Substitution of wheat flour by local cereals and pulses flour : "an Approach to Overcome Wheat Gap in Egypt” 2. gluten content and falling number

Abstract EN

Wheat blends with rice flour in comparison to blends with barley flour, indicated a reduction in dry gluten per-centage reached -0.027 (p≥0.561), -0.332 (p≥0.008) and -0.227 (p≥0.0001) for wheat cultivars Misr2, Giza171 and Gimmeza11, respectively.

A blend contained substitution with 5% fenugreek flour and 5% soybean flour contained significantly less 0.078, 0.251 and 0.084% dry gluten in comparison to blends that contained a substitution of 5% fenugreek for cultivars, Misr2, Giza171 and Gimmeza11, respectively.

Also, the comparison between the group of blends that contained fenugreek and soybean flours versus those contained soybean flour revealed significant reduc-tion in dry gluten percentage due to the substitution by two pulse flour rather than soybean flour reached -0.078, -0.0172 and -0.111% for Misr2, Giza171 and Gimmeza11 cultivars, respectively.

Substitution of wheat flour by rice flour in blends resulted in significant decrease in dry gluten percentage of Misr2 cultivar reached 0.056% over blends with sorghum flour.

While, blends of Giza171 had significantly 0.233% higher dry gluten.

Also, rice/Gimmeza11 flour blends showed insignificantly 0.010% higher dry gluten percentage relative to blends with sorghum flour.

Wheat flour blends contained sorghum flour replacement gave higher figures of falling number reached 16.14, 14.63 and10.33 in comparison to the corresponding blends with rice flour replacement for wheat flours of Misr2, Giza171 and Gimmeza11, respectively.

Also Misr2 blends with rice flour gave lower falling number over blends with barley flour (6.522 Sec).

While, Giza171 blends with rice flour had higher values of falling number in comparison to those blends with barley flour while, Gimmeza11 blends with rice flour had 7.07 Sec.

rise in falling number in com-parison to blends with barley flour.