Abo Raya, M., Ghoneem, G., Elhadi, H. (2022). Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread. Journal of Food and Dairy Sciences, 13(6), 95-100. doi: 10.21608/jfds.2022.145157.1062
M. A. Abo Raya; Gehan A. A. Ghoneem; Hassan Abd- Elhadi. "Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread". Journal of Food and Dairy Sciences, 13, 6, 2022, 95-100. doi: 10.21608/jfds.2022.145157.1062
Abo Raya, M., Ghoneem, G., Elhadi, H. (2022). 'Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread', Journal of Food and Dairy Sciences, 13(6), pp. 95-100. doi: 10.21608/jfds.2022.145157.1062
Abo Raya, M., Ghoneem, G., Elhadi, H. Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread. Journal of Food and Dairy Sciences, 2022; 13(6): 95-100. doi: 10.21608/jfds.2022.145157.1062
Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread
Department of Food Industries - Faculty of Agriculture - Mansoura University.
Abstract
Wheat crop is considered one of the most important grain crop in food industry worldwide. In Iraq, there is shortage in wheat production, where there is food gab between wheat flour consumption and production. In light of this fact, there is an urgent need to produce bread with substitution of wheat flour with different levels of corn flour. Five blends of bread were prepared from wheat flour and corn flour. Studies were carried out to evaluate chemical, technological, and sensory properties of raw materials and the produced bread from the five blends and the control (100 % wheat flour). Result of chemical composition showed that the protein content was 11.28 % for wheat flour and 9.82 % for corn flour, while the high content of potassium was in corn flour. The farinograph-and-extenograph-assisted rheological studies showed that stability, extensibility, resistance to extension and strength of dough decreased with increasing the level on corn flour substitution in the blends, while the water absorption and dough weakening increased. The sensory evaluation showed that there is a slight differences between all sensory properties evaluated for fresh bread made from wheat flour (100 %) and the other prepared from corn flour substitution up to 30 %. Therefore: the study recommends using corn in bread making by replacing it with wheat flour in the proportions in question.
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