|
|
Effect of modified corn and barely flours on balady bread characteristics
|
|
|
Abstract: The present study was conducted to prepare good balady bread from different levels of pyro (dry heating) barley and corn flour (dextrin),produced from barley and corn flour by heating at 130 ?C for 7 hrs . Wheat flour 82% substituted by 10, 20 or 30 % pyro barley and corn flour were used in prepared balady bread. The effect of heat treatment in ash, fiber and protein contents were determined in corn and barley flour and both native. Results indicated that fiber, ash and fat were decreased while protein content increased in pyro-modified flour. The amylose content of pyro modified flour was increased from (22.16 and 21.88) to (27.42 and 26.44) in native and pyro-modified corn and barley flour respectively. This increase may be due to the heat degradation effect on starch molecules during modification process. Sensory evaluation of balady bread made from wheat flour 82% substituted with 10 , 20 and 30% of pyro barley and corn flour had good organoleptic properties compared with control. The substation level of wheat flour by pyro barley and corn flour improve the staling balady bread compared with control
|
| Publication year |
2009
|
| Pages |
631-639
|
| Organization Name |
|
| serial title |
Egyptian Journal of Applied Sciences
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|