Scientific Research Publishing

Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=54185#.VPAqxSzQrzE Author(s) I. Z. Mukasa-Tebandeke 1* , P. J. M. Ssebuwufu 1 , S. A. Nyanzi 1 , A. Schumann 2 , G. W. A. Nyakairu 1 , M. Ntale 1 , F. Lugolobi 3 Affiliation(s) 1 Department of Chemistry, Makerere University, Kampala, Uganda . 2 Department of Geology, Makerere University, Kampala, Uganda . 3 Department of Earth Sciences, Wesleyan University, Middletown, CT, USA . ABSTRACT The results on the elemental and mineralogical compositions of clays from Central Uganda differed from those from the volcanic sediments of the Mt. Elgon in Eastern Uganda. Utilisation of the two types of clays should be strict after understan...

Read  full  paper  at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52895#.VKyRS8nQrzE Author(s)   Hinar A. Seleem , Azza A. Omran * Affiliation(s) Department of Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt . ABSTRACT The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorg...