Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures
caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein
percentage remained steady , except the highest percentages (10 , 15 % ) .
Also the (10,15%) percentages adding caused a slight reducing in gluten quality as
showed by related tests : (fermentation time test , SDS test , moisture gluten test )
Also the adding of tested meals caused improvement in baking quality (loaf weight
during baking and during cooling) , also improvement the sensory properties of produced
bread significantly comparing with control sample.
On the other hand , 10 and 15 percentages of grape seed meal adding caused
reducing in sensory properties of produced bread.
Finally , the determined results related with rheological properties tested by Mixolap
apparatus showed improvement in thermal stability of starch enzymatic activity
comparing with control sample , meanwhile the other tested properties didn't affected at the
same level of addition .
