Effect of extraction rate of wheat and corn flour on nutritional value and quality of balady bread [electronic resource].

Includes references.

In Egypt, subsidized Balady bread is produced using wheat flour 82% extraction rate supplemented with 10% of com flour as a strategy to reduce wheat import (Siam and Moussa, 2003). Addition of corn flour deteriorates the technological properties and nutritional value and increase the loss of bread (Shahin, 2004 ). This research aims to study the effect of raising the extraction rate of wheat flour as a strategy to reduce wheat import and roasted com flour on rheological properties of dough, nutritional value and quality of Balady bread. Subsidized wheat flour 82% (control) and wheat flour extraction of 82%, 87.5%, 93.3%, were used in producing Balady bread. Also, unroasted and roasted com flour were substituted with 10% of wheat flour 82%. The results showed an increment in ash and particles size content of subsidized wheat flour 82% (control) and poor quality of the Balady bread due to the poor quality of milling process. The results cleared also that protein, total dietary fiber, and mineral contents increased with increasing the extraction rate from 82% to 87.5% and 93.3%. Data showed also that water absorption, weakening of dough and staling rate of bread increased with increasing the extraction rate of flour. Also reconstitution both com flour with10% wheat flour 82% reduced protein, dietary fiber, deteriorated the rheological and sensory properties and increased the staling rate. On the other hand, roasted com flour improved the milling quality, sensory properties and staling rate more than unroasted. Results recommended the possibility of producing Balady bread from the high extraction of wheat flour, 87.5% and 93.3%, providing the quality assurance of milling process instead of corn flour addition.

Summary in Arabic.

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