تقييم بعض الخواص الفيزيوكيميائية ونسبة النشاء المتضرر للدقيق المدعم ببعض أنواع البقوليات

الملخص EN

The aim of this research is to study some physical and chemical properties and the percentage of damaged starch for mixtures of wheat flour with lentil flour and chickpea flour, according to the replacement ratios (7%, 12%, 17%, 22%, 27% and 32%) for each of them, using some modern techniques to study the percentage of starch The by using the SD matic device and the Mixlab device.

All analyzes were carried out in the Grain Technology Laboratory, Al-Furat University.

The results of estimating the average percentage of protein showed a significant increase with the high replacement rates of lentil and chickpea flour, in addition to an increase in the value of the falling number, and it reached with the addition rate (17%) of lentil flour (513) seconds and with chickpea flour (474), in addition to The iodine absorption time increased to 66 seconds with a mixture of 7% of lentil flour.

Also, a significant correlation was found between the tested parameters of the SD matic device, and no correlation was observed between the iodine absorption time and the rest of the parameters.

The tested mixtures could be directed to the bread industry, according to the UCD method