Abstract:
Studies were carried out on the effect of adding local germinated wheat
flour G.W.F.to wheat flour on the qualitative characteristics of dough and
bread. Wheat flour in a standard bread formulation was partially replaced
with G.W.F. at level of 20%, 40% and 60% (wt / wt).
Composite flours with different percent of G.W.F. were analyzed for ash,
moisture, Protein, fiber, gluten quality and quantity, Farinograph and
Extensograph characteristics and falling number. Bread baked from
composite flour was analyzed for specific volume, and sensory tests were
done on baked loaf.
Result indicated that, germination of local wheat (Elneelain) increased
the percentage of moisture content from 7.02% to 7.55%, ash content from
1.24% to 1.7%, fiber content from 1.15% to 1.73% and decrees the wet
gluten from 37.380% to 34.910% ,dry gluten from 12.140% to 11.873%
and gluten index from 87.49% to 80.00%.
Falling number showed a significant (p≤0.05) decrease with the increase
of G.W.F. percent from 360.667to 213.000 sec which indicates the increase
of alfa amylase activity.
Addition of G.W.F. in different percentages to bread flour significantly
reduced the values of the reological properties. Results from farinograph
and extensograph showed that enzymatic hydrolysis of gluten which was
the effect of added G.W.F. might have caused the loss of strength of gluten
lattice and weakened the dough.
Analysis of variance showed significant (p≤0.05) decrease among the
blendes flours specific loaf volume, from 4.43 to 3.30 cc\gm. The bread
specific volume of 20% G.W.F. blend has the highest value 4.43 cc\gm.
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Sensory evaluation of loaf bread slowed that loaf bread made from wheat
flour with 20%G.W.F. gained the highest score of general acceptability
8.05.
Generally, substitution of 20% G.W.F. showed better bread making
qualities as compared with the other two high substitutions percent 40%,
60% and control bread.
