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Abstract
The aim of this work:
1- Studying the effect of Arkady (potassium bromate) on the rheological qualities of wheat flour and the organoleptic properties of Pan and Balady breads.
2- Studying the effect of Lyophilized yoghurt as Lactobacillus acidophilus on the rheological qualities of wheat flour and the organoleptic properties of Pan and Balady breads.
3- Studying the effect of glycerol mono stearate (GMS) as an emulsifier on the rheological qualities of wheat flour and the organoleptic properties of Pan and Balady breads.
4- Studying the effect of different mixes of the three improvers on the rheological qualities of wheat flour and the organoleptic properties of Pan and Balady breads.