Physicochemical and Technological Studies on Improving the Nutritional Value of Egyptian Balady Bread Using Barley, Sorghum and Quinoa Flours

Document Type : Original Article

Authors

1 Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo. Egypt

2 Food Science and Technology Institute, Agricultural Research Center, Giza, Egypt

Abstract

This investigation was carried out to study the Physicochemical constituents of Egyption wheat, barley, sorghum and quinoa flours. Also, studying the effect of adding these flours at different levels (10, 20, 30, and 40%) to wheat flour 87.5% extraction on chemical, technological and rheological properties of making Egyption balady bread. Results indicated that barley and quinoa flours (W) contain 0.44 and 0.45 of lysine, but wheat and sorghum flours contain 0.28 and 0.31%, respectively. Huless barley and sorghum flours contain a relatively high amount of β-glucan, 4.20 and 3.00 mg\g, respectively. But wheat and quinoa flours contain a low amount 0.20 and 0.10 mg\g. Results reported that wheat flour is the only cereal crop containing 27.00% wet gluten and the other flours under investigation were gluten-free (0.00 %). The results of rheological properties cleared that huless barley flour was a higher value of water absorption, dough development, dough stability and dough weakening. The results concluded that the addition of barley, sorghum and quinoa flours to wheat flour affected the rheological properties of making Egyptian balady bread.

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Al-Azhar Journal of Agricultural Research
Volume 48, Issue 3 - Serial Number 3
Special Issue: Agriculture and Futuristic Challenges (Food Security: Challenges and Confrontation)
October 2023
Pages 451-459

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