الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
Manyvarious types a f bread are spread and consumedin
Egypt. Someof these bread types are knownand still consumed
from past time. These breads provide as muchas 90 %
of the daily caloric and protein needs for a major segment
Gf the population. They also prGvide a substantial amount
of va.rious micronutrients in the df.e t , including Lron,
This investigation on the different types of bread and
their flour as well as their flours and grains. Col.lected
from different villages that cover most of Egypt is a trial
to evaluate the nutritional values of these bread types and
to test rheological properties of different ingredients used
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for bread makin.gand their effect OIL dough physical and
baking properties.
The ingredients .as well as t echnd.queused for bread
types are quite different from one place to another. Loaves
differed in appearance, size, shape. colour, texture, thickness”
diameter and flavour.
Breads produced and consumedunder different types all
over Egypt are Shamsy, Battaw, Battati, Dalli, Menattat, SUb,
Fallahi, Merahrah, White bread, (Shamy) Feno and Baladi bread.
Moreover, Baladi. bread is supplied to the market into three
types:
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a) Tary bread: After baking the loaves for 1-2 minutes at
500°C, they can be sold as such under the name of tary
bread which means soft bread.
b) Meladden or mefakka bread: This type of bread ~ produced
by rebating the tary bread for 2 min. at a temperature of
180-200oC.
c) Mohammas bread: This types of bread is produced by baking
the tary bread for a second time for 7 min at a temperature
of 180-200oC or baking the meladden bread for third time
for 5 min. at the same temperature.
Acco rdin.g to the IlU t ritional pro pl ems whi ch face mo st
of peop’Le depend on the bread as a main sources to obtain
their nutrients needed, the collected samples were analysed
for moisture. crude protein, crude fat, crude fiber, ash and
different minerals contents. The results are summarized in
the following points:
1- bread loaves contained fenugreek flour are rich source for
protein,. fat and ash compared to wheat bread.
2- battaw bread differed widely ill. its nutritional values
accordi.ng to the »lace.
3- sbaws,y bread also showeda responsibi.1ity in its nutrients
to pl.ace accordi..ng to the iagredi..ents use d.
4- the tested saaples of fell.ahi bread showed a little differeace
ill their chencal coaposition.
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5-. balad,i bread surpassed feno bread in its cne[llical.-. composit-
Lou, Balad;i.bread is rich in. its fiber cont.ent ,
The results obtained for minerals are summarizedin the
following.:
1- sbamsy bread, baladi and sinn breads are a go.odsource ro.r
mast 0 r minerals.
2- battaw: bread is characterized by its higher contents
for P, K, a~d Na.
3- Iti.neral cOD;ten.tsdiffered widely according to bread
types a~d in.gredients used.
The tested ingredients included in different bread
fopmulas were observed to affect the rheological properties
of doughas follows:
1- i.D.carporation. of maize nour with. wheat flour decreased
water absorption.
2- addition. of fen.ugreek..nour showedlittle ~ffect.
3- develoEDlenttime increased wi. th adding either maize or
barleJ” or sorghum nours.
4- dough.stability decreased :iD. the presence of other cereal
nour rather than. wheat nour.
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5-- t.he gLuteo. n.et work was weakened when other cereal flours
were blen.ded with wheat flour.
6.- data obtain.ed by exteo.sograpA i.D. terms of resistance to
extellsioa and extensi bili ty values~ showed that addi.tiOIl
of other cereal flours produced dry an.d tough doughs \Ili. th
little elasticity and nash break ua.de r exten.sion..
According to the nutri.ti.ona~ proplems which face most
of peop~e co~ected bread sam:Qleswere analysed for their
moisture. :Qrotein. ash. fiber” fat and different min.erals
con.ten.ts.
The results are summari.zedin the -following pouts:
1- addition. of fenugreek to the bread formula resulted Ln
producing a bread with higher protein,.- ash and fat contents
compared to tba t contai.As. wheat nour only.
2- the d:ltfereat bread tne- differed w:idel.J i.n. their
dUNUcal coal!Osi..ti.oa ac:cord1a& to used ingredients.
}_ -.oreower the bread lliae~& coa1!Osi.:tion de1!8ILdson
1JLgredi.eat used..
Besi.des lmowa bread types, tri.tical.e nour was tested
cheDdcal1.yand rheo1ogi.callJ’ which indi.cated its 51Utability
for baladi bread produc:ti..oa.
Theresults showed that triticale nour contained 12-18 %
protel.ll. 2.05 % ash. 2•.60 , rat and 0•.86 % fiber.
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Blends of wheat and triticale f1.ours were superior in
chemicaL composition” wet an.d dry gl.uten.and mi..nerals.
Farinograph. test for tritica1.e-whea t flour blends
showedthat triti.cal flour had a high water absorptioc. mix:i.n&
time” exteILsibiJ.it~ lower dough.stab:il.ity and. dough resistance
to extelll.sion... However.,addi tioD. 0 f triticale n.our to wheat.
rrcur resulted i.J:J. deterioration of its physical. properties.
The baladi bread made from tritical.e flour alone or
wheat with. triticale blends was accepted by panalists and
gimi.l.ar to the wheat nour bread •.