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Bread Making from Quality Protein Maize


Marketed By :  VDM Verlag Dr. Müller   Sold By :  Kamal Books International  
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Rs. 3,651

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  • Product Description

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.

Product Specifications
SKU :COC82408
AuthorMesfin Wogayehu Tenagashaw and Shimelis Admassu Emire
Number of Pages88
Publishing Year2011-04-06T00:00:00.000
Edition1 st
Book TypeChemical engineering
Country of ManufactureIndia
Product BrandVDM Verlag Dr. Müller
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-10-08 00:00:00