Effect of wheat variety, flour extraction rate, and water absorption on bread staling

Egyptian Baladi bread "flat with two layer's" was prepared from wheat flour extractions 72%, 75.75%, 79.5%, 83.25% and 87%. The used flour was obtained from the wheat varieties "Stephanson, More and Wanser" representing soft, medium and hard varieties respectively. 5 different levels of water were used for forming the dough from each flour extraction under investigation. The produced bread was stored in polyethylene bags at room temperature for 24 hrs. The stored bread was subjected to Panal score, amylose content, alkali water retention capacity, viscosity and run length. The tests were carried out at intervals of 1, 6, 12, 18 and 24 hrs. The statistical analysis of the obtained results showed highly significant differences for variety, flour extraction rate, water absorption and staling time among all the characters studied, except wheat variety on run length. The correlation coefficients between the the characters studied showed highly positive correlation, while run length test showed highly negative correlation

Nutritive value of biscuits supplemented with fish protein flour

Biscuits were supplemented with fish protein flour [FPF] at 5 levels, 4%, 5%, 6%, 7% and 8%. Rheological properties of blends were determined by means of farinograph and extensograph. Organoleptic evaluation of produced biscuits was determined using the scoring methods. Essential amino acids composition was measured in the acceptable biscuits. The obtained results showed that the higher level of FPF can be used was 6% concerning consumer acceptability. FPF supplied the biscuit with the most essential amino acids