EKB Journal Management System
Keywords = wheat flour
Number of Articles: 49
1

Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Volume 14, Issue 12, December 2024, Page 293-299
Lamya O. H. Mallasiy; Fayza M. Elezaly; Manal M. A. Mohammed
2

Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Volume 48, Issue 3, October 2023, Page 451-459
M. H. EL-Ghamry; M. G. Taha; M. H. Yuosef; E. A. Abd EL-Rahim
3

Preparation and Quality Characteristics of Biscuits Fortified with Oat and Flaxseed

Volume 66, Issue 8, August 2023, Page 411-423
Hend Mahmoud Abozeid; Ahmed S Hussein; nefisa A hegazy; Abd alla Saleh Ammar; Youssef Mostafa Riyad
4

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Volume 66, Issue 7, July 2023, Page 633-644
Hend Mahmoud Mahmoud; Abd alla Saleh Ammar; Youssef Mostafa Riyad; Ahmed Said Hussein; nefisa Abbas hegazy
5

The Impact of Inulin and Chia Mucilage on Biscuit Formula as a Fat Replacer

Volume 66, Issue 5, May 2023, Page 261-271
Lamya Abdalla Abdalla; Shahinaz Helmy; Youssef Mostafa Riyad
6

SENSORY EVALUATION AND STALING BEHAVIOR OF LOAF BREAD WITH THE SUBSTITUTION OF WHEAT FLOUR USING FENUGREEK

Volume 12, Issue 2, March and April 2023, Page 215-226
Eman M. Abdalla; Shaimaa R. Hatab; Hany G. El-Masry; Mamdouh K. Metwally
7

Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread

Volume 13, Issue 6, June 2022, Page 95-100
M. A. Abo Raya; Gehan A. A. Ghoneem; Hassan Abd- Elhadi
8

Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients

Volume 65, Issue 5, May 2022, Page 455-466
Ahmed S Hussein; Maha Saber; Eitedal Daoud; Moetazza Alshafei; Yasmine Ziada; Ahmed Gamal; Hanan Ezelarab; Lobna Saber; Mohamed Ahmed Naeem; Ehab Kamal
9

Production of pasta using tiger nut and fermented permeate with some probiotic bacteria

Volume 65, Issue 4, April 2022, Page 569-578
Mohamed Tawfeek Fouad; Ahmed S Hussein; Moustafa Ahmed El-Shenawy
10

Physicochemical and Sensory Properties of Functional Biscuits Fortified With Oat Flour

Volume 60, Issue 1, March 2022, Page 63-72
Mohamed Khairy Morsy
11

Nutritional Value and Sensory Properties of Cookies Prepared As Baby Foods for Post Weaning

Volume 60, Issue 1, March 2022, Page 85-94
12

Detection of Mycobiota and Aflatoxigenic Fungi in Wheat Flour from Markets in Qena City, Egypt

Volume 56, Issue 1, 2021, Page 1-10
Amany El-Shahir
13

Treatment of Anaemia and Malnutrition by Shamy Bread Fortified with Spirulina, Quinoa and Chickpea flour

Volume 64, Issue 5, May 2021, Page 2253-2268
Ehab Th. El-Said; Amira Sh. Soliman; Mohamed S. Abbas; Soher E. Aly
14

Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

Volume 35, Issue 2, May 2021, Page 259-273
Mostafa Mostafa; Alaa Fakharany; Mohamed Abbas
15

Effect of some treatments of Jerusalem artichoke tubers on the resulted powder for food process uses

Volume 35, Issue 2, May 2021, Page 274-290
Mostafa Mostafa; Alaa Fakharany; Mohamed Abbas
16

تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية

Volume 24.1, Issue 1, March 2021, Page 103-117
خالد ناصر حميد
17

Physico-Functional Properties, Nutritional Quality, and Sensory Characteristics of Pumpkin Peel Puree Fortified Biscuit

Volume 48, Issue 2, 2020, Page 203-212
Samaa M Saleh; Salim Ali
18

Application of Food Safety Management System (ISO 22000) In Processing of Wheat Flour Product

Volume 58, Issue 4, December 2020, Page 949-962
M. Z El-Rouby
19

Biological Studies on some Aspects of the Astigmatid Mite, Caloglyphus berlesei (Michael) fed on Different Diets and Different Temperatures Degrees

Volume 11, Issue 7, July 2020, Page 361-364
Enas M. K. Kassem
20

Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake

Volume 11, Issue 7, July 2020, Page 203-208
Aya K. Abass; Mona M. Khalil; Rania E. EL Gammal
21

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt" 4. Bread Sensory Panel and Stalling Test

Volume 65, Issue 2, April 2020, Page 111-137
M. Abd El- Sattar Ahmed; Zeinab R. Atia; M.M El-Genbeihy
22

radiation synthesis of novel hydrogel based on wheat flour for dyes removal

Volume 53, Issue 2, April 2020, Page 131-143
Ehab Khozemy; Eman Mohamed El Nesr; Ghada Adel Mahmoud
23

Substitution of Wheat Flour by Local Cereals and Pulses Flour "An Approach to Overcome Wheat Gap in Egypt" 2. Gluten Content and Falling Number

Volume 65, Issue 2, April 2020, Page 69-83
Zeinab R. Atia; M.M El-Genbeihy; M. Abd El- Sattar Ahmed
24

Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt” 3- Balady Bread Quality

Volume 65, Issue 2, April 2020, Page 85-110
M. Abd El- Sattar Ahmed; Zeinab R. Atia; M.M El-Genbeihy
25

Evaluation of biscuits prepared from wheat flour and substituted by different levels of doum (Hyphaene thebaica) flour

Volume 2, Issue 3, December 2019, Page 89-97
B. R. Ramadan; K. S. Fathia; Manal A. M. Hassan; A. A. Zaka
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