دراسة إمكانية تصنيع شعيرية سريعة ( نوديلز ) من دقيق الفول Vicia faba

الموضوعات

زراعة

روابط وملفات

التعريف والنوع

رقم الوثيقة

efa4bf92-64d1-40a5-8333-2d5683af5091

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

1964125_1.pdf

بيانات النشر

ترجمة العنوان

Studying possibility of manufacturing instant noodles made of bean flour Vicia faba

ألقاب المؤلفين

[{"name_ar":"عيسي سلمان منصور","title_ar":"اعداد","title_en":"Preparation"},{"name_ar":"فؤاد سلمان","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"ياسر قرحيلي","title_ar":"اشراف","title_en":"Supervision"}]

اللغة

Arabic

المصدر والدورية

اسم المصدر

دراسة إمكانية تصنيع شعيرية سريعة ( نوديلز ) من دقيق الفول Vicia faba

المحتوى والصفحات

عدد الصفحات

0

ترجمة الملخص

It has been in laboratory technology food in the Technical College of Engineering Tartous, forming a paste of beans both types of flour (peeled and non-peeled) and that different proportions of water (25% .30% .35% .40% .45%) has also been added corn starch to other samples of Flour, beans with humidity constant 35%. The percentages add starch (5% .10% .15% .25%) was prepared all these samples for the manufacture of vermicelli noodles (noodles), to study the effect of these changes on some of the chemical characteristics of the product as a fat and protein ... etc., and sensory such as color, texture, taste and chewing ... etc., in order to determine access to relatively better compared to sample a product of wheat flour factory on the same terms and by 35% moisture. The study showed low humidity high proportion of starch which helped to increase the duration remember noodles produced, show that the percentage of fat in the noodles, bean was optimal limits in all samples did not exceed 20%, it was observed an inverse relationship between the protein and fat in the Noodles beans in terms of the increase and decreases both change the percentage of water or starch added. Loss ratio also dropped to prove after 15% starch added, to become the bean noodles peeled less than in the sample witness. Each of taste and smell improve high percentage of water added, and the superiority of all modified mixtures on a sample witness in these two properties, with the emergence of a gradual improvement of strength after boiling for noodles from flour milled beans. Finally, it was found that the best ratio of added starch is 15%.

إشراف وإعداد

الإشراف

فؤاد سلمان, ياسر قرحيلي

الإعداد

عيسي سلمان منصور

الاقتباسات الببليوغرافية