Production of Balady Bread from Wheat Flour and Different Ratio of Durum Flour (by - product)

Abstract

Balady bread is the main food item consumed in Egypt. In the present study, the wheat flour 87.5 % extraction rate (which is used in balady bread) was substituted with by-product from durum flour at levels 20, 30, and 40% to utilize in balady bread production. Rheological properties, chemical composition, and sensory properties of the manufactured balady bread were evaluated. The results of the Mixolab data showed that adding more durum flour produces a gradual increase in water absorption, dough development time, and stability time. Regarding the chemical composition of balady bread, it was noticed that the protein increased in the balady bread product formulae when the level substitution of durum flour was increased. Sensory evaluation indicated that, at durum flour replacement levels of 20, 30, and 40%, no significant variations were seen between the control sample and the balady bread samples. Alkaline water retention capacity (freshness) revealed that balady bread blends were better than bread control. All of the balady bread blends' freshness declined with time, as did the bread control when compared to the zero-time period. Substitution of balady bread with durum flour decreased the balady bread cost. It might be suggested that Egyptian balady bread made from wheat flour and up to
40% durum flour can be manufactured with low cost and high acceptance ratings.