Abstract:
This research was conducted to study the effect of different
temperatures on the improvers' action on wheat flour during the
process of bread-making and consequently bread quality. In this
study two types of wheat flour (Canadian and Sudanese (IMAM)
wheat flour and two types of improvers (Ascorbic Acid and
.Azodicarbonamide-ADA-) were used
Canadiain and Sudanese wheat grain were analyzed to
determine protein, fat, fibre, ash and moisture content. Canadian
and Sudanese wheat flour were analyzed to determine Falling
no., gluten quantity and quality, starch damage, color grade,
.sedimentation, moisture and ash content
The rheological properties (water absorption, dough stability
time, dough development time, energy, elasticity and resistance)
of all the doughs prepared at three different temperatures (25ºC,
30ºC and 40ºC) with adding ADA and Ascorbic acid improvers
individually and a mix of them were determined. Loaf bread and
Flat bread were prepared from the different doughs at the same
temperature and the specific volume of loaf bread was
determined. Sensory evaluation was conducted for both bread
.types
The results have shown that water absorption, dough
development time and dough stability time readings decrease
with the increase in temperature. Treated Canadian wheat flour
recorded higher values for these parameters in comparison with
.the treated Sudanese wheat flour
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Specific volume of loaf bread produced from treated Sudanese
wheat flour decreased with the increase in temperature the
opposite was observed in loaf bread made from treated
.Canadian wheat flour
Sensory evaluation of the bread produced has generally shown
that the bread produced from Canadian wheat flour is more
preferred; the highest score was given to bread produced at 25º
.C and 30º C
Generally the results have shown that processing at lower
.temperature produces better quality bread
