الفهرس 
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Abstract
Abstract
TAMER TAWFEEK MOHAMED A. EL-SISY, Effect of handling,
milling process and storage on the quality of wheat and flour in Egypt,
Unpublished Ph.D. Thesis, Food Sci. and Technology, Department of
Food and Dairy Sci. & Technology , Faculty of Environmental Agric.
Sci. (Arish), Suez Canal University, (2011)
Five imported wheats from (Australia, Argentine, Ukrainia, America
and Germany), and local wheat cultivars Egyptian wheat (Gamaza7) were
subjected to physical. chemical, rheological and bread quality evaluation.
Result, indicated that the German 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. Rheological evaluation data
indicated that Australian and Argentinian, flours had more suitable properties
for bread- making than the American and Egyptian flours. Quality evaluation
of the manufactured bread samples from the different tested wheat flours
indicated that those made from Australian wheat, and Argentinian wheat
flours were superior.
Key words:
Wheat, Flour,Physical, Chemical, Rheological properties, Bread,
Quality evaluation.