Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War
Shalaby, .., Hamza, A., G.A.H, Z., A. E. M. k, .. (2023). Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War. EKB Journal Management System, 38(2), 51-78. doi: 10.21608/enj.2023.311124
. Rasha Shalaby; Akila Hamza; Zahran G.A.H; . El-Galfy A. E. M. k. "Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War". EKB Journal Management System, 38, 2, 2023, 51-78. doi: 10.21608/enj.2023.311124
Shalaby, .., Hamza, A., G.A.H, Z., A. E. M. k, .. (2023). 'Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War', EKB Journal Management System, 38(2), pp. 51-78. doi: 10.21608/enj.2023.311124
Shalaby, .., Hamza, A., G.A.H, Z., A. E. M. k, .. Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War. EKB Journal Management System, 2023; 38(2): 51-78. doi: 10.21608/enj.2023.311124

Producing Baladi Bread from Wheat Substitute to Ensure Food Security in Egypt During the Russian-Ukrainian War

Egyptian Journal of Nutrition
Volume 38, Issue 2, June 2023, Page 51-78  XML PDF (941.21 K)
Document Type: Original Article
DOI: 10.21608/enj.2023.311124
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Authors
. Rasha Shalaby; Akila Hamza; Zahran G.A.H; . El-Galfy A. E. M. k
Abstract
                                                         ABSTRACT
             Russian-Ukraine war showed reduction in global cereals index from 27% in 2021 to 14% in 2 months after the war. Since Egypt is the second largest wheat importer in the world and the food prices inflation increased from 17.7 to 37.3 (from February to December 2022), finding wheat substitute can achieve self-sufficiency for subsidized Baladi bread. The global and Egyptian situation analysis of food market before and during the crisis was presented.
          The current study aimed to replace 20% of wheat flour (WF) (87.5%) (control) with barley, or corn, sorghum, rice, and quinoa, and evaluate rheological properties for dough, chemical composition, protein quality, and sensory acceptance of bread formula. Physical and texture properties for Baladi bread formulas were accepted and the nearest value to the Wheat flour bread (WF)B in sensory properties was Wheat/ rice bread (WF/RF)B, Wheat/ yellow corn bread (WF/YCF)B, Wheat/ barley bread (WF/BF)B, Wheat/ sorghum bread (WF/SF)B and finally was wheat/ quinoa bread (WF/QF)B. Addition of quinoa gave the highest fat, fiber, protein, and ash contents 1.45, 1.63, 13.92 and 1.78g/ 100g DM respectively. Essential amino acid index (EAAI%) were 60.62%, 57.41%, 56.49%, 51.96%, 48.15%, and 40% for (WF/QF)B, (WF)B, (WF/SF), (WF/BF)B, (WF/YCF)B, and (WF/RF)B respectively. The study recommends more research to correlate the possibility of the expansion of crop mapping among different governorates to produce Baladi bread with different flour grains.
Keywords
Keywords:Amino acid; Approximate analysis,Baladi bread, Cereals flour substitute,Rheological analysis,Russian-Ukrainian war
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