The following research
aims to characterize the work of olive mills in the study area with an
attempt to offer some of the competitive advantages offered by these
mills. Most of the studied mills are modern mills and have an
individual investment
of an average age of 12 years, Which means
that this sector is managed by a group of persons with high expertise
may contribute to raising the performance of the work in the mill.
A random sample of the kinds of bread consumed in the coastal region during the
years of research was taken, the percentage of fiber and protein was calculated, and the
effect of the mixture approved on an annual basis in mills on purveyance flour
content of
fiber and protein was studied.
The study showed the important role of the mixture, where the percentage of fiber
increased from (1.06%) in 2009 to (1.61%) in 2010, and the percentage of protein
increased also from (11.36%) in 2010 to (13.90%) in 2012. The results show that there are
some, but not all, governmental mills which add soft bran fiber and protein-rich flour,
taking into consideration the impact of technological processes applied throughout the
stages of manufacturing bread, and in particular the stages of fermentation and broil.
