Chemical and biological evaluation of wholemeal wheat bread.

Whole meal wheat bread flour was used for preparation of baladi and pan breads. Chemical and biological properties were studied. Whole meal breads have higher protein, ash, fat, crude fiber, minerals, total amino acids and essential amino acids scores, than those of wheat flour breads. Net protein utilization [NPU] and biological value [BV] were higher in whole meal breads, than those of wheat flour breads. Digestibility of whole meal breads and wheat flour breads ranged from 68 to 79%. The difference between minerals absorption of whole meal breads and wheat flour breads was not clear. Whole meal bread was more effective in lowering plasma cholesterol than that produced from wheat flour. Baladi bread diets found to be the best diets concerning lowering cholesterol levels compared to pan bread

Production of balady and pan breads from wholemeal wheat

Wholemeal wheat and wheat flour were used in the manufacture of balady and pan breads. The rheological, organoleptic and baking properties of doughs and breads were studied. It was found that, wholemeal wheat doughs had higher water absorption, mixing time and dough weakening and lower dough stability compared to those of wheat flour. Extensograph results indicated that wholemeal doughs had lower extensibility, resistance to extension and dough energy than those of wheat flour. Maximum viscosity was lower and transtion temperature was higher in whole meal wheat doughs than wheat flour doughs. Zymotachygraph test proved that total gas production of wheat flour doughs was higher than that of wholemeal doughs. Sensory characteristics of balady bread indicated that the difference between wholemeal balady bread and wheat flour bread regarding roundness, taste, flavour and crumb distribution was not significant. However, only the general appearance and crust colour of wheat flour bread were significantly higher than those of whole meal bread. Organoleptic evaluation and loaf volume of pan breads indicated that wheat flour breads were significantly better than wholemeal pan breads. However, the wholemeal wheat bread could be improved by adding oxidants [KBrO3 + ascorbic acid] or the commercial improver [Energy 100]. A noticeable decrease occurred in staling rate in whole meal balady or pan breads as compared with the wheat flour breads

Heat resistance of bacillus coagulants spores isolated from tomato juice

Seven species of Bacillus have been isolated from fresh juice of tomato [Ace cultivar]. B.licheniformis was the most prevalent followed by B.cereus, B.subtilis and B.coagulans, then B.polymyxa, B.pumilus and B.megaterium were found in an equal representation. Heat resistance of spores of B.coagulans was investigated in phosphate buffer, serum, serum + 1, 2 or 3% NaCl at 212, 221, 230 and 250 F. Then the heat resistance parameters as D- value, Z- value and food phosphate factor were measured. The use of different suspending media indicated that low pH in the serum decreased heat resistance of spores. Moreover, the combined effect of the acidic medium with different salt concentrations increased spores sensitivity to head as shown by D- and Z- values when compared with those of phosphate buffer treatments

Evaluation and utilization of turtle meat I- physical and chemical properties of turtle meat

Three animals of each of logger head turtle of Alexandria waters [Caretta ceretta] and green turtle of Suez waters [Chelonia mydas] were obtained, slaughtered and evaluated. Organoleptic properties of turtle meat were improved by soaking in I% NaCl plus 0.025% NaNO[2] solution for 2 days at 2-4°C, Moreover, soaked green turtle meat was fried in a vegetable oil at 150°C for 10min. and evaluated. Both turtle meats were found to be of high quality while green turtle had higher levels of amino acids, minerals and vitamins