EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of different technological processing methods on the quality and shelf-life of maize bread



Effect of different technological processing methods on the quality and shelf-life of maize bread



Egyptian Journal of Agricultural Research 79(2): 699-714



White maize (Giza-2 variety) was used in this investigation. Six hundred grams of sample were placed in 1800 ml alkaline water (containing 6 g of Ca(OH)2 autoclaved at 1.0 kg/cm2 and 1.5 kg/cm2 for 30, 60, 90, and 120 min). The third treatment was soaking of maize kernels for 24 h before autoclaving at 100 degrees C without pressure for 30, 60, 90, and 120 min.

(PDF emailed within 1 workday: $29.90)

Accession: 003727326

Download citation: RISBibTeXText



Related references

Effect of different gums on the quality and shelf life of bread. International Journal of Agriculture and Biology 3(4): 482-483, 2001

Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage. Food Science & Nutrition 4(4): 636-644, 2016

Effect of sourdough at different concentrations on quality and shelf life of bread. Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 56(2): 508-516, 2014

Effect of sourdough bacteria on the quality and shelf life of bread. 2007

Enhancing arabic bread quality and shelf life stability using bread improvers. Journal of Food Science and Technology 52(8): 4761-4772, 2015

Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition. Food Science and Biotechnology 21(4): 1105-1112, 2012

Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of food engineering 81(1): 42-53, 2007

Bread-Making Process Optimization Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread. Journal of Food Processing and Preservation 38(4): 1447-1460, 2013

Effect of Radio Frequency Heating on Yoghurt, I: Technological Applicability, Shelf-Life and Sensorial Quality. Foods 3(2): 318-335, 2014

Effect of processing methods on the quality of whole wheat flour bread. Journal of Food Science & Technology 29(5): 293-295, 1992

Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy. International Journal of Food Science and Technology 43(2): 365-372, 2008

Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis. International Journal of Food Science and Technology 43(2): 357-364, 2008

Relationship of yeast fermentation, ingredients, and bread processing methods to finished bread quality. Baker S Digest 31(6): 73-75, 81, 1957

Biochemical technological studies on wet processing of maize m part 7 model test for the determination of hydrolytic reactions by maize m enzymes during the technological maize m steeping process. Staerke 23(6): 212-214, 1971

Effect of lavender (Lavandula angustifolia ) and melissa ( Melissa Officinalis ) waste on quality and shelf life of bread. Food Chemistry 253: 13-21, 2018