STUDIES OF SOME TECGHNOLGCAL TECHNIQUES FOR IMPROVING Q UALIIT Of SOME BAKERY PRODUCTS

Abstract

The present work was canied out to study the effect of substituting com meal, and barley flour by different ratios 5, 10 and 20% respectively to 95, 90 and 80% wheat flour 72% extraction to produce butter cake, and sponge cake with unprovers (pectin, lecithin or CMC 1 % carboxy methyl cellulose) on chemical, staling and sens01y evaluation. - AJso, to study the effect of adding 20% com meal to wheat flour 72% extraction to produce cracker (Bretizel) on chemically, and sens01y evaluation. - On the other hru1d, the penterometer appru·atus was used in determining the staling and suggested relation between penterometer reading and AWRC. - Study the substitutions of wheat flour by com meal, and barley flour with pectin, and CMC on rheological properties.

The obtained results can be summarized as follows :

- Raw material s tabl e results were that, wheat flour 72% extraction was ru gh content in total carbohydrates and protein (86.26% and J 1.42%), compared to (83.38%, 9.11, and 85.26%, 8.99%) for com meal and barley flour, respectively.

- Com meal had the highest ratios of total fat it was (4.1 3).