Abd-Alla, Farouk H.

Hussein, Mohamed A.

English

Periodica Polytechnica (Budapest University of Technology and Economics)

THE BAKING QUALITY OF SOME WHEAT FLOUR MIXTURES By' M. A. HUSSEIN and F. H. ABD-ALLA Department of Food Technology, Faculty of Agriculture, Mansoura University (Received: January 15, 1975) Presented by Prof. Dr. R. Lasztity There is a great interest in the nutritive value of bread as it provides 20 to 30 per cent of the total energy and about 20 per cent of the protein intake. These figures vary in different countries according to the average consumption per capita of the population [4]. In A. R. E., bread makes up to 72 per cent of the total calories and 70 per cent of the total protein intake [7]. Experience as well as many studies have indicated that flour for bread making should be of high protein content, high water absorption, longer mixing time with high mi-x:ing tolerance, large extensogram area and farinogram read-ings. Furthermore, dough should have considerable high gas retention capacity and appreciable resistance to extention [5, 6 and 8]. In Egypt, the annual production of wheat amounts to ten million ardabs [3]. This amount is not enough for the local consumption. The amount of the imported grain wheat and 'wheat flour averaged two million tons peryear in the last decade. The suitability of wheat flour for bread making is attributed to its best physical and chemical properties. In Egypt, bread marketed in cities is, in general, made from wheat flour. However in villages where about 80% of the bread is consumed, home-baked bread is always made from wheat mixed with various cereals or other seeds such as fenugreek (Trigonella foenum G.). This investigation was designed to evaluate the baking quality of some wheat flour mixtures, in order to reduce the amount of wheat and wheat flour imported. Materials and methods Wheat variety Giza 155 was used in this study. Other seeds included in the mixtures were maize (double hybrid Giza 186), sorghum (Giza 144), and fenugreek (Giza 2). * Details of a research work done at the department of Biochemistry and Food Technol-ogy, Technical University, Budapest 146 M. A. HUSSEIN and F. H. ABD·ALLA Samples were cleaned in a laboratory cleaning unit followed by sieving and manually recleaning. Grains were conditoned to 14 per cent moisture content before milling, by a micro Brabender laboratory mill into straight flour. Samples of flour obtained were of 82% extraction. Flour mixtures tested were as follows: Flour mh:ture % No. Wheat :Maize Sorghum Fenugreek 1. 100 2. 80 10 10 3. 60 20 20 4. 40 30 30 5. 80 15 5 6. 70 25 5 7. 60 35 5 8. 50 45 5 9. 80 15 5 10. 70 25 5 11. 60 35 5 12. 50 45 5 Different flour mixtures were analyzed for their moisture, ash, and protein content accordingto the methods of the A. O. A. C. [2]. Wet and dry gluten content were determined using the methods by KENT-JONES and AMOS [6]. Gluten strength was measured by the "sedimentation test" as outlined by PINCKNEY et. al. [9]. The Brabender F arinograph and Extensograph were used to evaluate the physical characteristics of the dough. Tests were run according to the stand-ard methods outlined in the Cereal Laboratory Methods (A. A. C. C.) [1]. Baking test was done by the straight dough method. Dough was prepared 'with 1,5% yeast and 1,5% table salt. The quantity of mixing waters was taken to suit the farinograph absorption figures. Fermentation time was one hour. 830 gr of dough was baked at 240°C for 20 minutes in a tin plate iron form of 20 X 10,5 X 8 cm. This technique was used to facilitate the accurate measurement of loaf volume using small seeds. The chemical, physical and baking tests were made on three samples each. Results Table 1 represents the moisture, ash, raw protein, wet and dry gluten content and sedimentation values of wheat flour and the tested mixtures. Mixing wheat flour v.