000			03972nab a2200289 a 4500
008			201020s2020 ua ||||ss|||| 00| 00eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART AJASX V65 No2 7
100			_aAhmed, M. Abd El- Sattar
240	1	0	_aAlexandria journal of agricultural sciences, 2020 v. 65 (2) _h[electronic resource]
245	1	0	_aSubstitution of wheat flour by local cereals and pulses flour “an approach to overcome wheat gap in Egypt _h[electronic resource] _b4. bread sensory panel and stalling test
246	1	5	_aاستبدال دقيق القمح بدقيق الحبوب و البقول المحليه كاسلوب للتغلب على مشكلة نقص الحبوب بمصر 4-اختبارت تذوق الخبز و درجة تجلد الخبز
300			_ap. 111–137.
347			_atext file _bPDF
504			_aIncludes bibliographic reference
520			_aThe main objective of the recent study was to assess the possibility of substituting local cereals flours represent-ed by rice, sorghum and naked barley to wheat flour. Three separate experiments were carried out each included one of the local bread wheat varieties. Raise in rice flour substitution level to 30% caused an increase in scored crust smoothness reached the level of significance, only with Gimmeza11 wheat flour. Increasing the level of sorghum or barley flour substitution from 10 to 20% of Giza171 or Gimmeza11 wheat flours resulted in lower score of crust smoothness. That reduction in crust smoothness score reached the level of significance only with Gimmeza11 wheat flour. Also, raising the level of barley flour substitution to 30% of Misr2 wheat flour gave a significant reduction in crust smoothness. In Giza171 wheat flours, increasing sorghum flour substitution level from 10 to 20 or from 20 to 30% were proportional to lack of symmetry in loaves shape, although, that deduction was only significant with in-creasing substitution level from 20 to 30%. Gimmeza11 wheat flour respond oppositely to Misr2 wheat flour, since, loaves shape symmetry reduced with increasing sorghum flour replacement from 10 to 20%, but with increasing the level of substitution to 30%, symmetry of loaves improved. Misr2 wheat flour blend with 10% rice flour had darker loaves than blends with 20% rice flour. Meanwhile, opposite trend (lighter color or bale) were noticed with blends of Giza171 and Gimmeza11 cultivars with significant effect. Meanwhile, blends of Giza171 or Gimmeza11 wheat flours with 20% rice flour gave darker loaves than blends with 30% rice flour.Misr2 flour blends with 10% sorghum flour produced darker crust relative to blends with 20% sorghum flour. Meanwhile, the opposite was true with Giza171 and Gimmeza11 blends. Rice flour substitution gave bale loaves crust color relative to sorghum flour in all studied three wheat cultivars. Also, loaves of rice flour blends had lighter crust color than those of blends with barley flour. Blends with rice flour surpassed those with sorghum and barley flours in loaves ability to roll and fold, when substituted Misr2 or Giza171 wheat cultivars. In the meantime, Gimmeza11 blends with sorghum or barley flours surpassed those with rice flour in ability to roll and fold. Loaves of blends contained soybean flour produced loaves of higher ability to roll and fold relative to those contained fenugreek flour. That was assured for all wheat cultivars. Giza 171 and Gimmeza11 wheat flours with 10% rice flour replacement,
546			_aSummary in Arabic
650		0	_aBread _xQuality _932616
650		3	_aCorn bread _917439
650		0	_aRice flour _932971
700	1		_aEl-Genbeihy, M. M. _932972
700	1		_aAtia, Zeinab R.
773	0		_tAlexandria journal of agricultural sciences . _g2020.v.65(2) _x0044-7250 _wu158486 _7nnas
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2020/AJASX/6520/2/111.pdf _zFull Text Article
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