PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD

This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch. Two basic formulas were prepared to produce balady bread and pan bread. For each formula corn starch was added at levels of 10 %, 20 %, 30 %, 40 % and 50 % on the expense of wheat flour 82 % extraction to prepare balady bread and wheat flour 72 % extraction to prepare pan bread. Evaluation was made for chemical composition and organoleptic properties of the balady bread and pan bread. Results showed that, addition of starch led to a gradual decrease in total protein content in balady and pan bread. The maximum reduction of protein was observed in balady bread and pan bread at 50 % starch level. Fat, ash and crude fibers content were decreased at the expense of total carbohydrates. Addition of starch led to a slight decrease in specific volume but improved the organoleptic properties and overall acceptability. The best acceptable balady bread or pan bread were found in samples containing 40 % starch while low protein content was detected in samples of 5o %.
Substituting wheat flour with 40 % modified corn starch, the content of all amino acids in both balady bread and pan bread led to  a decrease in all amino acids content, corresponding to decrease in PER values.