الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The present investigation included the study of the
effeat of adding fruits and vegetables by-products such
as apple, pear, tomato and carrot produced from processing
industry to bakery products ••The .pomaces of these foods
could be considered a new source of dietary fiber that
avoids the unfavorable high phytate content found in wheat
bran. Also, ~he use of these pomaces might significantly
reduce waste pollution from commercial processing industry •
Another purpose was to study the effect of adding some staling
improvers such as pectin, GMS and two commercial improvers
(Advitacel 1614 & YX2/T which are; the mixture of some surfactant)
to bakery products •
To achieve these goals, first, dried by-products of apple,
pear, tomato and carrot were chemicaly analysed and dietary
fiber contents as a total and as a components of dietary
fiber were determined. The effect of these by-products on the
rheological properties of doughs made from American wheat
flour as a hard and Frensh flour as a soft were investigated •
Also the effect of staling improvers on rheological properties
of both dough were investigated •
Secondly, effect of ~sing different levels of by-products
on producing low - calorie shamy bread and cake -batter ••
The chemical, physical, sensory and caloric values of the
resultant bakery products were determined.
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Thirdly. effect of using different levels of staling
improvers on producing shamy bread and cake. The chemical,
physical properties and acceptability of the resultant shamy
bread and cake were determined •
The obtained results could be summarized as follows :
part. I • Chemical analysis and properties of flours and
additives used in producing shamy bread and cake.
(1) The chemical composition of wheat flour indicated
that the crude protein. ether extract. reducing
sugars. hemicellulose. cellulose of American
wheat flour were higher than that of Frensh wheat
flour. While the moisture, crude fiber. ash,
starch, water soluble pectin. dietary fiber and
total carbohydrats of American flour were leBs
than that of Frensh one •
(2) Chemical analysis of dried powder by-products
revealed that all dried by-products used contained a
higher content of crude fiber and dietary fiber. Furthermore.
they possesed higher content of cellulose.
(3) Pectin which is used in improving shamy bread
and cake. showed high water soluble pectin
content which was the major constituents of
dietary fiber in pectin •
(4) The division of water-insoluble hemicellulose
and cellulose fractions into its minor constituents
showed high pentosescontent in pear, apple,
tomato and carrot powders by-products. but low
content of hexoses and uronic acids respectively.
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(5) Dough properties on Parinograph apparatus revealed
that the American wheat flour is more stronger
than the Frensh one. The addition of by-products
(apple, pear, tomato and carrot) increased water
absorption, mixing time, DROP off, weaking of
dough, while decreased stability.
(6) The addition of pectin gradually increased water
absorption in beth doughs” whi1e_ the addition of
GillS,AdTi tace1 1614 and ~/T indicated no significant
differences in water absorption
between the increased levels. The dough
stability did not inf1eunce by the addition
of GillSto American flour, but it decreased
at 5 ~& level in case of adding AdTitacel-
1614 and ~/T •
(7) Extensograph properties showed that the addition
of fibers to both dOUgh decreased extensib1it1
(E), while increased resistance to extension(R)
and proportion number(R/E) with increasing the
added levels •
(8) Extensograph properties showed that the addition
of pectin and GMS increased (E) and (R) to at
2 ”/••pectin , 0.7 ”/.GMS in both dough •
part.n. Effect of adding additives on chemical, physical,
and sensory properties of the resultant sham;, bread.
(9) Moisture, ash, crude fibers generly increased with
increasing the addition levels of dried powder of
by-products( apple, pear, tomato and carrot) in loaves
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of shamy bread. While crude protein, ether
extract, total carbohydrates and energy calories
decreased with increasing the added levels.
(~O) Effects of increased conce~tration of pectin and
v.x2/T~n chemical’composition of shamy bread
appeared that there were no significant differences
in shamy bread analysis except sugars which increa-.
sed with increasing the levels.
(11) Weight increased, while volume and specific volume
generly decreased by increasing percentage level
of dried powder by-products and pectin. Whereas
the addition of GMS and VX2/T increased volume and
specific volume till its concentration rea shed 0.5 OF
and J ”/0 VX2/T •
(12) In general, adding additives in shamy bread
resulted in a decrease in the scores of over
all acceptability of the resultant shamy bread.
The decrement in scores were insignificant when
dried by-products were used in a ratios of 7 % and
10 / exept in case of bread baked with dried tomato
waste~ the insignificant ratios were at 5. 7. 10·/.
When pectin added, the decrement in scores were
insignificant at ratio J./ •• Whereas instgnificant
when the ratio reached 0.7·/. ; 5·/. in
case of _ adding GIlS and ~/T,respectivelY •
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(13) Adding fibers till 5·/. enb8.Dced increment in
swelling power of the result8.Dt shamy bread.
On the other hand, swelling power decreased
during storage • While soluble starch decreased
with increasing dried powder by-products levels,
but these decre~ent was lower in bread containing
dried powder by-products compairing to control •
(14) SWelling power of shamy bread baked with pectin
increased till the ratio reached 2·/. , while in
the bread baked with GMS, swelling power increased
till 0.5·/. , whereas increased till 2·/. in the
case of bread containing VI2/T •
Part. III. Effect of adding add! tives on chemical, physical
and sensory properties of cake •
(15) Cake had higher contents of moisture, crude fiber
and dietary fiber with increasing the ratios of
fibers, while crude protein, ether extract, starch
and energy calories were decreased with increasing
the ratios of dried powder by-products •
(16) Effects of increased concentration of fibers;
pectin on baking characteristics of cake - batter
appeared that volume and specific volume decreased
gradually, while weight increased •
(17) Other physical chracteristic of cake as symmetry,
uniformity and shrinkage also influenced by increasing
the dried powder by-products levels and
the levels of pectin, symmetry decreased, wnile
shrinkage increased with increasing the ratios.
(18) Volume and specific volume of cake baked with
GMS till 0.5’/. increased, also cakes baked
with Advitacel 1614 till 2’/. increased in
volume and specific volume. No significant
differences in uniformity and symmetry of cakes
baked with GMS and Advitacel 1614 •
(21)Adding fibers till 5’/. to cake formula enhanced
softness of resltant cake. While the softness
of cake baked with pectin, GMS , Advitacel 1614
till the ratios reached 2’/. pectin, 0.5’/. GMS
and 3’/. Advitacel 1614 •
(19’ Adding dried by-products in cake resul1:ed in a ,
decrease in the scores of over all acceptability
of the resultant cake. The decrement in scores
was insignificant when all types of by-products,~
used ina ratios 7 , 10’/. in cake formula •