الفهرس 
introductionOnly 14 pages are availabe for public view
 |  | from | 171 |  |  |
| | | from | 171 | | |
Abstract
his Investigation Is Carried Out To Study The Predominant Inicro Organicms In The ” Sultani”Starter Which Is Used In The Fermentation Of’balady”Bread;Naniely”Mawic” The Microbiological Change Which Occur During The Different Steps Ofbread Making Are Studied The Flauour Components Which Include Carboiiyl Compounds , Organic Acids And Alcohols And Their Changes During Processing Of ”Balady: Bread Are Also Investigated. Tcn Samples Of ”Sultani”Starters Are Obtained From Different Local Bakeries In Cairo Area And Are Examined Microbiologically. Rcsults Obtained And Their Discussion Are Elucidated.