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Production of low protein balady bread and pan bread.
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Abstract: This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82% extraction with thermal treated corn starch and wheat flour 72% extraction with corn starch. Two basic formulas were prepared to produce balady bread and pan bread. For each formula corn starch was added at levels of 10%, 20%, 30%, 40%, 50% on the expense of wheat flour 82% extraction to prepare balady bread and wheat flour 72% extraction to prepare pan bread. Evaluation was made for chemical composition and organoleptic properties of the balady bread and pan bread. Results showed that, addition of starch lead to a gradual decrease in total protein content in balady bread and pan bread. The maximum reduction of protein was observed in balady bread and pan bread at 50% starch level. Fat, ash, and crude fibers content were decreased at the expense of total carbohydrates. Addition of starch led to a slight decrease in specific volume but improved the organoleptic properties and overall acceptability. The best acceptable balady bread or pan bread were found in samples containing 40% starch while low protein content was detected in samples of 50%.
Substituting wheat flour with 40% modified corn, the content of all amino acids in both balady bread and pan bread led to a decrease in all amino acids content, corresponding to decrease in PER values.
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| Publication year |
2011
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| Pages |
313-320
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| Author(s) from ARC |
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| Publication Type |
Journal
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