تأثير الحنطة الخشنة في الخواص الريولوجية لخلطات الحنطة الناعمة المستخدمة في إنتاج الخبز

Abstract EN

The physical, chemical and manufacturing properties of wheat flour produced from six varieties of wheat were studied: four varieties of soft wheat (bread wheat): two local varieties: Sham6 and Tel- afar2 And two imported categories are white Australian and Russian red, and the other two varieties of local durum are always Semito and Doma1 The properties of the flour mixtures produced from these grains were also studied.

The coarse wheat flour was always significantly higher in protein content than 13.7% and crude fiber 0.53% The tests showed that rheological superiority of coarse wheat flour has always been significantly higher water absorption ratio compared to wheat flour soft, , And the Australian soft wheat flour showed a significant increase in the consistency of the paste (13 minutes), a significant decrease to the degree of degradation (25 degrees)