Abd El Fadel, M., Gad, S., El-Shibiny, A., Emara, M., El-Sisy, T. (2011). EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.. Journal of Food and Dairy Sciences, 2(3), 133-142. doi: 10.21608/jfds.2011.81855
M. G. Abd El Fadel; Seham S. Gad; A. A. El-Shibiny; M. F. Emara; T. T. El-Sisy. "EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.". Journal of Food and Dairy Sciences, 2, 3, 2011, 133-142. doi: 10.21608/jfds.2011.81855
Abd El Fadel, M., Gad, S., El-Shibiny, A., Emara, M., El-Sisy, T. (2011). 'EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.', Journal of Food and Dairy Sciences, 2(3), pp. 133-142. doi: 10.21608/jfds.2011.81855
Abd El Fadel, M., Gad, S., El-Shibiny, A., Emara, M., El-Sisy, T. EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.. Journal of Food and Dairy Sciences, 2011; 2(3): 133-142. doi: 10.21608/jfds.2011.81855
EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.
1Faculty of Environmental Agric. Sci. (Arish) , Suez Canal University.
2Regional Center for Food and Feed, Agriculture Research Central.
Abstract
Six wheat kernels (Australian, Argentine, Ukrainian, American and Germany), and Egyptian wheat (Gamaza7) local wheat cultivars were subjected to physico-chemical properties. Results indicated that the Germany wheat grains had higher total physical defects. Flour yields were about 70 % for all tested wheat samples except for the American soft red winter wheat and Ukrainian hard red wheat, which were as low as 65.0%. A wide range of protein content (9.60 - 11.50 %) of flours was recorded. The Argentine soft red winter wheat flour had the highest protein content and the Australian stander white wheat flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that Australian and Argentine, flours had more suitable properties for bread- making than the American and Egyptian flours. From the different tested wheat flours indicated that those made from Australian wheat, and Argentine wheat flours were superior.
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