Using of some enzymes to improve quality of some bakery products

ISBN-13: 9783330045743 / Angielski / Miękka / 2017 / 204 str.

Mohamed Ghamry; Ahmed Eldoussoky; Mahmoud H. Mohamed

Opis

Wheat industry occupies great importance on map of attention on the trad level as well as at nationally in Egypt and in the world because of its key role in the daily diet of the people. So it is obvious that the increasing interest and take all the ways that will provide a high quality product properties, especially in light distinguish the wheat from the extreme difference in the properties of which is due to many factors. Therefore, this study aimed at improving the Egyptian wheat flour and changing rheological and quality properties of final products by using some of the enzymes. Many information on the use of enzymes in improving the quality of bakery products. Methods of manufacturing and analyzing some bakery products, all this information was discussed in this study.

O autorze

Mohamed Ghamry is the Assistant Lecturer, Department of Food Technology, Faculty of Agriculture, Benha University, Egypt. Ghamry is specialists in the field of cereal and enzymes technology.