Key words: wheat flour, whole meal barley, gelatinized corn flour, balady bread, chemical parameters, rheology, quality This study was focused on substituting a part of wheat flour (WF) with whole meal barley (WBF), gelatinized corn flour (GCF) and both of them in balady bread, as an attempt to solve the shortage in wheat production. Chemical, rheological, color and sensory properties were determined. Stalling of balady bread was evaluated. It is found that the incorporation of WBF and GCF into balady bread improved protein, fat, fiber, ash, β-glucan and minerals (Ca, P, K and Fe). Blending WBF or GCF with WF gave higher rheological parameters of dough; meanwhile lightness of the produced breads was reduced. Also, sensory properties of the separation layers and roundness were not affected significantly, but a significant difference was observed in taste, crust colour and odour at replacement level of 30%. Generally, WF supplemented with WBF:GCF (30:15%) did not affected technological quality of balady bread and improved its nutritive values.
Levels of5, 10 and 15 % oflegume flours i.e. soybean, lupine and chick pea were used to supplement cookie.The effect of this supplementation on the rheological properties of the resulting dough was investigated using farinograph and extensograph as objective methods for quality assessment of the final product. It was found that therewasanincreasein waterabsorptioncapacity, doughstability, arrivaltime, doughdevelopmenttimeandmix tolerance index.Extensograph results indicated that dough resistance to extension, dough energy and proportional number were minimized with increasing the lupine flour in the formula, while it was not changed on dough extensibility. However, soy flour increased resistance to extension, proportional number and energy and diminished dough extensibility. At the same time supplementing wheat flour with chick peas decreased both dough resistance to extension and proportional number while it increased dough extensibility and energy.For sensory evaluation, it was found that using either until 5 %soybean or 10 %chick pea or 15 % lupine flour could replace the wheat flour in cookies formula without adversely affecting baking performance or altering the physical characteristics of the end product.Legumes are a good source of dietary protein [3,4,13,15,16,211. Legume proteins are deficient in methionine but are a source of a substantial quantity of lysine [I 11. Fortification of wheat flour with non wheat proteins increases protein quality by improving amino acid profiles [25], however, accompanying adverse changes in such physical qualities as dough character and baking properties have occurred sometimes. Thus, various kinds of biscuits, cookies and corn muffins have been fortified with oil seed of legume proteins. SHEHATAet al. [22] found that increasing the percentage ofchick peas into wheat flour caused little effect on all the farinograph characteristics. While on the other hand, the characteristics of the extensograph including extensibility and resistance to extension, were not affected to any extent by increasing the percentage of chick pea flour. DUTESCU et al. [6] found that 15 % defatted soybean flour may be added to wheat flour without affecting its biscuits making or pasta making properties. Much research has been done by substituting various proportions (2.5-20 %) of soy flour into cakes, cookies, muffins, or biscuits. Studies indicate that 10-15 % substitution of these legume flour could be added to wheat flour without effecting its pasta making properties [14]. FODA et al. [12] found that defatted soy flour improved resistance to extension and proportional number and diminished dough extensability and energy. COMPOS et al.[4] found that the addition of sweet lupine flour to wheat flour increased the water absorption, dough development time, and the tolerance index while reducing the dough stability. They also found that the dough extension and maximum resistance to extension showed a proportional reduction as the level of sweet lupine flour increased. The effect of adding lupine flou...
SummaryEffect ofadding the model system mixture (D,L-lysine . HCI, L-proline and D-glucose) on the sensory properties and volatile components of fresh bread and bread stored for 3 days were investigated. The results showed that the model system mixture improved the crust colour and flavour of fresh bread and kept the freshness, retarded the staling and improved the quality of the bread samples stored for 3 days. Analysis of the crust aroma of the bread samples showed that 2-acetyl pyrazine, 2-acetyl pyridine and 2-methyl-3-ethyl pyrazine, which may be responsible for bread crust aroma, were determined at high concentration in the bread sample containing 0.24% model system mixture. The concentration of pyrazine derivatives increased during storage whereas the carbonyl, pyrrol and furan derivatives decreased. Zusammenfassung Verbesserung und Stabilisierung des Aromas von WeiRbrotEs werden der Zusatz einer Modellsystem-Mischung (D,L-Lysin HCI, L-Prolin und D-Glucose) auf die sensorischen Eigenschaften und die fliichtigen Verbindungen von frischem und 3 Tage gelagertem WeiDbrot untersucht. Die Ergebnisse zeigen, daR die Modellsystem-Mischung die Krustenfarbe und das Aroma von frischem Brot verbessert, den Frischezustand verbessert, das Altbackenwerden verzogert und die Qualitit von 3 Tage gelagertem Brot verbessert. Die Analyse des Krustenaromas der Brotproben zeigt, daR 2-Acetylpyrazin, 2-Acetylpyridin und 2-Methyl-3-ethylpyrazin, die als verantwortlich fur das Brotkrustenaroma angesehen werden, in hohen Konzentrationen in der Brotprobe mit 0,24% der Modellsystem-Mischung ermittelt wird. Die Konzentration an Pyrazin-Derivaten erhoht sich wlhrend der Lagerung, wogegen die Gehalte an Carbonyl-, Pyrrol-und Furan-Derivaten abnehmen.
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