Raafat Atia, Z. (2019). Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt. Alexandria Journal of Agricultural Sciences, 64(2), 1-2. doi: 10.21608/alexja.2019.60088
Zeinnab Raafat Atia. "Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt". Alexandria Journal of Agricultural Sciences, 64, 2, 2019, 1-2. doi: 10.21608/alexja.2019.60088
Raafat Atia, Z. (2019). 'Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt', Alexandria Journal of Agricultural Sciences, 64(2), pp. 1-2. doi: 10.21608/alexja.2019.60088
Raafat Atia, Z. Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt. Alexandria Journal of Agricultural Sciences, 2019; 64(2): 1-2. doi: 10.21608/alexja.2019.60088
Ph. D. Substitution of Wheat Flour by Local Cereals and Pulses Flour An Approach to Overcome Wheat Gap in Egypt
Crop Sci. Dep., Faculty of Agric.,Tanta University, Egypt
Receive Date: 18 November 2019,
Accept Date: 18 November 2019
Abstract
The recent study was carried out with the following objective; 1) determine the possibility of substituting local wheat varieties flour with naked rice, sorghum and barley flours in relation to proximate composition and rheological properties.2) Reaching the optimum mixing ratio for local pulses represented by Fenugreek flour and soybean flour that enhance the substitution of local non wheat cereals in bread making.. Crude protein percentage were significantly (p≥0.01) different among the studied cultivars. In the meantime, the studied flour blends were significantly (p≥0.01) different in all studied chemical analysis characters. Also, significant (p≥0.01) interaction between varieties and flour blends were reached in crude protein percentage. Over the studied wheat cultivars, gluten content of the different flour blends were significantly lower than the recorded value for wheat flour (8.111%). Substitution with 10% rice flour gave significantly lower gluten percentage (7.493%). Additional substitution with any of fenugreek or soybean flour, although, showed lower dry gluten percentage, that reduction had not reached the level of significance (7.20 and 7.339% for 10% rice flour+5% fenugreek flour and 10% rice flour + 5% soybean flour substitution, respectively). Blends with 10% barley flour had lower values of falling number over these containing 20% barley flour by 21.67 (P≥ 0.0001), 19.84 (P≥ 0.0001), and 16.06 (P≥ 0.0001) Sec. for Misr 2, Giza171 and Gimmeza17, respectively. Rice flour blending to wheat flour at 10% level, significantly gave broader loaf diameter (20.67 vs. 21.04 cm for wheat flour and wheat flour + 10% rice flour, respectively). Advisors Committee Examiners Committee Prof. Dr. MosaadM.El-Ganbeehy Prof. Dr. Mohammed Abd EL-Sattar Ahmed Prof. Dr. Mohamed M.Abdalla Elashry Prof. Dr. Shaaban Ahmed El-Shamarka Prof. Dr. MosaadM.El-Ganbeehy Prof. Dr. Mohammed Abd EL-Sattar Ahmed
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