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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9796

Title: Microbiological Studies on Four Conventional Types of Bread in Saudi Arabia
Authors: I.S. Al-Mohizea
E.I, Mousa
N. M. Fawzi
Issue Date: 1990
Abstract: Wheat in the field and during handling, storage and shipping is subjected to contamination from various sources (Dack, 1961). During milling, up to 95% of the microbial population may be removed with the feed fraction (Pfeifer and Graves, 1965). Dack (1961) reported that the number and kinds of bacteria in flour are influenced by the microbial flora of the wheat when enters the mill and by the sanitation during the milling process. Chrestensen (1946 reported that 70% of all molds found in dough products belonged to the two general Aspergillus and Penicillium which are the predominant molds in flour. According to Matz (1972) molds are the most important causes of bread spoilage. In a survey in the US, it has been indicated that bakers and consumers were loosing several millions dollars a year from bread that god moldy before it was eaten (Chrestensen, 1965).
URI: http://hdl.handle.net/123456789/9796
Appears in Collections:College of Foods And Agricultural Science

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