EFFECT OF SOME BACTERIAL STRAINS AND YEAST ON TECHNOLOGICAL AND BAKING CHARACTERISTIC OF WHEAT KERNELS

Abstract: There is an increasing interest on production of wheat in Egypt because of its great importance and since it is considered the main component of bread which is considered the main item of meal. Since there is shortage in wheat production in Egypt, it is not sufficient for the increasing Egyptians, consumption.
In this regard, the present study has been devoted to investigate the replacement of some of the mineral nitrogenous fertilizers with bio-fertilizer to induce high economic crop with high quality and low environmental pollution which is caused by the excess use of mineral nitrogenous fertilizers.
The effect of bio-fertilizer, i.e., yeast, bacteria or their combind mixture in the presence of half and full recommended dose of nitrogen mineral fertilizer and Fe, Zn
Publication year 2008
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
Country Egypt
External authors (outside ARC)
    منال صبرى ابراهيم قسم الخبز والعجائن
    أ.د/ حسين يسرى علما كلية علوم ـ جامعة بنها
    أ.د/ محمود عبد المحسن سويلم كلية العلوم ـ جامعة بنها
    أ.د/ سمير علي السيد مركز البحوث الزراعية
    أ.د/ أحمد السيد بسيوني معهد بحوث تكنولوجيا الأغذية
Agris Categories Food science and technology
AGROVOC
TERMS		 Yeast extracts. Yeasts.
Proposed Agrovoc BACTERIAL STRAINS;BAKING WHEAT;
Publication Type Master Thesis
↑