-.ith either maize or sorghum appeared to significantly iricrease the ash content of the mixture. BAKING QUALITY OF WHEAT FLOUR MIXTURES 147 Protein content of wheat flour averaged 12,16%. Adding maize (9,21 protein) or sorghum (8,27% protein) to wheat significantly reduced the protein content of the mixture. On the other hand, when the mixture contained fenu-greek flour (32.60% protein), the protein content increased almost to the level of the neat wheat. As an exception if maize constitutes more than 25 % of the mixture, protein content was kept at IO'wer values. Tahle 1 Chemical and physical properties of wheat flour and different mixtures Ash, Protein, % i "\Vet gluten, I Mixtures Moisture, D. W. B.* D. V;:. B.* i ~~ Dry Sediment 0' Properties . --I gluten, % value ,0 I I 1 9.11 1.14 12.16 I 36.00 14.00 20.9 2 8.98 1.42 10.70 32.00 11.20 16.1 3 9.82 1.41 10.30 22.80 9.60 14.3 4 9.09 1.45 10.01 3.00 1.32 14.1 5 9.87 1.64 11.80 23.20 7.00 17.9 6 8.62 1.53 11.70 7.20 3.24 15.1 7 9.08 1.38 10.60 2.80 1.32 15.1 8 9.3-1, 1.27 10.03 2.00 1.10 13.2 9 7.50 1.35 12.70 18.40 5.60 16.7 10 7.16 1.41 12.20 10.40 4.40 16.6 11 6.17 1.48 12.15 3.04 1.24 14.6 12 8.15 1.58 12.09 1.60 0.72 12.6 Maize 9.09 1.44 9.21 Sorghum 10.90 1.70 8.27 Fenugreek 7.60 4.33 32,60 L. S. D. 05 0.63 0.09 1.23 0.53 0.36 0.34 * D. W, B.: Dry weight basis The data also indicated that meang maize or sorghum to wheat flour significantly reduced both wet and dry gluten content. The sedimentation value significantly decreased when maize or sorghum was added in mL'{tures 2, 3 and 4. Fenugreek flour raised this value when it was included in the mixture (mixtures 5 to 12). Table 2 and Figs 1 and 2 represent the physical properties of the different Hour mixtures tested by the Farinograph and Extensograph. Adding maize and sorghum flour to the mix ture evidently reduced the -water absorption capacity much below the average of wheat flour (63.7%). This was more pronunced when maize and sorghum flour were added in equal amounts up to 60% of the mixture (mixtures 2, 3 and 4). When fenugreek flour was included water absorption capacity of the flour was improved, except in cases where sorghum constituted 35% or more of the mixture (Table 2). 148 M. A. HUSSEIN and F. H. ABD-ALLA Fig. 1. Farinograms The data indicated no significant differences between the mixing times of doughs of different mixtures. In general, Table 2 and Figure 1 reveal a a significant decrease in the dough stability with the increase in the amount of maize and sorghum added. In certain mixtures fenugreek slightly improved dough stability when it 'was included in the mixture. Dough weakening was significantly increased with the increase in the amount of maize and sorghum flour in the mixture. Fenugreek flour did net seem to have a role in this respect (Table 2 and Fig. 1). It was also evident that valorimeter number of the dough decreased by adding maize and sorghum flour. Table 2 and Fig 2 score the relative energy resistances and extensibilities in comparison to the different mixtures. Maize and sorghum significantly decreased dough resistance to extension. Fenugreek flour did not seem affect the mixture when added to maize. On the other hand, the 80:15:5 mixture of wheat, sorghum, and fenugreek scored higher energy resistances whereas the increase of sorghum flour in the mixture reduced both values. BAKLYG QUALITY OF WHEAT FLOUR ,VIIXTURES 149 Fig. 2. Exte~sograms Table 2 Farinograph and E xtensograph results of flour extracted from wheat and other mixtures I Farinogram values Extensogram values Samples St~ility, I Weakenina I Re~5ta!lCe Extensi~ I IV ater absorp- 1!i."ring time, I 0 Valorim- to exten~ bility, t· 3 min mm I B.U. , eter I Ion, cm sion B. l7. mm I 1 63.7 1.75 3.75 I HO 55 240 144 2 63.2 1.50 3.00 160 46 180 75 3 60.8 1.5,0 3.50 I 170 48 190 78 4 56.6 3.00 2.50 I 150 48 180 53 5 65.5 2.00 2.75 180 48 160 100 6 65.0 2.00 2.50 190 43 160 87 7 65.5 2.25 3.25 170 51 190 73 8 64.7 2.00 2.75 180 45 160 65 9 63.5 1.50 2.50 170 36 230 107 10 62.3 1.50 2.75 200 421 210 95 11 60.6 l.50 3.00 200 43 190 75 12 60.4 l.50 3.50 190 49 180 63 L.S.D. 4.0 1.69 0.32 12 4 48 12 150 M. A. HUSSEIN and F. H. ABD-.4LLA Dough extensibility was significantly decreased by admixing maize and sorghum flour too. Fenugreek increased extensibility if also more maize and sorghum were added. Table 3 and Fig 3, reveal decrease in both loaf volume and loaf weight when sorghum or maize was added to mixtures 3 and 4. Adding fenugreek im-proved baking characteristics (mixtures 5 to 12). Table 3 Physical characteristics of bread made from wheat flour and different mixtures Mixtures Volume .CC. \\"eight, g 1 2263 722.5 2 2168 730.0 3 2131 700.0 4 1873 712.5 5 1966 752.5 6 1913 735.0 7 1886 720.0 8 1883 740.0 9 2123 752.5 10 1951 755.0 11 1846 742.5 12 1841 740.0 L. S. D. 05. 