Nature et de la Vie No. 37 (Jun. 2013), pp.32-41.
https://search.emarefa.net/detail/BIM-375396
American Medical Association (AMA)
Dridi, L.& Djadli, A.. Contribution to the enrichment bread with the wheat germ. Sciences et Technologie : Sciences de la Nature et de la Vie. 2013. Vol. 2013, no. 37, pp.32-41.
https://search.emarefa.net/detail/BIM-375396
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 40-41
Record ID
BIM-375396