تأثير الطحين المركب من الذرة البيضاء و الحنطة في تخمر العجين و جودة بعض المنتجات المخبوزة

Abstract EN

The effect of partial substitution of wheat flour by percent of three varieties of certified local cultivars of Sorghum (Sorghum bicolor L.Mocnch) flour on the dough fermentation and the quality of cake, biscuit and roqak bread were studied.

The results showed that, the fermentation of sorghum composite dough increased with substation increasing.

Although there were significant differences between the sorghum varieties in their bakery products quality but using 30% substituted sorghum flour in cake, biscuit and roqak bread making were accepted.

Panel test results for cake, were 87.3, 84.97, 83.12 degrees from 100 degrees, for Enkath ,Kaffer ,Rabih sorghum varieties respectively comparing to 87.26 degrees for wheat flour.

The results also showed that biscuit panel test degrees were 51.49, 48.00, 46, 87 degrees from 60 degrees, for Enkath, Kaffer, Rabih respectively comparing to 52.16 degrees for wheat flour.

Roqak bread had 30.8, 27.8, 20.9 degrees from 40 degrees for Enkath, Kaffer, Rabh respectively comparing to 37 degrees for wheat flour.

Enkath was the identical variety among them which had the most acceptances by taste panel.