Maximize benefit from wheat grain by-products to reduce imported wheat

Abdel – Rahim, E., A.

doi:10.21608/ajar.2024.299704.1360

Maximize benefit from wheat grain by-products to reduce imported wheat

Document Type : Original Article

Author

E., A. Abdel – Rahim

Bread & pastries Research Dept., Food Technology Research Institute, ARC, Giza, Egypt.

10.21608/ajar.2024.299704.1360

Abstract

Food grains are considered one of the most important sources of food in the world, and wheat represents the important crop among these grains. In Egypt, wheat is considered a very important field crop for the production of various baked goods, as Egypt imports approximately 10 million tons of wheat annually, which is equivalent to about 50% of its consumption. With regard to the economic conditions that the world is going through, including Egypt, and also the continuation of the Russian-Ukrainian war until now (they are the two countries that the most export wheat to Egypt), which may lead to the emergence of some obstacles in this regard.
- Wheat is milled to produce two types of flour, first: - an extraction rate of 72%, which is used in the production of European baked goods, pastries and pasta. Second: 82% or 87.5% extracted flour for the production of subsidized bread. In this study, some by-products produced by mills with a 72% extraction rate, were carefully selected, and added to the flour, with a 87.5% extraction rate, at rates of 4, 5, and 6% using the traditional baking method currently used in local bakeries. The raw materials and mixtures were physically, chemically, and rheologically analyzed, and an economic study was conducted to determine the benefit of these treatments.

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