@article { author = {Hefni, M. and Abu Raya, M. and Seadh, S. and El - dansoury, Mai}, title = {BIOFORTIFICATION OF WHEAT FLOUR WITH SELENIUM THROUGH FOLIAR APPLICATION OF WHEAT CROP}, journal = {Journal of Food and Dairy Sciences}, volume = {6}, number = {7}, pages = {473-480}, year = {2015}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2015.50058}, abstract = {In Egypt, dietary selenium (Se) intake is below recommendation. Foliar fertilization with Se has been reported to increase the Se content in cereals. The main objective of this study was to increase the Se content in the wheat flour using Se foliar fertilization (as biofortification). Two field experiments were selected for the study (Station Farm at Mansoura and Kalabsho-Zayian region, Faculty of Agriculture, Mansoura University) during the winter season of 2010/2011. Sodium selenate were foliar-applied at two different growth stages and different concentrations. A randomized complete block design with four replications was used. Foliar Fertilization of wheat crop with sodium selenite increased the Se content in the whole wheat flour, depending on the level and time of the addition The maximum Se content (22.2 ± 0.43 µg/100g) was found in wheat crop after spraying at 50 and 70 days from the agriculture, which is higher than the control sample level (1.9 ± 0.41 µg/100g DM). There was a relationship between the amount of Se applied to the wheat crop and the carry through/retention of Se in the downstream flour approximately linear indicating efficient incorporation and retention of Se in the wheat crop through to grain harvest and flour production.}, keywords = {Seelenium,Foliar fertilization,Wheat Flour,Biofortification}, url = {https://jfds.journals.ekb.eg/article_50058.html}, eprint = {https://jfds.journals.ekb.eg/article_50058_9ce12eec0bc5b20255531026ff4b1afa.pdf} } @article { author = {El-Refai, A. and Ghoniem, Gehan and El-Boraey, N. and Shetti, S.}, title = {CHEMICAL,SENSORY AND BIOLOGICAL EVALUATION OF BREAD PREPARED USING SOME HERBS AS SOURCE OF BIOACTIVE COMPOUNDS}, journal = {Journal of Food and Dairy Sciences}, volume = {6}, number = {7}, pages = {481-499}, year = {2015}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2015.50059}, abstract = {  This study indicate the importace of some herbs as source of bioactive compounds such as thyme , sumac and carob on the  chemical, sensory and biological evaluation of bread . Where, bread was prepared by adding thyme, sumac and carob at 1, 2.5% and 5% levels to wheat flour (72% extraction). Chemical composition, phenolic compounds, antioxidant activity (DPPH) and sensory evaluation  of prepared bread were determined. Biological evaluation also conducted on hypercholesterolemic rats fed on diets containing  thyme, sumac  and carob bread for 45 days.The results showed that bread containing these herbs  reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased  and showed     a significant decrease  in serum ALT and AST enzymes . So it can be suggested that thyme, sumac and carob can be used in bread preparation  at level 2.5% for lipid profil lowering and liver functions improvement .}, keywords = {bread,antioxidants,thyme,carob,Sumac,and lipid profile}, url = {https://jfds.journals.ekb.eg/article_50059.html}, eprint = {https://jfds.journals.ekb.eg/article_50059_89d63a6291ada35dc6064ce66c8a59ab.pdf} } @article { author = {El-Sisy, T. and EL-Afifi, T.}, title = {EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS.}, journal = {Journal of Food and Dairy Sciences}, volume = {6}, number = {7}, pages = {501-521}, year = {2015}, publisher = {Mansoura University, Faculty of Agriculture}, issn = {2090-3650}, eissn = {2090-3731}, doi = {10.21608/jfds.2015.50063}, abstract = {Different wheat kernels (Australian, Argentine, Russian, American and French), and Egyptian wheat (Gimaza 9, Misr 1 and 2) local wheat cultivars were subjected to physico-chemical properties according to their different performance in baked products. The Total protein fraction for the all flour samples were studied and related to the of rheological and dough properties. Water addition required for dough development was positively correlated with gluten protein content  so the properties of flour dough strongly depended on high gluten index. On the other hand at low protein and gluten index were related to  weak dough with the low  glutenin and gliadin content. Thus, the behaviours of flour and dough respect to total protein fraction.}, keywords = {Wheat,flour,physical,chemical,properties,milling,baking and bread}, url = {https://jfds.journals.ekb.eg/article_50063.html}, eprint = {https://jfds.journals.ekb.eg/article_50063_691e01e2caf6b95deaa1eb0c1de7959f.pdf} }