Fortification Of Some Baking Products With Protein Concentrates:

Abd-alla Saied-imam Hussein

The research at hand was carried out to study possibility offortifying some kinds of bread with wheat gluten, com gluten casein atthe levels 2,4 and 6% on one hand, and defatted soy at the levels 5,10and 15% on the other. The results can be summeredup as follows.1) Chemical composition of wheat flour, corn flour corn gluten,wheat gluten, casein and defatted soy fluor. The chemical analysis showed that wheat flour (72% extraction)contained 11.1% moisture, 11.4%protein, 0.78% fat, 0.7% fibre, 0.55ash and 75.47 carbohydrates wheat flour 82% extraction contemned11.7% masiture, 12.6% protein 1.3% fat, 1.1% fibre, 0.92% ash, and72.38 carbohydrates, com flour contained’ 10.9% moisture , 8.9%protein , 3.5% fat, 2.9% fibre, 1.5% ash and 72.3% carbohydrates.Com gluten contained 10.2% moisture, 60% protein, 4% fat, 6.1 fibre,5.2% ash and 14.5% carbohydrates. Wheat gluten contained 9.5%moisture, 74% protein 1.9% fat, 0.3% fibre ,0.6% ash and 13.7%carbohydrates casein contained 10%moisture, 85% protein, 0.5% fat,0% fibre, 3.5% ash and 1% carbohydrates. Defatted soy flourcontained 10.3% moisture, 42% protein, 3.5% fat, 6.5% fibre, 3.95%ash and 33.75 carbohydrates.2) Determination of amino acid content of wheat gluten ,corngluten casein and defatted soy flour... Amalysis of amino acids in wheat gluten, com gluten,casein and defeated soy tlour showed that these sources contained bothessential and non - essential amino acids. They also showed an increaseof lysine content in casein and defatted soy flour where as methionineand casein decreased in defatted soy flour.3) Rheological properties:3-1 Farinogarph test.Wheat flour , wheat gluten, com gluten, casein and defatted soyflour. The results showed that wheat flour (72% extraction) absorbedless water than wheat flour (82% extraction) and wheat flour ( 82%extraction mixed with com flour ). In the there cases water absorptionwas higher than control for the following reasons :a) the increase in protein content on adding the supplementingsubstances that are rich in protein which, in turn, helps in increasingthe absorption of water.b) Increasing fibre led to more water absorption on adding com flourdefatted soy flour.c) Defatted soy flour contained numerous polar side chains along withtheir peptide backbone thus making protein hyDROPhilic consequentlythe protein absorbed water and often retain water in final foodproducts there by keeping these products fresh for longer time.Mixing time and dough development time lasted longer in wheatflour (82%) extraction and mixed flour 82% extraction) then wheatflour (72% extraction) the there kinds of flour were supplementedwith wheat gluten, com gluten, casein and defatted soy flour. Doughstability decreased in wheat flour ( 82% extraction) and mixed flourcompared with 72%. the decrease is due to the fact that glutenquality in wheat flour 72% extraction is higher than of wheat flour82%. However , dough stability decreased at all addition levels inboth wheat flour (82% extraction) and wheat flour ( 82% extraction)mixed with com flour as compared with wheat flour 72% extraction.Dough weakening increased at the addition of defatted soy flour ,com gluten and casein while it decreased in all cases at the additionof wheat gluten.3-2 Extensograpb test.the results indicated that extensibility and resistance to extension inwheat flour 82% extraction and wheat flour 82% extraction mixed with·20% com gluten decreased compared with wheat flour 72%extraction. The addition of wheat gluten increased both theextensibility, resistance to extension and energy in all cases. On theother hand the effect of com gluten, casein and defatted soy flour onextensibility and resistance to extension were not the same in all cases. However the results showed that these additions led to decrease inenergy at all addition levels.4- Organolyptic evaluation.·4-1 Organolyptic evaluation of pan bread.At the addition of wheat gluten, casein and defatted soy flour topan bread, the results were as follows :The best technological addition was that of wheat gluten at level4% . At the second rank, came casein. On the contrary the addition ofcom gluten and defatted soy flour affected negatively the organolypticproperties of pan bread produced.4-2 Organolyptic evalvation of balady bread.On adding wheat gluten , com gluten , casein and defatted soyflour, the results showed that the best addition was that of wheat glutenat level 2% though 4% is a bit technologically better. However, 2% ispreferred from an economic point of view. Casein at level 2% camesecond . On the other hand, defatted soy flour can only be used at level5% since it doesn’t affect bread properties. on the contrary, theaddition of com gluten at any level affected negatively balady breadproperties.4-3 Organolyptic evaluation of balady bread (wheat flour 82%extraction mixed with 20% corn flour).On .adding wheat gluten, com gluten, casein and defatted soy flourto balady bread ( wheat flour 82% extraction mixed with com flour20%) the results were as follows:The best result was the addition