Substitution of Wheat Flour by Local Cereals and Pulses Flour “An approach to overcome wheat gap in Egypt" 4. Bread Sensory Panel and Stalling Test | ||
| Alexandria Journal of Agricultural Sciences | ||
| Article 5, Volume 65, Issue 2, April 2020, Pages 111-137 PDF (954.23 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/alexja.2020.97570 | ||
| Authors | ||
| M. Abd El- Sattar Ahmed1; Zeinab R. Atia2; M.M El-Genbeihy3 | ||
| 1Professor, Crop Science Dept., Fac. Agric. (El-Shatby), Alexandria University (Mohamed.A@alexu.edu.eg) | ||
| 2Lecturer, Crop Science Dept., Fac.Agric. (El-Shatby), Alexandria University. (Zinab.atia@alexu.edu.eg). | ||
| 3Professor, Crop Science Dept., Fac. Agric. (El-Shatby), Alexandria University . * Corresponding author. | ||
| Abstract | ||
| The 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, showed better quality of separation than blends with 20% rice flour. Meanwhile, raising the level of rice flour in blends to 30% decreased the score of separation quality. Giza 171 and Gimmeza11 wheat blends with 10% sorghum flour significantly expressed better quality of separation than blends with 20% sorghum flour. While, increasing the level of sorghum flour to 30%, substantially improved quality of separation than blend with 20% sorghum. Blends of Misr2 or Gimmeza11 cultivars with sorghum flour gave better evenness of layers in comparison with blends with rice flour. Also, blends of the formally stated wheat cultivars with barley flour, expressed better evenness of layers than the corresponding blends with rice flour. Giza171 wheat flour blends with rice flour, expressed better evenness of layers in comparison with blends included sorghum flour. In the meantime, blends with rice flour gave better evenness of layers in comparison of those included barley flour. Raising the level of rice flour substitution to 20 or 30% of wheat flour maintained bread fresh ability (395.8 and 433.1g.cm-2 for blends of 20 and 30% rice flour, respectively), inclusion of fenugreek flour in blends of wheat + rice flour reduced bread fresh ability through raising the level of hardness (927.6, 765.3 and 753.7g.cm-2 for blends with fenugreek flour at 10%, 20% and 30% rice flour substitution levels, respectively).Soybean flour inclusion to blends produced bread of intermediate hardness values between blends with fenugreek flour and full wheat flour (605.5, 633.1 and 771.5g.cm-2 for blends with soybean flour at 10, 20 and 30% rice flour substitution). | ||
| Keywords | ||
| Substitution; Wheat Flour; Cereals; Pulses; Bread quality; Sensory Panel; Stalling Test | ||
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