الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Malnutrition caused by protein deficiency is one of the most important problems in the developing world. In Egypt as developing country, because of the annual increasing of population by 2.2 million people, low income and expensive price of animal protein, therefore the most of people depend on the consumption of high amounts of bread in daily nutrition to cover the daily energy and protein requirements. This lead to increasing of imported wheat from foreign countries. Therefore, to reduce the imported wheat and to increase the quantity and quality of bread protein, this study was carried out to use some flour and protein isolates of some legumes (soybean, sweet lupine and fenugreek) which local cultivated as partial replacement of wheat for bread making. Wheat flour was substituted with 10, 20 and 30%, of each defatted soybean and sweet lupine flours; and with 5, 10 and 15% fenugreek flour, separately. The obtained results could be summarized as follows: A. Wheat-legume composite flours: • Chemical composition of wheat flour and wheat-legume composite flours - Wheat flour (extraction 72%) contained 11.76% protein, 82.53% starch, 0.38% reducing sugar, 2.52% non-reducing sugar, 1.42% fat, 0.59% crude fiber and 0.63% ash. - Wheat-legume composite flours had a high protein content varied from 12.29% for 95% wheat-5% fenugreek (WF-FF5) to 19.05% for 70% wheat-30% defatted soybean (WF-SF30) composite flours. - The crude fat of wheat-legume composite flours was ranged from 1.36% for 70% wheat-30% defatted soybean (WF-SF30) to 3.9% for 70% wheat-30% lupine (WF-LF30) composite flours. - The crude fiber content of wheat-legume composite flours was ranged between 1.04% for 95% wheat-5% fenugreek (WF-FF5) to 1.55% for 85% wheat-15% fenugreek (WF-FF15) composite flours. - The ash content was ranged from 0.84% for 95% wheat-5% fenugreek (WF-FF5) to 2.40% for 70% wheat-30% defatted soybean (WF-SF30) composite flours. - The results clearly indicated that the wheat-legume composite flours exhibited higher total phenolic compound contents and antioxidant activity than wheat flour. - Slight increases were observed in phytic acid in wheat-soybean and wheat-fenugreek composite flours while the phytic acid decreased in wheat-lupine flour blends when comparing with wheat flour as control. • Functional properties - It was found that wheat-legume composite flours blends were higher soluble protein than the wheat flour. - The results of water and oil holding capacity indicated that wheat-legume composite flours gave higher values than that observed for wheat flour. - Wheat-legume composite flours showed markedly higher foaming stability than of wheat flour. • Chemical composition of pan bread - The control of wheat bread contained 12.16% protein, 1.94% ash, 0.85% crude fiber, 4.60% fat, and 80.45% carbohydrate (on dry weight basis). - Protein content of the pan bread was increased as proportion of legume flours raised in blends. It ranged from 13.39% for bread made from 95% wheat-5% fenugreek (WF-FF5) to 19.56% for bread made from 70% wheat-30% defatted soybean (WF-SF30). - The ash content of bread baked from wheat-legume composite flours was varied from 2.17% for bread baking from 95% wheat-5% fenugreek (WF-FF5) to 3.87% for bread made from 70% wheat-30% defatted soybean (WF-SF30). - The crude fiber content of bread baked from wheat-legume composite flours was ranged from 1.2% for bread baking from 90%wheat-10% defatted soybean (WF-SF10) to 2.15% for bread made from 70% wheat-30% lupine (WF-LF30). - The results indicated that the bread baked from wheat-legume composite flours exhibited higher phenolics content and antioxidant activity than wheat bread as control. - Slight increases were observed in phytic acid in bread made from wheat-soybean or wheat-fenugreek composite flours while it decreased in bread made from wheat-lupine flour blends when compared with wheat flour as control. - The results obtained in this study indicated that minerals content (phosphorus, calcium, iron and zinc) was increased in pan bread with increment the substitution of wheat flour with legume flours. • Amino acids content of pan bread - The results obtained in this study indicated that the substitution of wheat flour with legumes flour increased the amino acids content for baked pan bread especially the essential amino acids except the methionine. Although, methionine and lysine were below FAO recommended values. While, the other essential amino acids were exceeded the values of FAO. - It was found that the protein efficiency ratio (PER) of pan bread baked from composite flours had relatively high (PER) values. It ranged between 2.12 for bread made from 90% wheat-10% defatted soybean (WF-SF10) to 2.45 for 70% wheat-30% lupine (WF-LF30). While, wheat bread as control had the lowest value (2.11). - It was found that the biological value (BV) increased in all bread baked from wheat-legume composite flours. - In vitro protein digestibility of pan bread baked form wheat-defatted soybean or wheat-sweet lupine composite flours were increased as legume flours increment in the formulation of bread. The highest in vitro protein digestibility (81.0%) was recorded for 70% wheat-30% lupine (WF-LF30) bread sample, while the lowest value of in vitro protein digestibility (74.22%) was recorded for wheat bread as control. • Physical characteristics of pan bread - The substitution of wheat flour with different levels of legume flours lead to the increase of loaf weight, while the specific