Production of balady and pan breads from wholemeal wheat

ABSTRACT

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