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Technological and Chemical Characters of Bread Prepared from Irradiated Wheat Flour by S. E. A Farag Zaied; Afaf A. Abdel‐Hamid; El‐Saied A. Attia is a Agricultural and Biological Sciences article available to read on EtoBox.

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The present work is a pan of research programme aimed to use gamma irradiation to decrease the growth of fungi and the concentration of mycotoxines which present naturaly in collected samples of wheat flour from Egyptian markets (lirst part). To follow the technological, rheological and chemical characten of bread "Balady" common type in Egypt, same samples of wheat flour were irradiated with 2, 4 and 8 kGy for these pulposes. The Egyptian bread type (Balady) had been prepared from irradiated and ncin-irraidated samples. The chemical analysis proved a significant induction i n reducing sugars (RS) which increased gradually with increasing doses as 16.75%. 30.30%. 43.24%. after using 2. 4 and 8 kGy respectively. Same mend was observed with total sugars (TS), less changes were observed in non-reducing sugars (NRS) and starch content. Results obtained showed that an actual reduction in dough development time, stability, weaking of dough and height of bread especially for irradiated samples at 4 and 8 kGy but 2 kGy was less effective. The reduction of Alkaline Water Retention Capacity (AWRC) was clear at high doses whereas 2.0 kGy improved the freshness of aged "balady" bread. Concerni

Who reads Technological and Chemical Characters of Bread Prepared from Irradiated Wheat Flour?

Author

S. E. A Farag Zaied; Afaf A. Abdel‐Hamid; El‐Saied A. Attia

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); Wiley - V C H Verlag GmbbH & Co.; Wiley (ISSN 0027-769X)

Published

1996

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)