loaf volume decreased with increasing addition of legume flours. - The best specific loaf volume was measured for wheat bread as control (3.61 ml/g) followed by 90% wheat flour-10% lupine (WF-LF10) pan bread (3.48 ml/g). • Organoleptic evaluation of pan bread - The organoleptic properties of breads from 90% wheat-10% defatted soybean , 90% wheat-10% sweet lupine or 95% wheat-5% fenugreek composite flours were good acceptable and had total score near to that bread from wheat as control. B. Wheat flour-legume protein isolates: • Chemical composition of wheat flour-legume protein isolates: Wheat flour was substituted with 5, 10 and 15%, of each soybean, lupine and fenugreek protein isolate, separately. - In wheat flour sample the protein content was 11.76%, whereas in the wheat flour-legumes protein isolate blends ranged from 16.10 to 22.01%. The highest protein content (22.01%) noticed for the flour blend of 85% wheat flour-15% soybean protein isolate (WF-SI15) and the lowest protein content (16.1%) was recorded for flour blend of 95% wheat flour-5% fenugreek protein isolate (WF-FI5). - The crude fat content of wheat flour was 1.42%, whereas in the wheat flour-legume protein isolates was ranged from 1.02% for 85% wheat flour-15% soybean protein isolate (WF-SI15) to 1.36% for 95% wheat flour-5% fenugreek protein isolate (WF-FI5) blends. - The crude fiber content of wheat flour was 0.59%, while it ranged between 0.54% for 85% wheat flour-15% soybean protein isolate (WF-SI15) to 0.60% for 95% wheat flour-5% fenugreek protein isolate (WF-FI5) blends. - In wheat flour sample the ash content was 0.63%, whereas in the wheat flour-legume protein isolate blends ranged from 0.67% for 95% wheat flour-5% soybean protein isolate (WF-SI5) to 1.49% for 85% wheat flour-15% fenugreek protein isolate (WF-FI15) blends. - The results indicated that the wheat flour-legume protein isolates exhibited higher total phenolic compound contents and antioxidant activity than the wheat flour. - The phytic acid content decreased in wheat flour-legume protein isolates when comparing with wheat flour as control. • Functional properties - The all functional properties determined for wheat flour-legume protein isolate blends exhibited higher values than that observed for wheat flour alone. - The results obtained in this study indicated that composite flours from wheat flour-legume protein isolate had good functional properties. • Chemical composition of pan bread - Protein content of the pan bread increased as proportion of legume protein isolate raised in blends. It ranged from 16.22% for bread of 95% wheat flour-5% fenugreek protein isolate (WF-FI5) to 22.26% for bread of 85% wheat flour-15% soybean protein isolate (WF-SI15). - The ash content of bread baked from wheat flour-legume protein isolate was found to be 1.99% for bread of 95% wheat flour-5% lupine protein isolate (WF-LI5) and 2.81% for bread of 85% wheat flour-15% fenugreek protein isolate (WF-FI15). - The crude fiber, fat and carbohydrate contents of pan bread samples were decreased with increasing the substituting of wheat flour with legume protein isolates. - The results indicated that the bread baked from wheat flour-legume protein isolates exhibited higher phenolics content and antioxidant activity than wheat bread as control. - The phytic acid content decreased in bread baked from wheat flour-legume protein isolates when compared with wheat bread as control. - The results obtained in this study indicated that minerals content (phosphorus, calcium, iron and zinc) in pan bread was increased with increment the substitution of wheat flour with legume protein isolates. • Amino acids content of pan bread - The results obtained in this study indicated that the substitution of wheat flour with legume protein isolate increased the amino acids content for baked pan bread especially the essential amino acids. Although, methionine and lysine were below FAO recommended values. While, the other essential amino acids were exceeded from a values of FAO. - protein efficiency ratio (PER) was 2.11 for wheat bread as control, whereas in bread made from wheat flour-legume protein isolates was ranged from 2.12 for bread of 95% wheat flour-5% lupine protein isolate (WF-LI5) to 2.42 for bread of 85% wheat flour-15% lupine protein isolate (WF-LI15). - It was found that the biological value (BV) was 72.11% for control pan bread, and increased to 75.38% for bread baked from 85% wheat flour-15% lupine protein isolate (WF-LI15). - In vitro protein digestibility of all pan bread baked form wheat flour-legume protein isolates were increased as legume protein isolates increment in the formulation of bread. The highest in vitro protein digestibility (88.18%) was recorded for bread of 85% wheat flour-15% soybean protein isolate (WF-SI15), while the lowest value of in vitro protein digestibility (74.22%) was recorded for wheat bread as control. • Physical characteristics of pan bread - The substitution of wheat flour with different levels of legume protein isolates led to the increase of loaf weight, while the specific loaf volume decreased with increasing addition of legume protein isolates. - The best specific loaf volume was measured for wheat bread as control (3.61 ml/g) followed by 95% wheat flour-5% lupine protein isolate (WF-LI5) pan bread (3.52 ml/g). • Organoleptic evaluation of pan bread. - The substitution of wheat flour with 15% soybean or 15% lupine or 5% fenugreek protein isolate gave bread with acceptable organoleptic properties near to that of wheat bread as control.