Effect of Germinated Wheat Flour on Bread Quality

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. 10 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.