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59661

Production of free-gluten bread from some cereal crops

Article

Last updated: 22 Jan 2023

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Abstract

Bread is an important source of nutrition around the world. But there are a large number of people have gluten sensitivity which found in wheat and barley, so the manufacture of bread from free- gluten cereal is essential for these people. This study concerned with the production of free- gluten flat bread using corn and rice, in addition to a new crop that has recently cultivated in Egypt, which is the quinoa crop due to its high nutritional value and free of gluten. Flat bread was produced using mixture of 100% extraction rate of quinoa, 100% extraction rate of white rice flour and 97% extraction rate of yellow corn flour. Blends were prepared by adding them in different proportions. Physicochemical properties were studied using chemically analyzed for both row materials and different blends. The sensory evaluation and the staling were conducted to the flat bread in order to determine the best blend. By studying the sensory evaluation and the staling, it became clear that the blends of quinoa flour supplemented by white rice flour is the best. On the other hand, the increasing of the ratio of the yellow corn in the blends leads to decreasing the freshmen of the flat bread. While, the existence of the white rice flour in the blends decreases the effect of the yellow corn flour.

DOI

10.21608/ajar.2019.59661

Keywords

Flat bread, quinoa Flour, White rice flour, Yellow corn flour

Authors

First Name

M.

Last Name

Rizk

MiddleName

A.

Affiliation

Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

Email

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City

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Orcid

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First Name

N.

Last Name

Darwish

MiddleName

I.

Affiliation

Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

Email

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City

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Orcid

-

First Name

H.

Last Name

Yousef

MiddleName

M.

Affiliation

Department of Biochemistry, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

Email

hanyyousef@azhar.edu.eg

City

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Orcid

-

First Name

E.

Last Name

Abd EL Rahim

MiddleName

A.

Affiliation

Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Email

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City

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Orcid

-

First Name

I.

Last Name

El Saied

MiddleName

A.

Affiliation

Grand Cairo Bakeries Company, Giza, Egypt

Email

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City

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Orcid

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Volume

44

Article Issue

1

Related Issue

9044

Issue Date

2019-06-01

Receive Date

2019-01-04

Publish Date

2019-06-01

Page Start

100

Page End

106

Print ISSN

1110-1563

Online ISSN

2786-0051

Link

https://ajar.journals.ekb.eg/article_59661.html

Detail API

https://ajar.journals.ekb.eg/service?article_code=59661

Order

8

Type

Original Article

Type Code

929

Publication Type

Journal

Publication Title

Al-Azhar Journal of Agricultural Research

Publication Link

https://ajar.journals.ekb.eg/

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Details

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Article

Created At

22 Jan 2023