King Saud University Repository >
King Saud University >
Science Colleges >
College of Foods And Agricultural Science >
College of Foods And Agricultural Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3259

Title: Bread baking in Saudi Arabia
Authors: Mousa, E. I.
Al-Mohizea, I. S.
Keywords: Bread
Saudi Arabia
Issue Date: Sep-1987
Citation: 32 (9)
CFW Research: 32 (09); 614-619
Abstract: The purpose of this study was to shed some light on the baking industry in the Kingdom of Saudi Arabia. The technological aspects and physical characteristics of some types of breads widely consumed in Saudi Arabia were investigated. The milling and baking industries are expanding rapidly as a result of having been assigned top priority by the Saudi government The baking industry has developed from a traditional and manually operated industry to a highly automated one. Six types of breads— samouli, mafrood. xannourx. burr, lamees. and korsan were thoroughly studied Information regarding the formula, bread making technology, and physical characteristics of each type of bread is presented
Description: Assistant professor and assistant professor and chairman, respectively. Food Science Department. King Saud University
URI: http://hdl.handle.net/123456789/3259
Appears in Collections:College of Foods And Agricultural Science

Files in This Item:

File Description SizeFormat
Bread Baking in Saudi Arabia.pdf165.6 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.


DSpace Software Copyright © 2002-2009 MIT and Hewlett-Packard - Feedback