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81855

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.

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Last updated: 04 Jan 2025

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Abstract

Six wheat kernels (Australian, Argentine, Ukrainian, American and Germany), and Egyptian wheat (Gamaza7) local wheat cultivars were subjected to physico-chemical properties. Results  indicated that the Germany wheat grains had higher total physical defects. Flour yields were about 70 % for all tested wheat samples except for the American soft red winter wheat and Ukrainian hard red wheat, which were as low as 65.0%. A wide range of protein content (9.60 - 11.50 %) of flours was recorded. The Argentine soft red winter wheat flour had the highest protein content and the Australian stander white wheat flour was the lowest in protein content. Wet and dry gluten contents of wheat flour samples were consistent with their protein contents. Data indicated that Australian and Argentine, flours had more suitable properties for bread- making than the American and Egyptian flours. From the different tested wheat flours indicated that those made from Australian wheat, and Argentine wheat flours were superior.

DOI

10.21608/jfds.2011.81855

Keywords

Wheat, flour, physical, chemical, properties, handling, milling, Storage

Authors

First Name

M.

Last Name

Abd El Fadel

MiddleName

G.

Affiliation

Faculty of Environmental Agric. Sci. (Arish) , Suez Canal University.

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First Name

Seham

Last Name

Gad

MiddleName

S.

Affiliation

Faculty of Environmental Agric. Sci. (Arish) , Suez Canal University.

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Orcid

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First Name

A.

Last Name

El-Shibiny

MiddleName

A.

Affiliation

Faculty of Environmental Agric. Sci. (Arish) , Suez Canal University.

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City

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Orcid

-

First Name

M.

Last Name

Emara

MiddleName

F.

Affiliation

Regional Center for Food and Feed, Agriculture Research Central.

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City

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Orcid

-

First Name

T.

Last Name

El-Sisy

MiddleName

T.

Affiliation

Regional Center for Food and Feed, Agriculture Research Central.

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Volume

2

Article Issue

3

Related Issue

12329

Issue Date

2011-03-01

Receive Date

2020-04-12

Publish Date

2011-03-01

Page Start

133

Page End

142

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_81855.html

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https://jfds.journals.ekb.eg/service?article_code=81855

Order

4

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

EFFECT OF HANDLING, MILLING PROCESS AND STORAGE ON THE QUALITY OF WHEAT AND FLOUR IN EGYPT: [1] PHYSICAL AND CHEMICAL PROPERTIES OF WHEAT KERNALS AND THEIR FLOURS.

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Article

Created At

22 Jan 2023