Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread-Reference-Cited by-同舟云学术

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Selected quality parameters of wheat flour and dough for the production of Iraqi flatbread

Published:2022-10-03 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Alhendi Abeer S.¹,Al‐Hayani Nuhoodh K.²,Alsharafani Mustafa A.³,Almukhtar Balsam Q.¹,Sabri Nadia F.²,Abdulmahdi Zinah H.²,Alobaidy Zahraa S.¹,Alhaddad Farah M.¹

Affiliation:

1. Quality Control Department, Grain Board of Iraq Ministry of Trade Baghdad Iraq

2. Quality Control Department, General Company of Grain Processing Ministry of Trade Baghdad Iraq

3. Environment and Water Research Department, Food Safety Center Science and Technology, Ministry of Higher Education Baghdad Iraq

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17206

Reference24 articles.

1. A study of sodium concentration in different bread consumed in Duhok city‐kurdistan region‐Iraq;Abdulrahman M. A.;Duhok Medical Journal,2016

2. Iraq: A new country in the making

3. Flat bread: ingredients and fortification

4. Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills

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