PRODUCTION OF LOW PROTEIN BALADY BREAD AND PAN BREAD | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 2, Issue 6, June 2011, Page 313-320 PDF (324.77 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81955 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. S. I. Hussein; N. A. El-Adly; Hala S. Sayed | ||||
| Food Tech. Res. Institute., Agri. Res. Center, Giza, Egypt. | ||||
| Abstract | ||||
| This study was designed to produce and evaluate low protein balady bread and pan bread made from different mixtures of wheat flour 82 % extraction with thermal treated corn starch and wheat flour 72 % extraction with corn starch. Two basic formulas were prepared to produce balady bread and pan bread. For each formula corn starch was added at levels of 10 %, 20 %, 30 %, 40 % and 50 % on the expense of wheat flour 82 % extraction to prepare balady bread and wheat flour 72 % extraction to prepare pan bread. Evaluation was made for chemical composition and organoleptic properties of the balady bread and pan bread. Results showed that, addition of starch led to a gradual decrease in total protein content in balady and pan bread. The maximum reduction of protein was observed in balady bread and pan bread at 50 % starch level. Fat, ash and crude fibers content were decreased at the expense of total carbohydrates. Addition of starch led to a slight decrease in specific volume but improved the organoleptic properties and overall acceptability. The best acceptable balady bread or pan bread were found in samples containing 40 % starch while low protein content was detected in samples of 5o %. Substituting wheat flour with 40 % modified corn starch, the content of all amino acids in both balady bread and pan bread led to a decrease in all amino acids content, corresponding to decrease in PER values. | ||||
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