Effect of adding the sifting terebinth and grape seed meals to wheat flour on produced dough and bread qualities

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 .

Study of Some Chemical Properties of Terebinth Fruits and Extracted Oils

Terebinth trees have been occupying a good part of the mount of Syrian (abed elaziz, pelass). The Pistacia atlantica fruit, rich in oil, is used by local inhabitants in many ways, few studies investigation of the P. atlantica fruit oil of Syria has been carried out,This study investigates the protein, ash, crude oil and oil composition of P. atlantica with respect to total phenol, iodine value and saponification value, in order to classify it among the other known edible oils thenafter compare the oil composition with the oils of other Pistacia species. The fruit of P.atlantica appears to be rich in oil. The major fatty acid in the sample studied are oleic, linoleic, our results show that. The oil has a higher content of unsaturated FA (oleic + linoleic = 72%). The oil can be classified as an oleo-linoleic vegetable oil. The biochemical data showed an elevated MUFA content (50-48%) which may constitute an important property against certain pathologies for its nutritional and preventive virtues.