النشر العلمي

  • السودان

عادل علي أحمد, عثمان تاج السر مساعد(نوفمبر,2013).تطبيق معايير الجودة الإحصائية على الخدمات المصرفية في مدينة ود مدني– ولاية الجزيرة(2012).مجلة المدير, مركز تطوير الادارة العدد(8),21-38,الخرطوم,السودان.

published in مجلة المدير, مركز تطوير الادارة العدد(8),21-38,الخرطوم,السودان.

  • مصر

عادل علي أحمد, عثمان تاج السر مساعد(أغسطس,2013). المؤشرات الإحصائية لقياس جودة الخدمات التي تقدمها شركات الاتصال في مدينة ودمدني, السودان (2012).المجلة المصرية للعلوم التطبيقية, المجلد الثامن والعشرون(8),533-552،مصر.

 

published in المجلة المصرية للعلوم التطبيقية, المجلد الثامن والعشرون(8),533-552،مصر.

  • Assesment of the social accountability of the Faculty of Medicine at University of Gezira,Sudan

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published in EMHJ

  • A REVIEW ON: CHARACTERISTICS AND CLASSIFICATION OF SOURDOUGH AND ITS IMPACT ON THE BREAD PROPERTIES, CHEMICAL COMPOSITION AND FERMENTATION OF SORGHUM

Today, consumers desire to have a large range of foods that are nutritious, healthy and have a long shelf life without added preservatives. The Sourdough fermented by lactic acid bacteria and, along with yeast; they play a key role in the fermentation of bread dough. Influences that impact the quality of sourdough are dough yield, temperature, type of starter culture, pH and acidity, and the type of flour. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The addition of sourdough previously served to improve flavour, texture, shelf life and nutritional properties of bread. Sourdough also improves general properties such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sorghum is the fifth most important cereal crop after wheat, maize, rice and barley. The carbohydrate and protein contents of sorghum are considerably high compared with other cereals such as maize, wheat and rice and important source of antioxidant phenolic compounds. The addition of phenolic-rich materials to wheat bread improves the antioxidant potential of the final product. Fermentation plays a major role in sorghum food preparation as it provides an improvement of nutritional quality

published in International Journal of Food Science and Nutrition Technology

  • A Review on: Antioxidant and Its Impact during the Bread Making Process.

Antioxidant compounds in food play an important role as a health protecting factor. Major sources of naturally
occurring antioxidants are fruits, vegetables and whole grains. This review is focused on the classification, characteristics and
mechanism of antioxidant and methodology were reported. Bread and bakery products have an important role in human
nutrition. This review is focused also on Changes in antioxidant activity during the bread making process (mixing or dough,
fermentation, and baking) and also antioxidant properties in the sourdough. The effects of heat on the antioxidant activity
during bread making were reported. The addition of phenols-rich materials with wheat bread is an effective technique to
improve the antioxidant potential of the final product.

published in International Journal of Nutrition and Food Sciences

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