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Efficiency of some new egypian wheat (triticum aestivum ) varieties in producing high extraction wheat flour suitable for balady bread production
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Abstract: This research acts as a trial to study chemical and techonlogical characteristics of misr1. misr2,,seds12, seds13 and gemmeiza 11 varieties as new egyptian wheat bread varieties and examine their suitability for the production of the high extraction wheat flour suitable for balady bread > as well as comparing it with the flour produced from the imported french wheat . the varieties of wheat were milled to produce flouce flour 72% ,82%, 8705% and 93.3% extraction rates . flour yield and its products of various varieties were studied . misr 1 resuits high in the flour yied compared with other varieties while gemmeize 11 resuits the highest yield of bran . In addition , Misr 1 recorded the highest content of protein and gluten . Egyptian varieties sgowed an excellent in favorable white color of bran. the produced Balady bread from wheat flour 93.3% extraction rate of Egyptian cultivars recorded the gighest degree in sensory characteristics, especially varieties of Seds 12, gemmeiza 11 and seds 13 compared with the balady bread produced from the imported wheat flour with the same extraction rate. In addition , increasing the extraction rate fromc 82% to 93.3 % increased protein, fe and Zn content of produced balady bread by7.4%, 34.1% and 29.6%, respectively.
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| Publication year |
2013
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| Pages |
105-116
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| Organization Name |
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| City |
Cairo
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| serial title |
Egypt.J. Agric.Res.,
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| ISSN |
1110-6336
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| Author(s) from ARC |
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| Publication Type |
Journal
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