Mobarak, E. (2010). PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.. Journal of Food and Dairy Sciences, 1(7), 441-451. doi: 10.21608/jfds.2010.82472
El. A. Mobarak. "PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.". Journal of Food and Dairy Sciences, 1, 7, 2010, 441-451. doi: 10.21608/jfds.2010.82472
Mobarak, E. (2010). 'PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.', Journal of Food and Dairy Sciences, 1(7), pp. 441-451. doi: 10.21608/jfds.2010.82472
Mobarak, E. PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.. Journal of Food and Dairy Sciences, 2010; 1(7): 441-451. doi: 10.21608/jfds.2010.82472
PROTEIN FRACTION – FUNCTIONALLTY of SOME NEW WHEAT CULTIVARS AND ITS RELATIONSHIP TO FLOUR AND PAN BREAD QUALITY.
The present investigation was carried out to study the protein fraction and its relationship to flour quality and pan bread product of new bread wheat (sids – 12 , Gemmiza – 7, Giza – 168, Sakha – 93) and two durum wheat (Beni – Sweif – 3 and Beni – Sweif – 5) produced from wheat research section , Agricultural Research Center, Giza , Egypt. The physico-chemical, rheological properties, protein fractions, glutenin/ gliadin ratio and electrophortic pattern of the protein were determined. Results indicated that, the quality of physico – chemical and rheological properties were increased by increasing ratio of both, high molecular weight glutenin and of glutenin / gliadin ratio of flour protein. Moreover, the organoleptic and technological (baking properties) quality increased by increasing high molecular weight gultenin and glutenin / gliadin ratio. Also orgonoleptic and baking properties for each one were evaluated. It was found that, pan bread produced from sakha-93 resulted in organoleptic and technological quality values higher than that produced from durum wheat despite, Skha-93 had the lowest protein and wet gluten than all other wheat flour. Therefore the ratios of high molecular glutenin and glutenin/gliadin ratios are important parameters for determination wheat flour quality, not only protein or/and wheat gluten. Finally it could be recommended that, sids-12, Gemmiza -7, sakha-93, Beni-sweif-3 and Beni-sweif-5 were considered a suitable cultivars for pan bread meanwhile Giza-168 was unsuitable.
The present investigation was carried out to study the protein fraction and its relationship to flour quality and pan bread product of new bread wheat (sids – 12 , Gemmiza – 7, Giza – 168, Sakha – 93) and two durum wheat (Beni – Sweif – 3 and Beni – Sweif – 5) produced from wheat research section , Agricultural Research Center, Giza , Egypt. The physico-chemical, rheological properties, protein fractions, glutenin/ gliadin ratio and electrophortic pattern of the protein were determined. Results indicated that, the quality of physico – chemical and rheological properties were increased by increasing ratio of both, high molecular weight glutenin and of glutenin / gliadin ratio of flour protein. Moreover, the organoleptic and technological (baking properties) quality increased by increasing high molecular weight gultenin and glutenin / gliadin ratio. Also orgonoleptic and baking properties for each one were evaluated. It was found that, pan bread produced from sakha-93 resulted in organoleptic and technological quality values higher than that produced from durum wheat despite, Skha-93 had the lowest protein and wet gluten than all other wheat flour. Therefore the ratios of high molecular glutenin and glutenin/gliadin ratios are important parameters for determination wheat flour quality, not only protein or/and wheat gluten. Finally it could be recommended that, sids-12, Gemmiza -7, sakha-93, Beni-sweif-3 and Beni-sweif-5 were considered a suitable cultivars for pan bread meanwhile Giza-168 was unsuitable.
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