the aim of the research was to use different types of
flour in terms of extraction rates (70-80-90%) and then study the
specifications of these types of flour and the specifications of the dough
and bread produced.
Orange is used in the juice industry, yielding important quantities of by products.
Orange peel is analyzed for chemical composition and water holding capacity. Data show
that, it has high amount of crude fiber, phenolic contents and antioxidant ca
pacity, also it
has high level of water holding capacity. Biscuits are prepared from blendes which contain
a different proportion (5, 10, 15, 20 and 25)% of orange peel flour are also evaluate for
physical and sensory characteristics, chemical composition and rheological properties for
this blendes.
The sensory evaluation does not show any significant difference between control and
that adds with 10% of orange peel flour. Physical parameters, namely, diameter, thickness
and spread ratio were tested. The diameter and thickness of orange peel substituted biscuits
were decreased, whereas spread ratio of biscuits increase with increasing levels of it.
The data reveals that incorporation of orange peel powder in biscuits increase crude
fiber, ash, phenolic contents and antioxidant capacity, it decreases the carbohydrate
content. Rheological properties of the blended flour show increase in water absorption and
stability.
Addition of 40ppm xylanase enzyme reduce the hardness value of the sample in
general, it also decrease the spread ratio as compared to control samples with no enzyme
added.
Sensory evaluation results show good overall acceptability scores for the biscuits
contain 10% orange peel with and without xylanase.
This research aims to study the deformations creep in clayey soils
treatment with calcium chloride.
Creep experiments were carried out on samples of soil was added
with different ratios of calcium chloride compound, was measured
deformations with time and monitor the impact of the proportion of
calcium chloride added to the soil to these deformations.
The properties of produced flour of wheat are affected by two basic factors: the first
is the used wheat properties, the second is the milling technology, and other factors are
related to wheat preparation process milling process like the gap betwe
en the roller milling
and still other random factors. The aim of this research to study the variation of
technological properties (moisture content, protein, and ash), color, and rheological
properties of produced flour in commercial mill during two month and using a one type
wheat and in the same mill, which will show the effects of random factors of the mill
process on the variation of produced flour properties at tow point the first at the end of
production line and the second at packaging line. Stability of produced flour properties
have been determined by using individual control charts. Rheological properties have been
studied just for packaging line samples. The variation of technological properties of
packaging line sample were greater than production line sample, and laying many sample
points out of limiting lines shows that the milling process is out of control. Control charts
of rheological properties shows that one sample point out of limiting line, but it still in the
range of standard methods repeatability which is mean the process is under control
according to packaging line sample rheological properties.
A lubricant (Lithium-Sodium) of Syrian petroleum-based stocks and
thickener material depends in its preparation on Skinless chicken fat, was
manufactured at different ratios.
A study of physical - chemical properties of manufactured grease types w
as
carried out (compared with Syrian standard specification 791/2008) by using
standard methods which included: grease state, penetration degree, drop point,
free acidity (as oleic acid)% by weight, grease resistence to water, evaporating
at 90° C, and corrosion of copper plate. Where the results show that the best
type of grease is of 30% ratio.
The effects of Syrian wheat class and locally produced flour types on the
rheological properties of instant noodles production were investigated. Two
wheat classes (soft and durum) and two varieties of each were selected. These
varieties were mill
ed into standard flour (80% extraction rate) and high quality
flour (72% extraction rate). Dough rheological properties were evaluated by
farinograph and extensogarph techniques. Noodles cooking properties were
measured according to the AACC approved methods. The rheological
characteristics and the statistic analysis revealed significant differences among
the selected varieties, and reflected directly and significantly on the cooking
properties of the resultant noodles samples. This indicated the possibility of
using farinograph and extensogarph techniques in predicting the quality of the
resulting noodles. Furthermore, F test and distribution of variance analysis
showed that wheat class was of a vital and significant effect on dough
rheological properties and noodles quality comparing by wheat variety and
flour type.
