Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality
Влияние добавления ячменной и/или кукурузной муки к пшеничной муке на качество баладского хлеба
2013-03-08
SCID: 54.1/r76k99zq
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Balady bread qualityBarley flourCorn flourNutritional compositionWheat flour supplementation
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Abstract (AI)
As a result of wheat milling, several important nutrients decrease, while the palatability is increased Therefore, the nutritive value of bread could be increased if wheat bran is incorporated into bread formula fat (2.53--2.55%), crude fiber (3.62-3.93%), ash (2.63-2.98%), carbohydrate (78.91-78.98%), and individual elements expressed in mg/100 g, i.e. Mn (3.5-4.1), Mg (167-1751), Zn (2.20--3.04), Cu(0.49-0.561), Ca (30-321), and P (310-3401).
Key Findings
1
Reported mineral contents per 100 g include manganese (3.5–4.1 mg), magnesium (167–1751 mg), zinc (2.20–3.04 mg), copper (0.49–0.561 mg), calcium (30–321 mg), and phosphorus (310–3401 mg).
2
Supplemented bread contains ash at 2.63–2.98% and carbohydrates at 78.91–78.98%.
3
Supplementing wheat flour with barley and/or corn flour is investigated as a means of improving the nutritional value of balady bread.
4
The abstract reports bread fat contents of 2.53–2.55% and crude fiber contents of 3.62–3.93%.
5
The study motivates supplementation because wheat milling reduces important nutrients, although it improves bread palatability.
Research Object
balady bread made from wheat flour supplemented with barley and/or corn flour and wheat bran
Research Subject
nutritional composition and mineral content of the bread
Publication Details
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2013-03-08
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