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Bread is made from a mixture of ingredients, of which wheat flour is the principal component. The ingredients are mixed into dough that is then converted into bread through a heat process known as baking, after appropriate manipulation. The function of baking is to present the flour in attractive, palatable and digestible form. The introduction of other cereals in baking has been delayed while they may contribute to the increased nutritional composition of the bread. Wheat bread has been made since time immemorial; this is approved by the research done by David and Bogdan J (2001), where they were trying to find the origin of baking, they have said that our ancient ancestors were familiar with baking because the remains of bread have been found in ancient tombs and settlements throughout the pharaonic period (approximately 3100-330 BC). As long as the time has been passed, bakers have tried to make diversity in baked products. They tried substituting a certain portion of used wheat flour with that of other cereals, tubers, beans and so on. According to Susan and Anne (1988), wheat is more widely used in baking due to the high quality of gluten.
| Autorius: | Pie Nkubito, Viateur Hirwa, |
| Leidėjas: | Éditions universitaires européennes |
| Išleidimo metai: | 2018 |
| Knygos puslapių skaičius: | 56 |
| ISBN-10: | 6138420179 |
| ISBN-13: | 9786138420170 |
| Formatas: | 220 x 150 x 4 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Development and evaluation of bread made from wheat and finger millet“
