تأثير الحنطة الخشنة في خواص كلوتين خلطات الحنطة الناعمة المستخدمة في إنتاج الخبز

Abstract EN

The physical, chemical and manufacturing characteristics of the 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 varieties: Australian white and Russian red, The other two varieties of local durum were always Semito and Doma1 the characteristics of the flour mixtures were studied.

The coarse wheat flour was always significantly higher in protein content than 13.7%, ash 0.73%, raw fiber 0.53% The Australian wheat flour was significantly higher than 10.11 ml, the time of the dough ball was broken (280 minutes) The soft wheat flour paste was significantly higher with 31.72% Dry gluten 10.53%, water retention capacity 21.70% for other pastes, The Australian wheat flour paste showed a significant increase of 26.81% The highest amount of weak gluten was recorded for wheat flour, Tel- afar2, 13.73%, and the index of the quality of the gluten was significantly increased by 93.3%.