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EFFECT OF SUBSTITUTION OF DIFFERENT LEVELS OF DURUM WHEAT ON BISCUIT QUALITY | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 19, Volume 20, Issue 1, 2007, Pages 296-309 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2007.56538 | ||
| Authors | ||
| ; Ali A. Sahi; a J. Al-Manhal; Bayan Y. Al-Abdulla | ||
| Abstract | ||
| The present investigation was undertaken to study chemical content of two local durum wheat varieties ( Um-Al-Rabee/5 , Al-Ibrahimia). The effect of substitution of wheat flour by durum wheat flour at levels of (25, 50, 75, 100)% on biscuit quality were studied. Chemical analysis showed that moisture content in Um-Al-Rabee/5 and Al-Ibrahimia which reached (13.45, 11.95)% respectively. Al-Ibrahimia had the highest content of protein, ash, values of wet and dry gluten which reached (15.37, 0.72, 40.15, 14.05)% respectively. Durum wheat flour were found to cause an increase in the flour water absorption and improve the biscuit spread factor. No significant difference were found in colour, texture, flavour and appearance when 75% of flour in the biscuit formula were replaced by durum. The results of biscuit firmness tests as a function of storage during 28 days at 25Co showed an increase in firmness for all treatments. | ||
| Keywords | ||
| Durum; ANALYSIS; Processing | ||
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