SummarySemolina flour was processed on macaroni in a laboratory scale and dried by means of low and high-temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe, Mn, Cu, Zn, K, and Mg were different. No loss of mineral contents occurred during extrusion. There was no remarkable changes in mineral contents of macaroni after processing and cooking when the conventional low-temperature drying was compared to high-temperature drying. About 70% of the minerals were retained in macaroni after cooking except Na and K. Only from 32-39% of the original potassium and sodium were found after cooking for both macaroni dried at low and high temperature. Zusammenfassung EinfluB der Verarbeitungsbedingungen und des Kochens auf die Mineralstoffzusammensetzung in MakkaroniWeizengrieB wurde im LaboratoriumsmaBstab zu Makkaroni verarbeitet und bei niedriger und bei hoher Temperatur getrocknet. Handelsiibliche agyptische Makkaroni-Proben wurden gekocht, um die Laborergebnisse zu bestatigen. Die Ergebnisse zeigten, daB die Makkaroni-Proben sehr niedrige Natriumgehalte aufwiesen. Die Mengen an P, Fe, Mn, Cu, Zn, K und Mg waren unterschiedlich. Wiihrend der Extrusion gab es keine Mineralstoffverluste. Zwischen den bei niedriger und bei hoher Temperatur getrockneten Makkaroni zeigten sich nach dem Kochen keine bemerkenswerten Unterschiede. Etwa 70% der Mineralstoffe waren nach dem Kochen noch in den Makkaroni vorhanden, ausgenommen K und Na. Nach dem Kochen sowohl der bei niedrigen als auch der bei hohen Temperaturen getrockneten Makkaroni waren nur noch 32 -39% der urspriinglichen Kalium-und Natriumgehalte vorhanden.

Four formulas were prepared for produetion of low phenylalanine Egyptian shamy bread suitable for phenylketonuria (PKU) patients. The formulas were based on partial replaeement of first break wheat flour (low protein flour) with different levels of eom stareh. Peetin and earboxymethyleellulose (CMC) were used as a texture modifier and to improve staling rate of bread. Shamy bread made of 100% first break wheat flour was also prepared for eomparison. Chemieal eomposition, amino aeids eontent, dough eharaeteristies, baking test, sensory evaluation and staling rate of bread were investigated. A remarkable reduetion of protein, eonsequently, phenylalanine of bread was deteeted. Phenylalanine eontent of formula "D", whieh eontained 66 g of eom stareh, 30 g of first break wheat flour, 2 g of peetin and 2 g of CMC, was redueed by 62% eompared with the eontrol. The rheologieal properties of the dough were affeeted by stareh and hydroeolloids ineorporation. Sensory eharaeteristies of bread indieated that all formulas were aeeeptable, but formula "D" seems to be superior for PKU patients.

Macaroni was prepared from semolina fortified with 3, 6 and 9% CMC-protein (CMC--carboxymethyl cellulose) or HEC-protein (HEC--hydroxyethyl cellulose) complexes from whey and corn steep liquor to increase the protein quality and quantity. Fortification increased the protein content up to 14.2% in DM (vs. 12.1% in control) for macaroni. Water absorption, dough weakening and mixing tolerance index were decreased, while dough development time and dough stability were increased when the amount of precipitated cellulose-protein complex from whey and corn steep liquor in the blends increased. Addition of both tested cellulose-protein complexes improved cooking quality by increasing the weight and volume of cooked macaroni, but cooking losses were greater. Sensory evaluation of the colour, flavour and appearance of macaroni were improved as a result of adding cellulose-protein complex from whey. Macaroni samples prepared from dough mixtures with 6 and 9% of cellulose-protein complex from corn steep liquor were less acceptable than those prepared from 100% semolina.

No abstract

Three formulas were prepared for production of high dietary fiber rusk on production scale. The preparation was based on partial replacement of wheat flour with different levels of wheat bran, barley and maize flours. Chemical composition, dough characteristics, baking performance and sensory evaluation of rusk were investigated. A remarkable improvement in minerals (calcium and phosphorus) and dietary fiber was achieved. Formulas 'A' and 'B' contained about 3 folds dietary fiber and formula 'C' contained about 4 folds compared with control rusk. The rheological properties of the dough were affected by the fiber incorporation in all suggested formulas. Baking performance showed that all rusk formulas were lower in loaf volume and higher in loaf weight than control sample. Physical measurements and sensory characteristics of rusk indicated generally that all formulas were acceptable, but formula B which contains 70 g wheat flour +10 g wheat bran +10 g maize flour +10 g barley flour seems to be generally superior in symmetry of shape, crust and crumb colour, crumb texture, break and shred, aroma and taste.