Biofertilizers Effects on Chemical Composition, Rheological, Organoleptic and Quality Attributes of Wheat Balady Bread | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 7, July 2023, Page 563-575 PDF (236.45 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2022.105644.4864 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Abeer Abdullah1; Nahla Hassan1; Adel El-Hassanin2; Magdy Samaka2; Gamal Gabr   3
| ||||
| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| 2Institute of African Research and Studies, Cairo University, Giza, Egypt | ||||
| 3Department of Pharmacology and Toxicology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia | ||||
| Abstract | ||||
| The effect of inoculation by two bio-fertilizers, Rhizobium radiobacter and Candida incommunis, with different doses of nitrogen fertilizer on vegetative growth of the winter wheat cultivar (Maser 1) was studied in the field experiment of sandy soil farm at 6th October Agriculture Company, El-Qasasin, Ismailia Governorate, Egypt. Results indicated that the addition of different levels of mineral N and biofertilizers had significant effect on protein and carbohydrate of wheat bread. Increasing of protein and ash contents of bread made from wheat treated with biofertilizer than that the values of either whole grain or wheat flour and decreasing in the total carbohydrate. The increase in the mean value of P content was greater in yeast+ bacteria mixture (0.47%) than other treatments. Using yeast, bacteria and yeast + bacteria mixture resulted increase in K content of wheat grain with corresponding value of 0.58, 0.61 and 0.65%, respectively. The amount of Fe ranged from 46.90 to 62.8 mg/kg, 52.34 to 66.80 mg/kg and 54.36 to 67.00 mg/kg for yeast, bacteria and their mixture, respectively. The mean value of wheat grain contained 24.69 mg/kg of Zn for the mineral (control). mean value of Mn content of wheat grain with corresponding values of 41.83, 42.59 and 44.75 mg/kg, respectively. The data revealed that there is significant effect on the rheological characteristics, i.e., wet, dry gluten and gluten index between treatments and control. The mean value of wheat flour 82% showed that wet gluten amounted in 17.15% for the mineral (control). Wet gluten ranged from 18.52 to 19.23%, 16.78 to 17.01% and 17.35 to 17.92% as a result of treatment with yeast, bacteria and yeast + bacteria mixture, respectively. In conclusion, the using combination of Rhizobium radiobacter and Candida incommunis enhance the growth of wheat and improvement its chemical and physical properties, therefore, raise the different nutrients in the bread produced. It is recommended to use the combination of biofertilizers to improve the nutrient values of the balady bread. | ||||
| Keywords | ||||
| wheat; biofertilizer; balady bread; rheological properties; dough | ||||
|
Statistics Article View: 119 PDF Download: 121 |
||||
