El-Gammal, R., Ghoneim, J., Salama, M., El-Sayed, M. (2013). EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD. Journal of Food and Dairy Sciences, 4(3), 101-120. doi: 10.21608/jfds.2013.71771
Rania E. El-Gammal; Jehan A. A. Ghoneim; Manal F. Salama; M. M. El-Sayed. "EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD". Journal of Food and Dairy Sciences, 4, 3, 2013, 101-120. doi: 10.21608/jfds.2013.71771
El-Gammal, R., Ghoneim, J., Salama, M., El-Sayed, M. (2013). 'EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD', Journal of Food and Dairy Sciences, 4(3), pp. 101-120. doi: 10.21608/jfds.2013.71771
El-Gammal, R., Ghoneim, J., Salama, M., El-Sayed, M. EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD. Journal of Food and Dairy Sciences, 2013; 4(3): 101-120. doi: 10.21608/jfds.2013.71771
EFFECT OF ADDITION OF WHOLE CEREALS FLOUR ON RHEOLOGICAL AND CHEMICAL PROPERTIES OF PAN BREAD
1Food Industries Dept., Fac. of Agric., El-Mansoura, Univ., Egypt.
2Food Tech, National Res. Center, Dokii, Egypt.
Abstract
The present study was designed to estimate the effects of addition of whole cereals flour on rheological and chemical properties of pan bread processed from whole cereals flour. Whole corn and barley malt flour were added in rates of (10%, 20% and 30% replacement), and defatted soybean and skim milk were added by substitution of 5%, in compare with whole wheat pan bread (100% whole wheat flour) to determine the effect of each on chemical composition and rheological properties of pan bread. Results of farinograph and extinsograph showed the addition of whole corn flour (10, 20, 30%) led to decreased in the rate of water absorption and extensibility up to (67%) and (80 - 35mm) respectively, on the other hand it showed increase in the arrival time, dough stability, dough development time and the proportional number up to (6.0 min),(20 BU), (8.0 min) and (12.9) respectively whereas addition of barley malt flour with (10, 20, 30%) increased the rate of water absorption, mixing tolerance index up to (71.2%) and (80.0 BU), and decreasing for the proportional number up to (6.9 BU). While addition of (5%) skim milk powder or defatted soybean to whole corn flour as a partial substitute for whole wheat flour decreased the rate of water absorption, mixing tolerance index up to (63.0%) and (10.0 BU), and increasing in arrival time, dough development time, dough stability, resistance to extension and the proportional number up to (6.5min), (8.0min), (20.0min), (580 BU) and (12.9), while addition of skim milk powder or defatted soybean (5%) to barley samples has increased the water absorption, mixing tolerance, up to (71.0%) and (20 BU), and decreased arrival time, extensibility and resistance to extension up to (4.5min), (55mm) and (500 BU). Chemical composition showed that protein, fat, total dietary fiber ash and minerals have been increased in all processed formulas, and decreased in carbohydrate content.Generally, it could be recommended that addition of whole cereals flour, defatted- soybean and skimmed milk enhances rheological, sensory and chemical composition of processed pan bread.
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