In this study using wheat flour (82% extraction) and corn flour (97%
extraction) to produce balady bread with some additives such as, defatted
soybean flour, whey powder, skim milk powder, calcium diphosphate and
calcium chloride. The defatted soybean flour was characterized by the
highest content of crude protein (51.46%), while whey powder had the
highest content of ash (8.41%), also, the value of potassium and sodium in
whey powder was 2210 and 811 mg/100 g, respectively. The defatted
soybean flour contained higher contents of manganese, iron, cupper and
zinc. The addition of corn flour increased ether extract and ash contents for
the mixture (80% wheat flour + 20% corn flour), also, it had higher content
of all minerals except manganese and cupper compared with wheat flour
only. Water absorption decreased in most treatments except T6 (80 g wheat
flour + 20 g corn flour + 0.3 g calcium diphosphate + 0.3 g calcium
chloride + 5 g defatted soybean flour + 2 g whey powder + 2 g skim milk
powder). Stability dough produced from 80% wheat flour + 20% corn flour
was 4 min. While it decreased in treatments prepared with the addition of
calcium chloride. Concerning the resistance of dough extension, treatments
which contained defatted soybean flour was higher than the other
treatments. The addition of 20% corn flour to wheat flour affected quality
parameters.
The improvers increased the percentage of protein for all samples of
produced balady bread. The data revealed that a decrease in alkaline water
retention capacity (AWRC) took place with the addition of corn flour and
other additives. The different additives improved water retention and
retarded stability of bread. |
