Farouk,, A., Asad, E., EI-Sayed, S. (2002). NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD. Journal of Food and Dairy Sciences, 27(6), 3945-3952. doi: 10.21608/jfds.2002.255565
A. G. Farouk,; E. A. M. Asad; S. M. M. EI-Sayed. "NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD". Journal of Food and Dairy Sciences, 27, 6, 2002, 3945-3952. doi: 10.21608/jfds.2002.255565
Farouk,, A., Asad, E., EI-Sayed, S. (2002). 'NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD', Journal of Food and Dairy Sciences, 27(6), pp. 3945-3952. doi: 10.21608/jfds.2002.255565
Farouk,, A., Asad, E., EI-Sayed, S. NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD. Journal of Food and Dairy Sciences, 2002; 27(6): 3945-3952. doi: 10.21608/jfds.2002.255565
NUTRITIONAL AND RHEOLOGICAL STUDIES ON SOME TYPES OF BALADY BREAD
2Food tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
Abstract
The aim of study present work was to assess the nutritional value of balady bread (82% extract rate wheat) supplemented with fiber and/or protein rich material (barley bran, wheat bran, wheat germ, soybean hull and tofu).
The wheat flour mixtures were prepared and used for balady bread making.
Two levels of barley bran and wheat bran (10, 20%), two levels of soybean hull and wheat germ (5,10%) and two levels of tofu (2.5, 5%). Dough rheological properties of wheat flour blends were determined by means of farinograph and extensograph. Baked bread was subjected to the organoleptic properties. Raw materials and all prepared bread samples were evaluated for chemical composition. The biological of gain in body weight, feed intake, feed efficient, blood glucose; serum cholesterol, griglyceride, total lipids, serum uric acid, blood urea and transaminase enzyme (AST & ALT).
The results revealed that:
Addition of tofu increased the protein, fat and ash content of the mixture, when the mixtures contained soybean hull, the results appeared the highest in fiber content followed by braley bran and tofu.
Farinograph and extensograph results indicated that water absorption dough development time, and dough extensibility value were increased as levels of barely bran, wheat bran, soybean hull and wheat germ increased. While the blends caused a decease in dough stability and resistance to extension values.
For organoleptic quality lower level of all supplements used were more acceptable than high level.
Bread supplemented with barley bran at level 20 and 10% gave the best blood and serum parameters in diabetic animals compared to diabetic control.
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