Effect of bread making process on heavy metals content of Egyptian breads

A total of 105 samples of flour, dough and bread from 35 bakery units were selected from various areas of Cairo The contents of lead [Pb], cadmium [Cd], cupper [Cu] and iron [Fe] were determined using atomic absorption spectrophotometer. Effect of breadmaking process was evaluated regarding heavy metals content. Results showed that slight increase of heavy metals content in flour compared to [Codex], i.e., Pb ranged between 0.177 - 2.98mg/kg m. Balady bread and ranged between 0.480 - 2.860mg/kg in Fino bread [0.5 mg/kg] while Cd ranged between 0.093 - 0.197 mg/kg in Balady bread and ranged between 0.071-0.176mg/kg in Fino bread [0.1 mg/kg]. Heavy metals increased as flour extraction increased .Also heavy metals content affected by breadmaking process. Breads had higher content of heavy metals than its dough or flour. Balady bread had higher content of determined heavy metals than Fino bread

High dietary fiber pasta: processing and evaluation

Orange, carrot and potato fibers were used as dietary fiber sources for producing high fiber pasta. Semolina was replaced using the fiber sources at three levels, i.e. 10, 15 and 20%. Gum arabic was also added at ratio of 1% as soluble dietary fiber and texture modifier. Pasta made of 100% semolina was prepared for comparison. Chemical composition, dough rheological properties, colour attributes, cooking quality, sensory properties and microstructure of pasta were studied. A remarkable improvement in total dietary fiber was achieved. High-fiber pasta contained about 3 or 4 folds dietary fiber as compared with control pasta. Farinograph parameters were affected by the fiber incorporation. Water absorption, dough development time and dough weakening increased, while dough stability decreased for all samples compared to control. Addition of fiber sources increased the weight and volume of cooked pasta, but cooking loss was significantly higher than that of the control. The sensory evaluation indicated that high fiber pasta with acceptable quality could be prepared from semolina replaced with orange fiber and carrot fiber up to 15% and potato peels up to 10%. Scanning electron microscopy [SEM] of produced pasta revealed remarkable differences in control and treated samples and supported the obtained results

Effect of extrusion variables on physical, structure and sensory properties of wheat germ-corn grits extrudates

Yellow corn grits were replaced using 15% defatted wheat germ [DWG] and extruded with a single-screw extruder. The variables studied were moisture content of raw material [14, 18 and 22%], extrusion temperature [140, 160 and 180°C] and extruder screw speed [180, 210 and 240 rpm]. Functional properties, scanning electron microscopy [SEM] and sensory attributes of the products were evaluated. Extrudate made of 100% corn grits was also prepared for comparison. Extruded blends had lower expansion, Water absorption index, water solubility index and breaking strength, higher bulk density than extruded corn. Moisture content, temperature and screw speed had significant effects on sensory properties of extrudates. Moisture content of 14%, extrusion temperature 160°C and screw speed of 240 rpm were the best extrusion conditions for yellow corn grits or corn grits containing 15% DWG. Scanning electron microscopy showed that extrusion variables had pronounced influence on microstructure and size of air cells of extrudates. The photomicrographs supported some of the previous findings

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