of wheat gluten at level 6%. Theother addition negatively affected the organolyptic properties ofbaladybread mentioned above.5) Chemical compastion.5-1 Chemical composition of pan bread.The results manifested that the content of protein, crude fat, crudefibre and ash increased as a result of adding wheat gluten com gluten,casein and defatted soy flour.5-2 The results showed that the protein content increased to 13.37,14.85 and 16.33% on adding wheat gluten at levels 2,4 and 6%respectively as compared with control 11.89% the addition of comgluten increased protein content to 13.09, 14.29 and 15.94% at thelevels 2,4 and 6% compared with control 11.89% casein recorded13.59 , 15.29 and 16.99% compared with control 11.89%. Alsodefatted soy flour increased to 13.99,16.99 and 18.19 comparedwith control 11.89% .5-3 Chemical compastion of balady bread.The result showed that the content of protein, crud fat, crud fibreand ash increased as result of adding wheat gluten, com gluten, caseinand defatted soy flour protein content increased to 14.54 , 16.05 and17.53% an adding wheat gluten at level 2,4 and 6% respectivelycompared with control 13.09. The addition of com gluten increasedprotein content to 14.29, 15.49 and 16.69% at the level 2,4 and 6%compared with control 13.085% casein addition recorded 14.79 ,16.49 and 18.19% compared addition recorded to 15.19,17.29 and19.39 compared with control 13.085%5.4 Chemical composition of balady bread ( wheat flour 82% +20% corn flour. I).The results indicated that the content of protein, crud fat crudefibre and ash increased as result of adding wheat gluten, com gluten,casein and defatted soy flour protein increased to 13.68,15.16 and16.64% an adding wheat gluten at level 2, 4 and 6% respectivelycompared with control 12.2. The addition of com gluten increasedprotein content to 13.4 ,14.6 and 15.8% compared with control 12.2%,casem addition recorded 13.9 , 15.6 and 17.3% compared with control12.2% . Also defatted soy flour addition recorded 14.3 ,16.4 and18.5% compared with control 12.2%. Amino acid content of pan bread, balady bread and balady bread ( wheat flour 82% extraction mixedwith com flour 20%).6- The results showed that ammo acid content increased on addingwheat gluten, com gluten, casein and defatted flour. lysine recordedthe highest increase at the addition casein and defatted soy flour.Chemical score.The results showed that lysine was the first limiting amino acid inpan bread , balady bread, and balady bread ( wheat flour 82%extraction mixed with com flour 20% ) It was also the first limiting acidin control ofthe three kinds of bread.Biological value.Balady bread was fortified with plant and animal sources rich withprotein. These sources are :1- Com gluten2- Wheat gluten3- Defatted soy flour4- Casein60% protein74% protein42% protein85% proteinBalady bread was supplemented with these sources:On at a time at levels 2, 4 and 6%. Defatted soy flour was used atlevels 5, 10, 15% .One hundred thirty five weanling male albino rate (Spragve)Dowley strain), 4 weeks old, weighied 35-45 gm , were divided into14 groups each oflO rats except group zero contains 5 rats.The rats were placed individually in special metabolic cages, afterthe adaptation period , the rats were fed on the experimental diets asfollows:Group (0) Fed on non protein diet. (starch)Group (IA) Fed on wheat flour 82% extraction fortified with 2% wheatgluten.Group (lb) Fed on wheat flour 82% extraction fortified with 4% wheatgluten.Group (I C) Fed on wheat flour 82% extraction fortified with 6% wheatgluten.Group (2A) Fed on wheat flour 82% extraction fortified with 2% Corngluten.Group (2B) Fed on wheat flour 82% extraction fortified with 4% Corngluten.Group (2C) Fed on wheat flour 82% extraction fortified with 6% Corngluten.Group (3A) Fed on wheat flour 82% extraction fortified with 2%Casein .Group (3B) Fed on wheat flour 82% extraction fortified with 4%Casein .Group (3C) Fed on wheat flour 82% extraction fortified with 6%Casein .Group (4A) Fed on wheat flour 82% extraction fortified with 5%defatted soy flour .Group (4B) Fed on wheat flour 82% extraction fortified with 10%defatted soy flour .Group (4C) Fed on wheat flour 82% extraction fortified with 15%defatted soy flour .Group Control Fed on wheat flour 82% extraction (Control) .The animals were leaved for 10 days . Water and food weresupplied ad libitum . At the end of experiment feces and urine werecollcted. the urine and faces nitrogen were determined by microKjeldahl method and five rats from each group were kill under etheranesthesia and dried in an air oven at 70°c thenground to a fine powderafter defatting and kept in plastic container at (-20 )until analyzed fornitrogen detrmination by micro Kjeldahl.The other rats in each group were continued 4 weeks , food intakewas weighted every second day and the rats were weighted twiceweekly.At the end of experiment period , protein efficiency ratio, andfood efficiency ratio were estimated .The results showed that the best nutritional supplementation wasthat of casein, followed by defatted soy flour, then wheat gluten andfinally corn gluten as compared with control.