Utilization of Some Cereal Flours in Bread Making

Abstract

This investigation was carried out to study the possibility of using some grains flours in combination with wheat flours for production of Egyptian flat bread. For that, broken rice flour of85% extraction rate, corn flour of 80% extraction rate and barley flour of 70 % extraction rate were added individually to wheat flour of either 72 % or 82 % extraction rate at levels of I 0, 20, 30 and 40 %. Moreover, flour mixtures was made form broken rice flour, corn flour and barley flour at ratio of 1 : I: 1 and the obtained mixture was also added to both wheat flours at levels of 10, 20, 30 and 40%. The effect of this addition on yeast activity, rheological properties, bread quality and bread staling in addition to determination of the chemical composition of the raw materials under study. The obtained result could be summarized in the following : 1- Wheat flour 72 % extraction contained the lowest fiber and ash contents ( 0.56 and 0.68 % respectively )while, barley flour contained the highest fiber, ash and protein contents ( 2.53, 2.20 and 14.71 % respectively ) and the lowest carbohydrates content (79.40 % ). Corn flour 80 % extraction was found to contained the highest lipid content ( 5.04 %) and the lowest protein (9.74 %). 2- The obtained result indicated that corn flour 80 % extraction caused an increase in yeast activity in comparison to other flours under study and broken rice flour 85% extraction and wheat flour 72 % extraction were found to be similar in their effect on yeast activity.