الفهرس 
Chemical composition of wheat flour and its blends
Organoleptic evaluation of breadOnly 14 pages are availabe for public view
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Abstract
This study was carried out to investigate the effect of adding corn meal, barley meal, sunflower oil, palm oil and Gum Arabic as partial substitute wheat flour (82% extraction) at different levels on the chemical and physical properties, staling rate of Balady bread formulas and effect of addition on shelf life of the chosen Balady bread formulas packed in poly-ethylene bags stored at room temperature for (5) days and stored at temperature fridge (5oC), for (12) were also studied. The obtained results could be summarized as the following: Chemical composition: 1. Chemical composition of wheat flour (82% extraction), indicated that protein content was 10.65%, crude fat was 1.26%, ash was 1.114%, fiber was 1.16%, total carbohydrates was 85.816%, β-glucan was 0.18% and energy content was 397.204 kcal. Also, the results showed that protein contents of corn meal and barley meal were 9.215% and 10.29%, respectively, while fat contents were 3.86% and 2.66%, respectively,. On the other hand, crude fiber were 1.80% and 2.44%, respectively, ash contents were 1.126% and 1.281%, respectively, total carbohydrates contents were 83.999% and 83.329%, respectively, and energy content were 407.416 kcal and 398.296 kcal, respectively. Also, the results showed that β-glucan content of barley floru was 6.20% 2. Corn meal is a rich source of calcium, phosphorus and zinc. 3. Barley meal is a rich source of crude fiber, and β-glucan.