Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread

Abstract

Wheat crop is considered one of the most important grain crop in food industry worldwide. In Iraq, there is shortage in wheat production, where there is food gab between wheat flour consumption and production. In light of this fact, there is an urgent need to produce bread with substitution of wheat flour with different levels of corn flour. Five blends of bread were prepared from wheat flour and corn flour. Studies were carried out to evaluate chemical, technological, and sensory properties of raw materials and the produced bread from the five blends and the control (100 % wheat flour). Result of chemical composition showed that the protein content was 11.28 % for wheat flour and 9.82 % for corn flour, while the high content of potassium was in corn flour. The farinograph-and-extenograph-assisted rheological studies showed that stability, extensibility, resistance to extension and strength of dough decreased with increasing the level on corn flour substitution in the blends, while the water absorption and dough weakening increased. The sensory evaluation showed that there is a slight differences between all sensory properties evaluated for fresh bread made from wheat flour (100 %) and the other prepared from corn flour substitution up to 30 %. Therefore: the study recommends using corn in bread making by replacing it with wheat flour in the proportions in question.

The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel

“…Interestingly, CB was observed to have the highest K and P contents among all samples and this is in agreement with the previous report of Abo Raya et al [ 63 ] who analyzed wheat flour with an extraction rate of 72% and stated the higher contents in potassium and phosphorus.…”

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

“…Abo Raya et al (2022) resulted that control pan bread had loaf weight (162.50g), loaf volume (365Cm 3 ) and specific loaf volume (2.25 Cm 3 /g).…”

“…Abo Raya et al, (2022) reported that wheat flour 72% extr had moisture (10.85%), crude protein (11.28%), ash (1.24%), crude fibers (1.93%), fat (1.60%) and carbohydrates (83.95%).…”

“…Abo Raya et al, (2022) resulted that control dough (100g wheat flour 72% extr only) had extensibility (E) 90.0 mm, proportional No. (R/E)8.22 and energy (72.0 Cm 2 ).…”

Penentuan Kadar Lemak Pada Tepung Terigu Dan Tepung Maizena Menggunakan Metode Soxhlet

“…Perbedaan jenis gandum yang digunakan akan mempengaruhi komposisi kimia tepung terigu (Abdelaleem & Al-Azab, 2021). Beberapa penelitian menunjukkan variasi kandungan lemak pada tepung terigu, yaitu 2,39% (Dhillon et al, 2020), 1,6% (Raya et al, 2022), dan 1,5% (Dobhal & Awasthi, 2021), 0,2-2,1% (Prabhasankar & Rao, 1999). Sedangkan tepung maizena terbuat dari sari pati jagung (Abriana et al, 2020).…”