STUDIES OF SOME CHEMICAL AND TECHNOLOGICAL ASPECTS ON WHEAT AND MAIZE FLOUR BLENDS TO IMPROVE THE BREAD QUALITY

Abstract

Wheat is considered the most important cereal crop allover the world. In Egypt there is a shortage in wheat production and there is food gap between the wheat flour consumption and wheat flour production. Several attempts have been carried out to replace a part of some cereal crops, such as com, in balady bread making. Great interest has been done by the government to increase the production of the com. Substituting a part of wheat flour with com flour which sustain the same wheat bread quality is considered an important and strategical national aim. To achieve this important aim, this investigation has been carried out to substitute a part of wheat flour with different levels of com flour with some other additions to produce BBL with the same quality as BBL made from wheat flour alone. Therefor, chemical and physical characteristics of wheat, com, rice and defatted soy flours were determined. Physical properties of different dough flour blends also were determined by farinograph and extensograph. The bread quality was evaluated after baking and the staling was determined by sensory evaluations, alkaline water retention capacity (AWRC) test and the moisture loss test. The study led us to conclusion, which are briefly summarized in the following items: 1- Result of chemical composition of different flours showed that

wheat, com, rice and defatted soybean flours contained protein amounted to 11.2, 9.6, 8.6 and 47.3 %, respectively. In general, this was inversely related to total carbohydrates content. It was also observed that com flour of (97%) extraction rate contained crude fiber and ash more than com flour of (95%) extraction rate.