Effect of flour extraction ratio on the technological and rheological characteristics of the dough and the specifications of Arabic bread from modern flour milling


Abstract in English

the aim of the research was to use different types of flour in terms of extraction rates (70-80-90%) and then study the specifications of these types of flour and the specifications of the dough and bread produced.

References used

AACC. 2222- Approved methods of American Association of Cereal Chemists (8th ed.). American Association of Cereal Chemists, St. Paul, MN, USA
Alomari, W., Alsaed, A.K. and Hadadin, M.2012- Utilization of labneh whey lactose hydrolyzed syrup in baking and confectionery. Pakistan Journal of Nutrition, 11 (8): 688-695
Aprodu,I., Banu,I., Stoenescu,G and Ionescu,V. 2010-Effect of The IndustrialMillingProcess on The RheologicalBehavior of DifferentTypes of Wheat Flour.Chemistry& Chemical Engineering, Biotechnology, Food Industry.11 (4), pp. 429 – 437

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