Chemical and Technological Evaluation of Some Wheat Varieties

Authors

  • Masoud abd El-Azem Kamel Food Technology Research Insitute, Agriculture Research Center, Giza, Egypt
  • Ashgan Mohamed Ali Mahmoud Food Technology Research Insitute, Agriculture Research Center, Giza, Egypt

Keywords:

New Egyptian Wheat Varieties, Pan Bread, Chemical, Technological, Characteristics

Abstract

The present study was carried out to evaluate chemical and technological characteristics of seeds (12; 13 and 14); Gemmeiza (11); Giza (171) and Shandwell (1) varieties as a new Egyptian medium strong wheat bread varieties and examine their suitability for the production of flour (72%) extraction rate and suitable for pan bread. The physical properties of wheat varieties recorded the highest value in hectoliter and thousand- grain for Shandwell (1) and Gemmeiza (11) respectively. The varieties of wheat were milled to produce flour of 72%; 82% extraction rate. Flour yield and its products of various varieties were studied. Seeds (12) and Gemmeiza (11) had the highest value in flour 82% and 72% extr. Rate, respectively, while Shandwell (1) the highest yield of bran. In addition, Seds (14) had the highest content of gluten, also the varieties recorded significant difference between the values of the falling number. Flour 72% extraction wheat varieties had higher contents of protein, fat, ash and crude fiber than wheat flour 72% control. The rheological characteristics for varieties recorded the highest parameters comparing with control flour. Pan bread other varieties was characterized by its higher baking quality (weight, volume and specific volume) than pan breads of control. Also the varieties, wheat flour pan bread comparing the control recorded the highest score for sensory evaluation. The firmness recorded increased value in storage period, also the seeds (13) variety pan bread had the lowest firmness and values for other parameters for texture test (cohesiveness, Gumminess,… etc). The chemical composition of wheat flour varieties pan bread had high values (protein, ash, ether extract,… etc.) comparing with control. This study aimed to evaluate processing quality of some new Egyptian wheat flour varieties (72% extraction rate), through produce pan bread that depend on hard wheat varieties.

How to cite this article: Kamel ME, Mahmoud AMA. Chemical and Technological Evaluation of some Wheat Varieties. J Adv Res Food Sci Nutr 2019; 2(1&2): 8-19.

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Published

2019-06-07