Chemical and technological studies on common use of Egyptian wheat varieties and its comparison with foreign wheat varieties [electronic resource].

Includes reference.

This paper aims to compare between Egyptian wheat varieties (Sakha 69, Giza 168 and Gemeza 9) and foreign wheat varieties (American soft red winter SRW, Australian and Okrina). Chemical, physical and rheological properties of all wheat varieties were studied. It can be concluded that Sakha 69 showed the maximum content in both fiber and fat. Giza 168 was the most one in protein content. The levels of ash, carbohydrates and energy in Gemaza 9 wheat variety in comparing with other residues were the most. Giza168 was the most one in essential amino acids. Total non-essential amino acids showed another picture where Gemaza 9 showed the maximum level of total non-essential amino acids. Each variety was specific in the type of mineral. The rheological properties revealed that wheat flour extraction was the highest in water absorption, Sakha 69 and Giza 168 were the highest and the same in both dough development and arrival time but Giza 168 was the highest in dough stability. Wheat flour of Gemaza 9 and Australian white were the maximum in energy. Okrina was the maximum in extensibility. The falling number and wet gluten content of different types of wheat varieties showed that American SRW was the highest in wet gluten while Sakha 69 was the highest in falling number. The physical properties and sensory characteristics of pan bread produced from different types of wheat varieties showed that American SRW showed the highest value of overall acceptability, while loaf height parameter was the highest with pan bread produced from Australian white wheat variety. Organoleptic properties of sponge cake made from different types of wheat varieties showed that American SRW was the highest in overall acceptability, while sponge cake made from Australian white showed the highest values of texture and shape. The physical properties of sponge cake showed that American SRW the highest of cake volume and cake weight, while Australian white was the highest value of specific volume. The sensory characteristics and physical properties of biscuit produced from different types of wheat varieties showed that the color parameter was the highest with Giza 168 and American SRW while the texture was the maximum with American SRW and Okrina. The highest diameter was recorded with Gemaza 9 while the highest thickness was recorded with Australian white. Moreover, Giza 69 was the highest with density.

Summary in Arabic.

1