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- Title
تأثير إضافة إسترات حمض الطرطريك ثنائي الاسيتيل أحادي وثنائي الجلسريد (DATEM )على الصفات الريولوجية والفيزيائية والحسية للرغيف المصنع من دقيق بعض أصناف القمح المزروعة في ليبيا
- Authors
عبدالمولى, نصر عبدالرازق; سليمان, خليفة حامد
- Abstract
This study was conducted on three varieties of wheat ( Condor ,Acsad and Vita) cultivated in Kufra Agriculture Project 2012 and Ukrainian hard wheat used as a control. Approximate chemical analysis results showed that the highest value of protein was 12.70% for foreigner wheat and the lowest value was 9.90% for Vita wheat, while the ash content was 0.61% for the foreigner wheat and the lowest rate was 0.57% for Acsad wheat. The highest value of fiber content was recorded in Acsad wheat (0.225%), while the highest value of soluble carbohydrate was 77.58% for wheat Vita. As well as the foreigner flour wheat was higher in gluten content (%33.4%) than Libyan flour wheat (24.60 - 28.14%). Rheological properties were detected by using farinograph and extensigraph. Foreigner wheat flour was higher in water absorption (67%), dough stability (5.5 min), dough elasticity (420 B.U) and strength (80 cm2 ). While the dough resistance and degree of softening of dough was higher in Libyan flour wheat. Different concentrations of DATEM (0.25, 0.50, 0.75, 1% w / w) were added to Libyan wheat flour, which resulted in increased the water absorption to (64.5%), departure time, arrival time and dough stability, whereas an inverse relationship was observed between DATEM increasing and the degree of softening. The results showed a clear improvement in extensibility and Strength with adding DATEM. Addition of DATEM led to reducing the dough resistance. The Height and volume of the loaf increased with increasing proportion of the DATEM to local wheat flour, as a result of the strengthening of gluten network which increased gas retention characteristics during fermentation process. The final results of sensory evaluation of the loaf, showed a clear improvement of the appearance, crust color, odor and taste and consistency crumb with adding 0.25 and 0.5% DATEM.
- Publication
Jordan Journal of Agricultural Sciences, 2016, Vol 12, Issue 4, p1255
- ISSN
1815-8625
- Publication type
Article
- DOI
10.12816/0035082