تأثير الدقيق المركب على الصفات الحسية لبعض المخبوزات اليمنية

Abstract EN

This study aims contributing to reduce the large food gap that widens from year after year, caused by the import of large quantities of wheat and white flour as a result of the low self-sufficiency ratio of locally grown wheat grain, and healthy food consumption pattern for Yemeni consumer, so this study was conducted using the composite flour technique and containing flour for some local crops, such as sorghum, corn, millet and barley.

As this study examined the production of three types of popular baked (kodam, flat and roti bread), which the Yemeni consumer accepts for each of his meals, and the effect of compounds of the flour on the sensory characteristics (shape, size, color, flavor and pulp regularity) of these products which prefer by the Yemeni consumer.

Significant superiority (P < 0.05) of the total sensory characteristics of the kodam produced by composite flour compared by the white flour (control).

The results also showed that no significant differences for total sensory characteristics between flat bread produced by the composite flour and produced by the white flour (control), .

No significant differences for the sensory characteristics (shape, size, color, flavor and pulp regularity ) of the roti produced from the composite flour compared to the sensory characteristics of the roti produced from the white flour (control).

On the other hand, there is no significant differences for the whole sensory characteristics of the roti produced from the white flour (control), compared to the roti produced from the composite flour.