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


Abstract in English

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 .

References used

APER, P. and BEZARO, V. Manual decettes boulangeres et patissieres. L'Ecole de Boulangrie du Caire. (1990) 118 p
(American Association of Cereal Chemists . Approved methods . AACC , St . Paul , MX , U . S . A. (1985
A.O.A.C. Official methods of analysis of association of official agricultural methods. 18th edition, Published by AOAC INTERNATIONAL, SUITE 500, 481 NORTH FREDERICK AVENUE, GAITHERSBURG, MARYLAND 20877-2417 , U S A, 2005

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