خواص الطحين المنتج من اصناف حنطة بنسب استخلاص مختلفة وتأثيراتها في تصنيع الخبز

Abstract

Six samples of flour were studied, extracted from Australian wheat "Hard White Winter (HWW) wheat" and the American wheat "Hard Red Winter (HRW) wheat" to assess the chemical and rheological properties of flour and their effects on bread making.Results showed that, the protein, ash, and moisture content percentage were high, whereas, the percentage of fresh and dry gluten were low, due to increasing the rate of flour extraction of both cultivars of wheat. Protein and gluten content in the Australian wheat was higher than the American wheat. Meanwhile, the ash per cent of the Australian wheat flour was lower than that of the American wheat flour.Water absorption was increased in all samples and was obvious in the flour of Australian wheat.The dough development time was short. Dough time to breakdown was faster as extraction rate of flour was increased in both cultivars of wheat and it was obvious in the American wheat flour.The dough stability was not affected in the Australian wheat flour while there was an obvious decrease in the American wheat flour.There was a decrease in the bread size and specific weight as the extraction rate was increased in both cultivars of wheat, nevertheless, bread size produced from the American wheat was lower than that produced from the Australian wheat.