Biochemical Studies On Some Improvers And Their Efeect On The Rheoiogical Qualities

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.