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Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/3259
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| Title: | Bread baking in Saudi Arabia |
| Authors: | Mousa, E. I.
Al-Mohizea, I. S. |
| Keywords: | Bread
Tamees
korsan
Saudi Arabia
Baking |
| 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
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