EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY | ||
| Journal of Plant Production | ||
| Article 4, Volume 4, Issue 10, October 2013, Pages 1449-1459 PDF (610.57 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jpp.2013.74185 | ||
| Authors | ||
| M. M. Abo El-Naga1; Hoda M. El-Gharbawy2 | ||
| 1Bread and Pasta Dept., Food Technology Research Institute, Agricultural Research Center. | ||
| 2Wheat Research Dept., Field Crop Research Institute, Agricultural Research Center. | ||
| Abstract | ||
| The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and compared with other samples of the same cultivars which were grown in the normal environment stress (NES). All wheat samples were milled in a Hummer mill to obtain 100% extraction rate whole meal flour. Rheological properties of all HES cultivars samples or NES were studied. The results appeared that heat stress increased water absorption, mixing time, arrival time and stability values of dough, while it decreased the dough weakening value. The same HES cultivars parameters showed an adverse tend. The extensograph results revealed that the HES cultivars recorded the highest elasticity compared with the NES cultivars. Extensibility of HES wheat bread cultivars recorded the lowest results compared with the NES wheat bread cultivars. The proportional umber of dough was increased in case of the HES cultivars compared with the NES cultivars. Energy value (cm2) was increased in the HES cultivars, while it was decreased in the NES cultivars. Chemical analysis of whole wheat bread varieties appeared that the fat content was lower in the HES whole meal cultivars, whereas protein, ash and crude fiber of the HES cultivars recorded the highest percentage compared with the NES cultivars. Total carbohydrates of the NES cultivars recorded the highest percentage compared with the HES cultivar. Sensory evaluation attributes of balady bread which made from whole meal of all varieties were studied. The balady bread of HES cultivars recorded the highest acceptable degree compared with NES balady bread varieties. In general, balady bread made from whole meal flour of Misr 1 cultivar recorded the highest preference degree followed by balady bread of whole meal of Gemmeiza 9 cultivar and Sakha 93, respectively, while balady bread made from Sids 12 of HES cultivar showed the lowest acceptable degree. | ||
| Keywords | ||
| Bread wheat; rheological (farinograph and extensograph tests); chemical and sensory properties | ||
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