الفهرس | Only 14 pages are availabe for public view |
Abstract Bread is the staple food for many countries especially the developing one . Beard in Egyptian diets makes up to72 percent of the total calories and about 70 percent of the total protein intake percapita (FAO, 1973). In fact bread constitutes more than 50% of the daily food consumed by the Egyptians and the percentage goes up to 90 of the food consumed by the low income working class (Anon ,1988). Bread is life which means life for many people in the third world , because it is the main and the lowest cost source for carbohydrate and protein for daily consumption (Attia , 2003). The questions of bleaching and flour improvers are of great importance to millers and come almost entirely within the domain of the cereal chemist. The subjects have grown in importance in recent years. Bleaching is the older practice. After bleaching had become prevalent, the use of improvers was introduced. It is true that alum had been used in bread making many years before but this practice was more of the nature of an adulteration and possible harmful physiological effects of the alum rendered its use out of the question, no matter what beneficial effect it might have on the baking qualities of the flour. Further, alum was used largely with flour made from sprouted wheats that is unsound flour, is the hope that it would have a retarding influence on the enzymatic degradation action ( Wahdan 2008 ) . |