Studies on the role of natural improvers for bread production
Abstract: This study is made to know the best additional quantities from the molt flour and the palm oil and it's effects on the Rheological properties and so the effect on sensory evaluation , staling . fourteen operations were used and the molt flour was added by 1% , 2% , 3% , 4% and 5% and the palm oil was added by 2% , 3% , 4% and 5% each lonely and then the molt flour and the palm oil were added together by 2% , 3% , 4% and 5% .
this operations are :
1- control ) wheat flour 82% extraction )
2- 99% wheat flour + 1% malt flour
3- 98 % wheat flour + 2% malt flour
4- 97% wheat flour + 3% malt flour
5- 96% wheat flour + 4% malt flour
6- 95% wheat flour + 5% malt flour
7- 98% wheat flour + 2% palm oil
8- 97% wheat flour + 3% palm oil
9- 96% wheat flour + 4% palm oil
10- 95% wheat flour + 5% palm oil
11- 96% wheat flour + 2% malt flour + 2% palm oil
12- 94% wheat flour + 3% malt flour + 3% palm oil
13- 92% wheat flour + 4% malt flour + 4% palm oil
14- 90% wheat flour + 5% malt flour + 5% palm oil
These studies was conduced to estimate the following criteria :
- chemical composition of raw materials
- Rheological properties for dough ( farinograph – extensograph – Falling number )
- Organoleptic evaluation of bread production
- The records analyes for the balady bread and pan bread
- Staling of balady bread and pan bread
- Chemical composition for bread production
In conclusion , results of the present study show that supplementing malt flour and palm oil particularly as a combination Improved in Rheological properties , organoleptic evaluation and staling
Key words ( Not more than 10) :
Wheat flour , malt flour , palm oil , chemical composition , Rheological properties , Dough , organoleptic evaluation , staling.
Publication year 2009
Availability location معهد بحوث تكنولوجيا الأغذية
Availability number
Organization Name
Country Egypt
Author(s) from ARC
External authors (outside ARC)
    أ.د / ممدوح محمد ربيع زراعة المنصوره
    أ.د / مسعد عبد العزيز ابوريه زراعة المنصوره
    محمد فريد حسن معهد تكنولوجيا الاغذية
Agris Categories Food science and technology
AGROVOC
TERMS		 Bread. Breadmaking.
Proposed Agrovoc Bread production;
Publication Type Master Thesis
↑