الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 122 |  |  |
| | | from | 122 | | |
Abstract
Wheat is considered as one of the main cereal crops in the world as well as in Egypt. The importance of wheat as a major food source for human in many countries has increased consistently in last decade.
In Egypt the total general consumption of wheat is about 13.70 million ton of which: - 42%(5.75 million ton) is made baladi bread, 33% (4.52 million ton) is made home bread in the villages and 25% (3.42 million ton) is milled into wheat flour 72% extraction to satisfy the needs of citizens from this flour. The total cultivated area with wheat in Egypt was about 2.6 million feddan produced 7.2 million tons of wheat in 2004 season. While the imported foreign wheat around 6.5 million tons. This indicates that the total imported wheat represented about 50% of the general local consumption.
Increasing wheat productivity and using suitable non-wheat staple for supplementation the bread are national target in Egypt to fill a part of the gap between wheat consumption and production.
Baladi bread is considered as the most common predominant type of bread consumed in Egypt essentially manufactured from local and imported foreign wheats. In fact Egypt expense a high lump of hard currency to supply the citizens with a rather cheap local loaf of bread. To save a part of foreign currency and to fill a part of the gap between wheat consumption and production, it is advisable to use a composite flour in bread making.
Mung bean is suitable for supplementing cereal–based products because it is rich in protein (27.36%) and its amino acids pattern. Also fenugreek seeds can be a good supplement to cereals because of its high protein (27.4%), fiber besides being rich in calcium, iron and beta–carotene. Also adding fenugreek flour to bread dough improved the chemical and rheological properties of dough and produced bread.
In this study a part of the wheat flour extracts (72% and 82%) was replaced with mung bean flour at 5,10 and 20% levels with and without 2% fenugreek flour. The physiochemical properties of mung bean, fenugreek, wheat flour and its mixtures were determined. Also the rheological properties of blends were determined. The chemical composition and sensory characteristics of produced bread were determined. The results revealed that addition of mung bean flour to wheat flour extracts 72% and 82% increased protein, ash, and fiber content of produced bread. Bread prepared with 5% and 10% levels of mung bean flour was at par with the 100% wheat flour bread in most sensory properties. Acceptable bread was produced at 20% level of mung bean flour but its crust colour was darker than that of the control bread. Adding 2% fenugreek flour to wheat flours and its mixture produced bread had an excellent sensory properties at 5% and 10% levels of mung bean, while it had a good sensory properties at 20% level of mung bean but its crust colour was darker than the control bread. In general, excellent bread could be produced at the 5% and 10% levels of mung bean with and without 2% fenugreek flour. Acceptable bread could be produced at 20% level of mung bean with and without 2% fenugreek flour but its crust colour was darker than the control bread.
The results revealed that:
(1)Wheat flour was rich source in carbohydrates for two extraction 72% and 82% (73.96% and 73.43%) respectively.
(2)The 72% flour extraction had lower content of protein, fat, fibers, ash and wet gluten compared to the 82% wheat flour extraction.
(3)Mung bean seeds are rich in protein (27.36%) and could be a good source of protein, because it has higher protein than many other legume. It has higher quantity and quality.
(4)Fenugreek seeds are rich in protein, fat, fibers and ash (27.40%, 6.20%, 9.80% and 4.30%) respectively. The addition of the fenugreek flour to wheat flour improves significant the characteristics of wheat flour.
(5)From results it could be concluded that the addition of mung bean flour to wheat flour extracts 72% and 82% caused an increase in dough absorption. Whereas a decrease in the dough stability and mixing tolerance to over mixing was observed as the percentage of mung bean flour in the formula was increased. Indicating an overall weakening of the dough.
(6) The addition of 2% fenugreek flour to wheat flour increased the dough stability, mixing tolerance index, water absorption and improved dough weakening.
(7) The addition of mung bean flour to wheat flour 82% and 72% extraction increased the dough resistance to extension and proportional number compared to the control. Also dough energy was increased as the percentage of mung bean in the formula increased
(8)Moreover it could be concluded that the addition of mung bean flour to wheat flour extracts (72% and 82%) led to a significantly increasing in the nutrient composition of baladi bread products but total carbohydrates showed opposite trend.
(9) The addition of 2% fenugreek flour to wheat flour fortified with mung bean flour increased the nutrient composition of baladi bread products.
(10)Baladi bread prepared with 5% and 10% of mung bean flour was at par with the control bread in most sensory parameters.
(11)Baladi bread prepared with 20% mung bean flour had an acceptable sensory properties nearly as that of the control bread, but its crust colour was darked compared to the control.
(12)Baladi bread prepared with 2% fenugreek flour had very lower score in taste and odour because of distinct fenugreek flavour.
(13)Adding 2% fenugreek flour to wheat flour fortified with 5% and 10% mung bean produced bread had the same properties and acceptability as the control bread.
(14)Baladi bread prepared with 2% fenugreek flour and 20% mung bean had acceptable sensory properties nearly as that of the control bread, but its crust colour was darker than the control bread.
The following general conclusions can be drawn from this investigation.
1-Mung bean is suitable for supplementing cereal-based products because of it is rich in protein (27.36%) and its amino acids pattern.
2-Fenugreek seeds can be a good supplement to cereals because of its high protein (27.40%), lysine, soluble and insoluble dietary fibers besides being rich in calcium, iron and beta carotene. Also fenugreek flour improves the rheological properties of bread dough.
3-Adding mung bean and fenugreek flour to wheat flour extracts 82% and 72% increased the protein, fibers and ash content of produced bread.
4-Mung bean and fenugreek flour can be successfully incorporated into baladi bread formulation resulting in bread samples with acceptable quality characteristics.
5- Supplementing the baladi bread with 10% level of mung bean flour reduces imported wheat with 0.575 million ton, while 20% level of mung bean reduces imported wheat with 1.150 million ten.
6- Supplementing the baladi bread with 10% level of mung bean flour and 2% fenugreek flour reduce imported wheat with 0.690 million ton, while 20% of mung bean and 2% fenugreek flour reduce imported wheat with 1.380 million ton. However, supplementing baladi bread with mung bean and fenugreek flour is great importance to the bread industry to save a part of currency and consumption of wheat in Egypt.