عوامل تعزيز الوعي الضريبي لدى المحاسبين

الملخص EN

To study the nature and percentage of free flour lipids on some wheat varieties and their effects on rheological properties, baking quality and sensory evaluation of loaf.

The petroleum ether extracts of Tammouz3, Enia, and Nouri wheat flours were used for determining concentrations and types of free fatty acids using GLC.

Rheological and baking tests were conducted on original, defatted and reconstituted flours.

Results revealed that higher concentration of C18:0, C18:1 and C18:3 free fatty acids in Tammouz3 wheat flour.

Saturated fatty acid C16:0 and unsaturated fatty acid C18:2 fatty acids were major types in Enia wheat flour.

The water absorption decreased in the verities of defatted wheat flours.

The quality of loaf made from defatted flour of Tammouz3 and Nouri was significantly inferior (P<0.05) compared to that of the original and reconstituted flour of both types.

Defatting of Enia flour significantly improved (P<0.05) specific volume and other quality parameters of loaf when compared to the original and reconstituted flour of Enia.