Tawfeuk, H., Gomaa, R. (2017). Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab. Journal of Food and Dairy Sciences, 8(3), 163-168. doi: 10.21608/jfds.2017.37150
H. Z. Tawfeuk; R. A. Gomaa. "Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab". Journal of Food and Dairy Sciences, 8, 3, 2017, 163-168. doi: 10.21608/jfds.2017.37150
Tawfeuk, H., Gomaa, R. (2017). 'Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab', Journal of Food and Dairy Sciences, 8(3), pp. 163-168. doi: 10.21608/jfds.2017.37150
Tawfeuk, H., Gomaa, R. Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab. Journal of Food and Dairy Sciences, 2017; 8(3): 163-168. doi: 10.21608/jfds.2017.37150
Physico-Chemical, Rheological and Technological Evaluation of New Bread Wheat Varieties Grown in Toshka, Aswan (Egypt) by Mixolab
Food Sci. & tech. Dept.; Fac. Agriculture and natural resources; Aswan University; Aswan, Egypt
Abstract
This study was conducted to assess the quality of three different varieties of wheat sample 1(ICARDA 2, ICARDA 5), sample 2 (ICARDA 1, Gemmeza 7) and sample 3(ICARDA 4, Gemmeza 7),which was cropped in the south of Egypt (Toshka, Aswan Governorate, Egypt) comparing with control (Giza 168), these varieties were evaluated for physical, chemical, rheological and baking characteristics. Characteristics of the physical paste evaluated using new Mixolab rheological technique; determination of the relationship between Mixolab features and other qualitative measurements of wheat flour and grains, between physical and chemical properties (moisture, protein, fat, ash, fiber and carbohydrate), falling number, and Gluten content is significantly different. Most wheat varieties have a significant effect on the rheological varieties (arrival time, water absorption, dough stability, dough development time, departure time, and softening paste) by Mixolab. The characteristics of the bread were evaluated by estimating the weight of the loaf and the size of the loaf and a certain size. The results of the sensory evaluation referred to in the bread of the sample 3 (ICARDA 4, Gemmeza 7) were the most acceptable, and did not differ significantly in terms of admissibility compared to control (Giza 168).
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