EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD
SANDAK, R., EL-HOFI, A. (1999). EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD. EKB Journal Management System, 77(3), 1301-1316. doi: 10.21608/ejar.1999.337748
RAFAT N. SANDAK; AMAL A. A. EL-HOFI. "EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD". EKB Journal Management System, 77, 3, 1999, 1301-1316. doi: 10.21608/ejar.1999.337748
SANDAK, R., EL-HOFI, A. (1999). 'EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD', EKB Journal Management System, 77(3), pp. 1301-1316. doi: 10.21608/ejar.1999.337748
SANDAK, R., EL-HOFI, A. EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD. EKB Journal Management System, 1999; 77(3): 1301-1316. doi: 10.21608/ejar.1999.337748

EFFECT OF ADDING GUAVA SEEDS FLOUR ON THE QUALITY OF BALADY BREAD

Egyptian Journal of Agricultural Research
Article 27, Volume 77, Issue 3, September 1999, Page 1301-1316  XML PDF (3.88 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1999.337748
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Authors
RAFAT N. SANDAK; AMAL A. A. EL-HOFI
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Guava seeds were milled and a part was defatted. Defatted and undefatted guava meal portions were used as substitute for wheat flour extracts (72% and 82%) to fortify the flour. Protein contents were determined and found in undefatted, defatted guava seeds, wheat flour extracts 72% and 82% to be 8.45%, 10.19%, 9.50% and 10.24% respectively. Fiber determination showed that undefatted and defatted guava seeds contained 48.28% and 54.02% of fiber, while values were 0.7% and 1.38% for wheat flour extracts of 72% and 82%, respectively. Oil content in guava seeds was 10.47% while it was 0.9% and 1.37% for 72% and 82% wheat flour extracts respectively. Wheat flour extracts were blended with undefatted and defatted guava seed portions of 5%, 10% and 20%. The results indicated gradual increase in the chemical constituents of wheat flour extracts with increaseing the addition of undefatted and defatted guava seeds. Guava seed oil as determined by G.L.C., indicated high percentage of unsaturated fatty acids amounting to 82.4% linoleic and oleic acids. The rheological properties of the two flour extracts indicated that water absorption was lower for the 72% extraction flour than the 82% extraction. Adding defatted and undefatted guava seeds flour increased water absorption and stability, but dough weakening decreased. Supplementing wheat flour with 5% and 10% defatted and undefatted guava flour showed non significant effect on the quality of breed loaves, while adding 1 5% and 20% produced unsatisfactory bread. 
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