EL-HOFY, A., ABDEL-SALAM, S., DARWEESH, Z. (2000). EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD. Egyptian Journal of Agricultural Research, 78(4), 1643-1658. doi: 10.21608/ejar.2000.399777
AMAL A. EL-HOFY; SAMIHA M. M. ABDEL-SALAM; ZEINAB H. DARWEESH. "EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD". Egyptian Journal of Agricultural Research, 78, 4, 2000, 1643-1658. doi: 10.21608/ejar.2000.399777
EL-HOFY, A., ABDEL-SALAM, S., DARWEESH, Z. (2000). 'EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD', Egyptian Journal of Agricultural Research, 78(4), pp. 1643-1658. doi: 10.21608/ejar.2000.399777
EL-HOFY, A., ABDEL-SALAM, S., DARWEESH, Z. EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD. Egyptian Journal of Agricultural Research, 2000; 78(4): 1643-1658. doi: 10.21608/ejar.2000.399777
EFFECT OF PARTICLE SIZE OF CORN FLOUR ON THE QUALITY OF BALADY BREAD
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Corn flour was fractionated using 40, 50 and 60 mesh seives. Each fraction was separately blended with wheat flour (82 and 72% extraction rates) at levels of 10, 20 and 30%. The chemical composition of each blend was determined. The gas production of wheat-corn flour mixtures under investigation varied from 10 to 67 gas unit according to the corn flour granulation, time of fermentation and also the extraction rate of wheat flour. Meanwhile, the gas production of wheat flour ranged from 51-213 and 59-235 for the 82 and 72% extraction rates respectively. Falling number reached a maximum for wheat flour blended with 10% corn flour, then decreased gradually opposite to liquefaction number. Balady bread characteristics indicated significant differences in all parameters due to wheat flour extraction rate. Also blending of corn flour fractions (40, 50 and 60 M. selves) with wheat flour produced loaves significantly differed in their proporties. Blends of corn flour fraction of 50 M sieve at the level of 20% with wheat flour was the most effective and favourable treatment resulted in improving balady bread characteristics. Staling of the produced balady bread was determined after 48h. storage period using alkaline water retention capacity (AWRC). The data revealed that AWRC decreased significantly with increasing corn flour fractions during storage period.
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