QUALITY EVALUATION OF SOME CEREAL PRODUCTS FROM NEW WHEAT VARIETIES

Abstract

This study was carried out to evaluate the differences in physical and chemical properties of four new Egyptian wheat varieties, Misr 1, Sids 12, Gemmiza 10 (as soft wheat, T. aestivum) and Beni Sweif 5 (as hard wheat, T. durum) and two old wheat varieties (Gemmiza 7 and Beni sweif 1) and its fractions (whole meal, 82, 72% and semolina extractions). The physicochemical, Phytochemical and rheological characteristics of different wheat varieties and its fractions were determined to provide us with data that may employ as guidelines to produce some bakery products. The suitability of different wheat fractions for production of some wheat products (chapatti, balady, pan bread and macaroni) were studied and evaluated from physical, chemical, quality and sensory properties points of view. The obtained results can be summarized as follows: 5.1. Physical properties of wheat kernels No significant difference was observed in cleanliness among all wheat grain samples. The shrunken % of Gemmiza 10 and Misr 1 and broken % of Beni sweif 5 were significantly higher than the other tested wheat varieties. The new hard wheat (Beni Sweif 5) had significantly higher hectoliter than the all tested wheat varieties, followed by Gemmiza 7 for soft wheat. The 1000-kernel weight ranged among samples from 54.23g for Beni sweif 5 to 49.82 g for Beni sweif 1. Objective measurement of the kernel hardness showed that the higher kernel hardness (84.80N) belonged to the Beni sweif 5 followed by Beni sweif 1 (83.66 N) as hard wheat. However, soft wheat varieties characterized by low kernel hardness. 5.2. Color of different wheat kernel varieties and its fractions (82%, 72% and semolina). Wheat kernel: Wheat grain Sids12 had the highest L* values compared to other varieties. Soft or hard wheat varieties slightly varied in the redness. Sids 12 recorded the highest b-value (28.12) followed by Beni sweif1 (26.86), while that of h-values (color angle Hue) ranged from 3.81 to 7.28 for Gemmiza10 and Gemmiza7, respectively, and c-values (color index croma) ranged from 22.57 to 28.44 for Gemmiza7 and Sids12, respectively.