Bread Making from Quality Protein Maize

Name: Bread Making from Quality Protein Maize
Brand: VDM Verlag
SKU: 9783639345308
Price: 1174 CZK
Availability: InStock

Evaluation of Soybean or Cassava Flour Supplementation on Maize Bread Quality Characteristics

Autor: Mesfin Wogayehu Tenagashaw, Shimelis Admassu Emire

Jazyk:

Vazba: Brožovaná

Vydavatel: VDM Verlag

Dostupnost: U nakladatele na objednávku

Odesíláme za 17-27 dnů

1 174 Kč

Bread is among the most common and staple foods of millions of people in the world. Apart from wheat...

Informace o knize

Autor

Mesfin Wogayehu Tenagashaw, Shimelis Admassu Emire

Jazyk

Angličtina

Vazba

Kniha - Brožovaná

Vydáno

2011

Stránek

EAN

9783639345308

ISBN

3639345304

Enbook ID

06841053

Vydavatel

VDM Verlag

Hmotnost

141

Rozměry

152 x 229 x 5

Kompletní popis

Bread is among the most common and staple foods of millions of people in the world. Apart from wheat, it can be produced from a number of other cereals, including maize, and/or their composites with pulses or tubers. Quality protein maize is a new breed of maize with improved protein content. It was found out that quality protein maize flour can be used as a raw material for bread making in place of the common but expensive, and in some areas scarce raw material, wheat, by blending it with soybean or cassava flours. This book is produced based on the research findings of the evaluation of bread quality characteristics prepared from quality protein maize flour supplemented with flours of soybean or cassava in different proportions, all of which are being widely cultivated and produced in Ethiopia. Traditional Ethiopian breads with acceptable nutritional and organoleptic qualities have been obtained. The book can serve as an invaluable reference material especially for Food Scientists, Food Technologists, Food Engineers and other researchers working in food related disciplines. It can also be consulted by experts who are engaged in nutrition and food security activities.

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Bread Making from Quality Protein Maize

Evaluation of Soybean or Cassava Flour Supplementation on Maize Bread Quality Characteristics

Informace o knize

Kompletní popis

Mohlo by vás zajímat

Zákaznicí kteří koupili tuto knihu koupili také