10.85 16.03 Fig. 3 BAKING QUALITY OF WHEAT FLOUR MIXTURES 151 Discussion Addition of maize or sorghum flour to wheat mixtures reduced the pro-tein content. This result was expected and needs no further explanation. From technological point of wiew the decrease of gluten content is more important. It seems that in the presence of other proteins the formation of gluten network is partly inhibited. Probably the lower possibility of interactions bet1veen the gluten and other proteins has the main role in this effect. Farinograph and Extensograph tests showed that maize and sorghum reduced dough water absorption and the tested rheological properties of dough changed in an infavourable direction. The presence of fenugreek in the mixture had an improving effect, which fact is very interesting from both theoretical and practical points of view. Thus, it can be concluded that maize or sorghum could be added to wheat in bread manufacturing in a proportion over 20% provided that fenugreek added to improve dough chemical and physical properties. Summary This investigation concerned the effect of the addition of maize, sorghum and fenu-greek flours to wheat flour on the physical and chemical properties and baking quality of the dough. The mixtures were analyzed for moisture, ash, protein. wet and dry gluten. The Bra-bender Farinograph and Extensograph apparatus were used for measuring the physical prop-erties of the dough. The data obtained showed that adding maize or sorghum flour to the mixtures reduc-ed the protein content. In some of the mixtures containi.ng fenugreek flour, the protein con-tent almost equalled that of wheat. Other chemical and physical properties tested were in no contradiction with this conclusion. The Farinograph and Extensograph tests showed the physical properties of the dough mixture to improve upon adding fenugreek flour. Loaf weight as well as loaf volume increased when fenugreek was included in the mix-ture. References 1. American Association of Cereal Chemists (1962). Cereal Laboratory Methods (A. A. C. C.), St. Paul, Minnesota, USA 2. Association of Official Agriculture Chemists, (1960). Official methods of analysis of the ASSOCiation of Official Agriculture Chemists (A. O. A. C.). 9th Ed. Washington, USA 3. Central Agency for Public Mobilization and Statistics (1968). Selected General Statistical Data of U. A. R. 4. FANCE, W. J.: The Student's Technology of Bread Making and Flour Confectionery. Rout-ledge and Kegan Paul London. (1960) 5. JOHNSON. J. A.-ScHELLENBERGER, J. A. and SWANSON, C. 0.: Farinograms and mixograms as evaluating flour for specific purposes. Cereal Chem. 23. 388, (1946) 6. KENT-JONES. D. W. and .A.c-rlOS, A. J.: :Modern Cereal Chemistry. The Northern Publishing Co. Ltd. Liverpool. England. (1957) 152 M. A. HUSSEIN and F. H. ABD·ALLA 7. Ministry of Agriculture (1956). Food balance sheets. 8. PELSHENKE, P. F.: Quality considerations as to Durum Wheat. Milling, 6. (1957) 9. PINCKNEY, A. J.-GREENAWAY, W. T., and ZELENY, L.: Further development in the sedi-mentation test for wheat quality. Cereal Chem. 34, 16, 1957. PROF. MORAMED A.HuSSEIN FAROUK H. ABD-ALLA Department of Food Technology, Faculty of Agriculture, Mansoura Univer-sity, Egypt. 

THE BAKING QUALITY OF SOME WHEAT FLOUR MIXTURES

https://pp.bme.hu/ch/article/download/3122/2227

THE BAKING QUALITY OF SOME WHEAT FLOUR MIXTURES

Abstract

Similar works

Full text

Available Versions

Periodica Polytechnica (Budapest University of Technology and Economics)