M. El Sayed, K., Ahmed, M., Abu Donkol, A., Younes, M. (2021). Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt. Alexandria Journal of Agricultural Sciences, 66(4), 105-119. doi: 10.21608/alexja.2021.199879
Kadria M. El Sayed; M. Abd El-Sattar Ahmed; A. Salah Abu Donkol; M. H. Younes. "Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt". Alexandria Journal of Agricultural Sciences, 66, 4, 2021, 105-119. doi: 10.21608/alexja.2021.199879
M. El Sayed, K., Ahmed, M., Abu Donkol, A., Younes, M. (2021). 'Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt', Alexandria Journal of Agricultural Sciences, 66(4), pp. 105-119. doi: 10.21608/alexja.2021.199879
M. El Sayed, K., Ahmed, M., Abu Donkol, A., Younes, M. Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt. Alexandria Journal of Agricultural Sciences, 2021; 66(4): 105-119. doi: 10.21608/alexja.2021.199879
Prospective of Local Cereal and Pulses for Free Gluten Toast in Egypt
1Professor of crop science, Alexandria University.
2Professor of crop science, Alexandria University. *Corresponding auther (mohamed.a@alexu.edu.eg)
3Chairman of Slah Abu Donkol Companies.
4Post graduate student
Receive Date: 17 October 2021,
Accept Date: 17 October 2021
Abstract
The main objective of the recent study was producing gluten-free toast using local grains and legumes, i.e.; rice, sorghum and chic-pea. Broken rice grains, sorghum and chic-pea were obtained from the local market. The experiments were carried out in The Arabian Company for Milling and Food Industries (one of Salah Abu Donkol Companies). Six blends along with pure rice and sorghum flours were used. Two wheat flour standards (Austrian and Russian) were included for product characters comparison higher levels of sorghum flour (60%) in blends, gave a negative effect on freegluten toast color properties (L, a and b). Increasing the level of chic-pea flour in blends from 10 to 15% or from 15 to 20%, gave a negative effect on toast whiteness and yellowness, along with a positive improvement in toast reddishment. Increasing rice or sorghum percentage in the studied blends from 30 to 60% gave a negative effect on toast volume. Meanwhile, increasing chic-pea levels from 10 to 15 to 20 percent, gave a positive effects on toast volume. Commonly, free-gluten toast made from rice flour showed the least crude fiber content. Ascending proportion of chic-pea flour in sorghum and rice flour blends, improved crude fiber percentage in produced toast, sensory evaluation of free-gluten toast was disliked in blends with 60% rice flour vs. those of 30% rice flour. While, blends with 60% sorghum flour, were most liked over those with 30% sorghum flour. Also, sensory evaluation of free-gluten toast was reduced as the contribution of chic-pea flour to blend was ascending as 10, 15 and 20%. Stalling of toast expressed by peak force required to shear was ascending with the progress of storage. 100% rice toast expressed the least required peak force in day one and the maximum required peak force in fifth day. Overall storage days, the least stalled toast resulted from 60% rice + 20% sorghum + 20% chic-pea blend followed by 60% sorghum + 20% rice + 20% chic-pea blend, then 60% sorghum + 25% rice + 15% chic-pea blend
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