الفهرس 
Phytochemicals in wheat grains
Rheological properties of different wheat flour doughOnly 14 pages are availabe for public view
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Abstract
Seham Yehia Gebreil Salleh: Quality Evaluation of Some Cereal
Products from New Wheat Varieties. Unpublished Doctor of Ph.D.
Thesis, Department of Food Science, Faculty of Agricultural, Ain
Shams University, 2015.
In this study, four soft wheat varieties (T. aestivum), i.e. Misr 1,
Sids 12, Gemmiza 7 and Gemmiza 10, and two hard wheat varieties (T.
durum), i.e. Beni Sweif 5 and Beni Sweif 1 and its fractions (whole meal,
82, 72% and semolina extraction) were evaluated for the physic-chemical
and rheological properties to provide us with data that may employ as
guidelines to produce some bakery products.
Beni sweif 5, Gemmiza 7 and Sids 12 grains varieties had a higher
hectoliter and 1000 kernel weight than other tested varieties. However,
hard wheat varieties characterized by high kernel hardness. Durum wheat
flour varieties showed a higher yellowness values. This indicates the
preferred color characteristics of durum wheat flour for pasta production.
However, a slight difference in color values was observed between the
bread wheat and durum wheat.
Results showed that Sids 12 and Beni sweif 5 varieties and its
fractions had high protein and low total carbohydrate contents compared
to other tested samples. Wheat variety Beni sweif 5 and Sids 12 contained
relatively higher EAA and NEAA contents compared to other wheat
varieties. All wheat verities are rich in unsaturated fatty acids particularly
of linoleic acid (C18:2) content. New wheat variety Sids 12 had the
highest Mg, Ca, Zn and Mn content (108.6, 359.8, 4.88 and 3.90 mg/
100g, respectively).
Hard whole meal of Beni sweif 5 had significantly the highest β-
carotene (8.31ppm) and tannins content (28.60 mg/100g) and their
quantity were decreased as the extraction rate decrease. Also, the whole
wheat meal contained higher phytic acid than refined flours (82 and 72%
extraction)
Sids 12 and Gemmiza 7 whole meal had significantly the highest
TPC (166.08 and 1 62.20 mg gallic /100g respectively), while Beni sweif
1 had the lowest TPC (124.76).
It was found that wheat flour dough Beni sweif 5 recorded the
highest value of stability (8.5 min and 4.5 min. for 72 and 82% ext.
respectively), but recorded low value of degree of softening (20 and 80
B.U. for 72 and 82%, respectively). Wheat flour dough Beni sweif 5
recorded the highest values of resistance to extension (480 and 290 B.U.
at 72 and 82%, respectively), while wheat flour dough Gemmiza 10 and
Misr 1 had the highest extensibility values.
Different wheat flour extractions samples and their blends were
used to prepare and evaluate different wheat products (i.e. chapatti bread,
balady bread, pan bread and macaroni).
Chapatti bread prepared from whole meal of Beni sweif 5 is
distinguished by a significant high amount of protein (13.95%) and ash
(1.79%) and low carbohydrate content (79.38%). In conclusion, it could
be recommended the use of whole meal of new Egyptian wheat variety of
Sids 12 and Beni sweif 5 and the blends of B5 with S12 or G10 for
production chapatti bread.
Balady bread made from wheat flour 82% ext. Sids 12 recorded
the highest value of protein followed by Beni sweif 5 and Misr 1. Bread
loves of Beni sweif 5 durum wheat showed less change in moisture
content per day than soft wheat. Balady bread prepared from new
varieties Beni sweif 5 durum wheat flour recorded the highest score for
overall acceptability followed by Sids 12 and Misr 1.
Protein contents in pan bread samples ranged from 12.86 (Beni
Sweif 1 72% ext.) to 14.97% (Beni Sweif 5 72%). Pan bread prepared
from old variety Gemmiza 7 flour recorded the highest total scores
(97.99), followed by new varieties of Sids 12 and Misr 1 (96.98 and 96.48
respectively).
Macaroni which prepared from semolina of new variety Beni sweif
5 recorded the highest content of protein, ash and crude fiber and the
highest overall acceptability in comparison with that of semolina of old
variety of Beni sweif.
Key words: Soft Wheat, Durum Wheat, Extraction Rate, Wheat Flour,
Physical Properties, Chemical Analysis, Amino Acids,
Fatty Acids, Minerals, Heavy Metals, Phytochemical,
Bakery Products, Chapatti Bread, Balady Bread, Pan
Bread, Macaroni.