Physicochemical and Technological Properties of Bread Produced from Wheat Grain Fertilized with Nano Fertilizer | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 9, Volume 5, Issue 1, December 2018, Page 99-109 PDF (433.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2018.59348 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Abd El-Salam, Amira M. Abdel Wahab, M. Mahmoud | ||||
| Abstract | ||||
| This study was carried out to evaluate the wheat cultivar Sakha 94 produced from normal and nanofertilization on the physicochemical and rheological properties. Significant differences were found in thousand kernel weight and Hectoliter values between normal and nano fertilizer samples. The extraction rates of 82% and 72% of wheat fertilized by nano fertilization were higher in protein, fat, ash and fiber contents than wheat fertilized with normal fertilizer. As well as, the minerals content (potassium, calcium, magnesium, iron, copper, zinc and phosphors) were higher in wheat nano fertilized than wheat fertilized with normal fertilized one. The same results were found in falling number and gluten percent. The balady and pan bread produced from wheat flour treated with normal fertilized staled faster than nano fertilizer. Sensory properties showed significant differences between normal and nano fertilized in pan bread properties. Significant differences in balady bread were found in appearance, crumb texture, crust color and separation of layers between the two fertilizers treatments. Thus, it is recommended to use nano fertilizer with no effect on environment, no effortless for agricultural soil low-cost and gives a higher yield than normal fertilization. | ||||
| Keywords | ||||
| Wheat nano fertilization; balady bread; Pan bread; Rheological properties; staling; Sensory evaluation | ||||
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