Adding the sifting meals of the Avocado seed to wheat flour mixtures caused
increasing in folowing percentages of components: (moisture , fibers , ash , starch and total
soluble sugars )
Also the (5,10%) percentages adding caused a slight reducing
in gluten quality ,
while a reducing in gluten quality was clearly at (15 , 20%) percentages.
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 , except (20%) percentage comparing with control sample.
Finally , 15 and 20 percentages , only of Avocado seed meals adding caused
reducing in taste property of produced bread.
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 .