الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
SU1JMA RYA un CON GLU31 ON S
The problem at hand was carried out to study the
possibility of partial supplementation of wheat flour
(72 % extraction rate with sesame flour in biscuit
making. Levels of 25 , 50 ,.75 and 100 % of liqtlid sweet
whey resulted from processing cheese used for replacing
water required for mixing wheat flour dough. The dough
of biscuit which supplement with sesame flour make with
whey oneae and without whey other.
fhe obtained results could be summarized in the
Qain following Points:
_ The chemical constituents of the seleoted raw
r:mterials indicated that the wh eat flour contained the
highest value of total carbohydrate and the lowest value
of fibre. HONever, sesame flour revealed the highest
of fat, protein, ash and fibre and the lowest value of
total carbohydrate than wheat flour. Liquid swe’etwhey was
characterized by higher level of moisture and the charbohydrate
presence in lactose form ”;,rhiliet did not contain
fibre and contained lowest value of fat, protein, ash,
carbohydrate and calorific value.
The addition of liquid sweet whey to wheat flour
caused a slightly increased in absorption, peak time ,
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departure time, dough ’....,eakeninagnd tolerance index while
increment of why improved arrival time and dought stability
which the sddition of 100 % whey to wheat flour showed
the best effect on the biscuit dought.
_ Fortification of wheat flour with sesame flour
caused a marked increase in water absorption, arrival time,
peak time and departure time compared to the control
while dough stability decreased with increase of sesame
flour level till 10 % fortification of sesame flour and
up this level, dou;h stability increased gradually with
increase of sesaIfleflour level. Dough stability and
dOU6h weakenin6 improved as the percentage of sesame
flour in the blends increased exception of 20 % and 25 %
sesame flour were diminshed, while tolerance inJex was
not significantly changed upon the addition of sesame flour.
_ Dough stability and dough weakening were improved
upon adding sesame flour with whey compared to adding
sesame flour only and control- However, absorption,
arrival time and peak time were not markedly changed
compared to the biBcuits with sesame flour only while
tolerance index increased when using sesame flour with
whey compared to biscuits with sesame only and control.
_ All baking quality properties improved as the
percentage of TIhey in the biscuits increased wtdch 100 %
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addition of whey showed the best baking quality properties.
Biscuits with whey appeared improve in weight,
volume, specific volume, diameter, thickness and spread
ratio.
_ Biscuits with sesame flour cleared the addition of
sesame flour to produce biscuit CBused a w~rked decreased
in weight, volume, specific volume, diameter and spread
ratio of biscuit with increase of sesame flour while
thickness wa s not mark,edly changed up on the addition of
sesame flour.
_ When using whey to knead biscuits with sesame
flour, weight, volume, specific vol~~e, diameter, thickness,
and spread ratio improved compared to the biscuits
~ith sesame flour only which the reduction percentage in
specific volume was 6.77 % and the reduction percentage
in spread ratio was ).10 % in the biscuits with 15 %
sesame flour kneaded with whey while the reduction percentage
in specific vol~~e reached to 8.11 % and the reduction
percentage in spread ratio reached to ).10 % in the
biscuits with 15 % sesame flour only.
_ Organoleptic properties ot biscuits with whey
cleared that add!tioll of whey improved all the organoleptio
properties whioh the average of total score ino~eased
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with increase of whey level. It can easily be seen that
the best improving effect was 100 % level of whey since
total score was 62.7 compared to the 59.8 of control.
- Organoleptic properties decreased by using sesame
flour to produce the biscuit. The addition of increment
of sesame flour caused low decrease in the average of
total score until 15 % supplementation of sesame flour
and up 15 % level of sesame flour caused high decrease
in the average of total score which the average of total
score was 47.5 in biscuits with 15 % sesame flour and the
average of total score was 59.8 in the control while the
average of total score reached to 24.8 in the biscuit
with 25 % sesame flour.
- Organoleptic properties improved when using whey
in produce the biscuit with sesame flour compared to the
biscuit with sesame flour only since the average ot total
score was 47.5 in biscuits with 15 % sesame flour only and
improved to 49.25 when adding whey to the mixture.
- Addition of increasing amount of whey to wheat
flour cause a slightly improved in biscuit fat, prote~.
ash, fibre and calorific values while it caused lowered .
biscuit carbohydrate.
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- Addition of increasing amount of sesame flour to
wheat flour caused a high improved in the biscuit fat,
protein, ash, fibre and calorific values while it caused
a highe decreased in biscuit carbohydrate.
- The chemical composition of biscuits improved by
using whey in produce biscuits with sesame flour.” The
biscuits manufactured from wheat + sesame flours with whey
showed a slightly improved compared to the biscuit with
seSame flour only. Fat, protein, ash, fibre and calorific
values of biscuits manufactured from wheat + sesame
flours with whey improved compared to the control and
biscuits with sesame flour only, while the total carbohydrate
content decreased in biscuits manufactured from
wheat + sesame flours compared to the control and the
biscuits with sesame flour.
- The identified amino acids of biscuit samples
showed biscuit samples manufactured from 85% wheat +
15 % sesame flour with 100 % whey was characterized by
higher values of essential amino acids and total amino
acids. Same findL~gs were noticed for the biscuit samples
made from wheat flour with 100 % whey only compared to the
control which the essential amino acids in the control
showed lowest content than other samples.