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Effect of partial replacement of wheat flour by different sources on quality criteria of dough and hard sweet biscuit produced

Deleted Journal

akram okasha, Mostafa AbolFadl, Essam Abd-elazim

Abstract
window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag("js", new Date()); gtag("config", "UA-72322659-1");
Keywords
Food science
Wheat flour
Quality (philosophy)
Mathematics
Chemistry
Physics
Quantum mechanics
Sustainable Development Goals (SDG)
Zero hunger
2023
Article
Institution

food science and Technology dep . Faculty of Agriculture . Al-azhar university .

2-Y Citation Average

0.354

DOI

https://doi.org/10.21608/ajar.2023.147036.1071

Language

en

Country

Indonesia

Effect of partial replacement of wheat flour by different sources on quality criteria of dough and hard sweet biscuit produced

Effect of partial replacement of wheat flour by different sources on quality criteria of dough and hard sweet biscuit produced

Deleted Journal

akram okasha, Mostafa AbolFadl, Essam Abd-elazim

Abstract
window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag("js", new Date()); gtag("config", "UA-72322659-1");
Keywords
Food science
Wheat flour
Quality (philosophy)
Mathematics
Chemistry
Physics
Quantum mechanics
Sustainable Development Goals (SDG)
Zero hunger
2023
Article
Institution

food science and Technology dep . Faculty of Agriculture . Al-azhar university .

2-Y Citation Average

0.354

DOI

https://doi.org/10.21608/ajar.2023.147036.1071

Language

en

Country

Indonesia

Potato flour as partial replacement of wheat flour in bread: baking studies and nutritional value of bread containing graded levels of potato flour*

International Journal of Food Science & Technology

E. YÁNEZ, D. BALLESTER, H. WUTH, W. ORREGO, V. GATTÁS, S. ESTAY

1981
Article
Summary Potato flour (PF) is a material that does not differ significantly from wheat flour (WF) with regards to its physical appearance and chemical composition. For that reason it may be used in bread making. In this study mixtures of wheat flour a...