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首页> 外文期刊>Alexandria Journal of Agricultural Sciences >Substitution of wheat flour by local cereals and pulses flour 'An approach to overcome wheat gap in Egypt' 1. Protein and dry gluten content of flour
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Substitution of wheat flour by local cereals and pulses flour 'An approach to overcome wheat gap in Egypt' 1. Protein and dry gluten content of flour

机译：当地谷物和脉冲面粉的替代小麦粉“一种克服埃及小麦差距的方法”。面粉的蛋白质和干麸质含量

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In Egypt, bread is traditionally produced from wheat '"Triticum aestivum" flour. Due to high demand, about 50%of needed wheat is imported. The inability to sustain the national wheat imports for making wheat based foods, makes is imperative that somesubstitutes for wheat must be incorporated in the bread preparation. Alternative non wheat cereals that has capacity to substitute wheat in bread flour in Egypt, includes barley, maize, rice and sorghum The recent study was carried out to determine the possibility of substituting local wheat varieties flour with rice, sorghum and naked barley flours. Rice flour substitution blends versus sorghum flour substitution blends contained significantly higher 1.396 protein units in Misr2 cultivar, 0.469 units in Gizal71 cultivar and significant 0.016 units in Gimmezall cultivar. In the meantime, the difference between flour blends that contained rice flour substitution and those contained barley flour substitution in protein content were reduction of 1.899 units in Misr2 cultivar, 0.526 units in Gizal71 cultivar and 0.484 units in Gimmezal 1 cultivar. Meanwhile, the influence of fenugreek flour in blends to protein content showed that, less protein content was associated with fenugreek substitution relative soybean. That reduction reached 0.129 units in Misr2, 0.158 units in Gizal71 and 0.137 units in Gimmezal 1 cultivar. Substitution of wheat flour by rice flour in blends resulted in significant increase in dry gluten percentage of Misr2 cultivar reached 0.056% over blends with sorghum flour. While, blends of Gizal71 had significantly 0.233% lower dry gluten. Also, rice/Gimmezall flour blends showed insignificantly 0.010% lower dry gluten percentage relative to blends with sorghum flour. Wheat blends withrice flour in comparison to blends with barley flour, indicated a reduction in dry gluten percentage reached -0.027, -0.332 and -0.227 for wheat cultivars Misr2, Gizal71 and Gimmezall, respectively. Blend contained substitution with 5% fenugreek flour and 5% soybean flour contained significantly less 0.078, 0.251 and 0.084% dry gluten in comparison to blends that contained a substitution of 5% fenugreek for cultivars, Misr2, Gizal 71 and Gimmezal 1, respectively.
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