Biochemical Study On Dough Using Selected Starters

It has always been recognized that bread consist the chief nutrient diet for the majority of the Egyptian. In cities and towns , bread is made in bakeries “ shami “ and “ Balady “ bread ( local breads ) are the predominate types consumed localy . About 90 % of flour consumption is used for making the “ Balady “ type.The aim of this investigation is to improve the characterization of “Balady”.The aim of this investigation is to improve the cha- racterization of balady bread by using selected groups of microorganisms isolated from the such groups could be local bakeries and screened . The Present work deals also with using different levels of corn steep Liquor to show to what extent it might improve the characteristics of Balady bread.