QUALITY EVALUATION OF SOME CEREAL PRODUCTS FROM NEW WHEAT VARIETIES

Abstract: In this study, four soft wheat varieties (T. aestivum), i.e. Misr 1, Sids 12, Gemmiza 7 and Gemmiza 10, and two hard wheat varieties (T. durum), i.e. Beni Sweif 5 and Beni Sweif 1 and its fractions (whole meal, 82, 72% and semolina extraction) were evaluated for the physic-chemical and rheological properties to provide us with data that may employ as guidelines to produce some bakery products.
Beni sweif 5, Gemmiza 7 and Sids 12 grains varieties had a higher hectoliter and 1000 kernel weight than other tested varieties. However, hard wheat varieties characterized by high kernel hardness. Durum wheat flour varieties showed a higher yellowness values. This indicates the preferred color characteristics of durum wheat flour for pasta production. However, a slight difference in color values was observed between the bread wheat and durum wheat.
Results showed that Sids 12 and Beni sweif 5 varieties and its fractions had high protein and low total carbohydrate contents compared to other tested samples. Wheat variety Beni sweif 5 and Sids 12 contained relatively higher EAA and NEAA contents compared to other wheat varieties. All wheat verities are rich in unsaturated fatty acids particularly of linoleic acid (C18:2) content. New wheat variety Sids 12 had the highest Mg, Ca, Zn and Mn content (108.6, 359.8, 4.88 and 3.90 mg/ 100g, respectively).
Hard whole meal of Beni sweif 5 had significantly the highest ?-carotene (8.31ppm) and tannins content (28.60 mg/100g) and their quantity were decreased as the extraction rate decrease. Also, the whole wheat meal contained higher phytic acid than refined flours (82 and 72% extraction)
Sids 12 and Gemmiza 7 whole meal had significantly the highest TPC (166.08 and 1 62.20 mg gallic /100g respectively), while Beni sweif 1 had the lowest TPC (124.76).
It was found that wheat flour dough Beni sweif 5 recorded the highest value of stability (8.5 min and 4.5 min. for 72 and 82% ext. respectively), but recorded low value of degree of softening (20 and 80 B.U. for 72 and 82%, respectively). Wheat flour dough Beni sweif 5 recorded the highest values of resistance to extension (480 and 290 B.U. at 72 and 82%, respectively), while wheat flour dough Gemmiza 10 and Misr 1 had the highest extensibility values.
Different wheat flour extractions samples and their blends were used to prepare and evaluate different wheat products (i.e. chapatti bread, balady bread, pan bread and macaroni).
Chapatti bread prepared from whole meal of Beni sweif 5 is distinguished by a significant high amount of protein (13.95%) and ash (1.79%) and low carbohydrate content (79.38%). In conclusion, it could be recommended the use of whole meal of new Egyptian wheat variety of Sids 12 and Beni sweif 5 and the blends of B5 with S12 or G10 for production chapatti bread.
Balady bread made from wheat flour 82% ext. Sids 12 recorded the highest value of protein followed by Beni sweif 5 and Misr 1. Bread loves of Beni sweif 5 durum wheat showed less change in moisture content per day than soft wheat. Balady bread prepared from new varieties Beni sweif 5 durum wheat flour recorded the highest score for overall acceptability followed by Sids 12 and Misr 1.
Protein contents in pan bread samples ranged from 12.86 (Beni Sweif 1 72% ext.) to 14.97% (Beni Sweif 5 72%). Pan bread prepared from old variety Gemmiza 7 flour recorded the highest total scores (97.99), followed by new varieties of Sids 12 and Misr 1 (96.98 and 96.48 respectively).
Macaroni which prepared from semolina of new variety Beni sweif 5 recorded the highest content of protein, ash and crude fiber and the highest overall acceptability in comparison with that of semolina of old variety of Beni sweif.
Key words: Soft Wheat, Durum Wheat, Extraction Rate, Wheat Flour, Physical Properties, Chemical Analysis, Amino Acids, Fatty Acids, Minerals, Heavy Metals, Phytochemical, Bakery Products, Chapatti Bread, Balady Bread, Pan Bread, Macaroni.


Publication year 2015
Organization Name
Author(s) from ARC
Publication Type Journal
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