الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
The majority of Egyptian population depends on bread as
a main source of daily calorie requirement 70% and protein
supplies.
The blended samples under the study were hard wheat flour 72% extraction, soft wheat flour 72% extraction, lecithin, glutathione and their mixtures. The obtained results could be
summarized as follows: Part 1:
1- The chemical composition of hard wheat flour: The hard wheat flour (72% extraction) used for pan bread
preparation contained 11.90% protein, 32.96% and 10.80% wet and dry gluten, respectively. Falling number was 358 sec. 2- Effect of addition lecithin, glutathione and their mixtures
to hard or soft wheat flour on rheological properties of
dough: Farinograph parameters: Addition of lecithin, glutathione
and its mixtures increased the water absorption of hard wheat flour dough. Addition of lecithin to hard wheat flour
increased the dough stability. The glutathione and its mixtures with lecithin the decreased dough stability and increasing the degree of weakening.
Extensograph parameters: Addition of lecithin, glutathione and their mixtures to hard wheat flour increased the dough extensibility (E). Addition of lecithin increased the
resistance to extension (R) of dough. Addition of lecithin,glutathione and its mixtures to hard wheat flour increased the Energy values of dough. Addition of lecithin to soft wheat flour increased the extensibility (E) of dough. Addition of glutathione decreased it. Resistance to extension (R) decreased in all levels of lecithin and glutathione. Effect of addition lecithin, glutathione and their mixtures
to hard wheat flour on physical properties of pan bread: Addition of lecithin increased volume and specific volume of dough, while glutathione decreased it. Effect of addition lecithin, glutathione and their mixtures
on sensory evaluation of produced pan bread: Addition of lecithin by 1.0%, glutathione by 0.005% or its
mixtures by 0.5% and 0.005%, respectively, improved the
sensory evaluation of pan bread.
5- Effect of addition lecithin, glutathione and their mixtures
to hard wheat flour on chemical composition of produced
pan bread: Addition of lecithin, glutathione and its mixtures increased
the moisture content of produced pan bread and decreased the
total carbohydrates of it.
6- Effect of addition lecithin or lecithin and glutathione mixtures on alkaline water retention capacity (AWRC %) of stored pan bread at 25±2C for 36 hr: Addition of lecithin and its mixtures with glutathione increased the AWRC% and improved the staling rate than
control sample.