El-Soukkary, F. (2008). QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK. Journal of Food and Dairy Sciences, 33(4), 2703-2716. doi: 10.21608/jfds.2008.124736
F. A.H. El-Soukkary. "QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK". Journal of Food and Dairy Sciences, 33, 4, 2008, 2703-2716. doi: 10.21608/jfds.2008.124736
El-Soukkary, F. (2008). 'QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK', Journal of Food and Dairy Sciences, 33(4), pp. 2703-2716. doi: 10.21608/jfds.2008.124736
El-Soukkary, F. QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK. Journal of Food and Dairy Sciences, 2008; 33(4): 2703-2716. doi: 10.21608/jfds.2008.124736
QUALITY CHARACTERISTICS OF BREAD MADE FROM COMPOSITE FLOURS OF WHEAT, CORN, BARLEY AND FENUGREEK
Food Technology Dept., Faculty of Agric., El-Minia Univ., El-Minia, Egypt
Abstract
Wheat composite flours from some cereals and fenugreek were processed into four formulas beside the control (wheat flour 72%) prior to preparing supplemented pan breads. The four formulas were from 80% wheat flour and 20% of each of barley and corn flours and 90% wheat flour and 10% fenugreek seeds flour and the last one of 75% wheat flour and 10% barley, 10% corn and 5% fenugreek flours. Some studies were done to evaluate the nutritional, rheological and sensory properties of the raw materials and the resulted bread from the four formulas and the control. Chemical results of raw materials showed that the corn and barley flours showed the lowest contents of ash and protein, while the fenugreek flour contained the highest values of crude fat, protein and fibers and the lowest of carbohydrate and calories compared with the others.
The results showed also that the supplementation with composite flours lead to increasing the water absorption, dough development time (DDT) and decreasing the weakening degree and the fenugreek dough showed the highest value of DDT and the lowest of softening degree. Also, the same additive levels ought to increasing the bread weight and decreasing the volume and specific volume.
On the other hand, the sensory evaluation of resulted pan breads showed that there were slight differences (p≥ 0.05) between control and formulas and barley and corn breads were the closest to control.
As regard to mineral analysis, fenugreek and blend breads showed the highest levels of pb, Zn, K, Co, Ni, Cd, Cr, Fe, Na and Ca compared with the control.
On the other side, amino acids analysis showed that the incorporation with composite flours improved the isolucine, lysine, methionine, threonine, tryptophan, valine and total essential amino acids compared with the control. Also, it was increasing in the chemical score (CS%), PER and BV for all composite flour breads than the control.
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