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Abstract SU1JMA RYA un CON GLU31 ON S The problem at hand was carried out to study the possibility of partial supplementation of wheat flour (72 % extraction rate with sesame flour in biscuit making. Levels of 25 , 50 ,.75 and 100 % of liqtlid sweet whey resulted from processing cheese used for replacing water required for mixing wheat flour dough. The dough of biscuit which supplement with sesame flour make with whey oneae and without whey other. fhe obtained results could be summarized in the Qain following Points: _ The chemical constituents of the seleoted raw r:mterials indicated that the wh eat flour contained the highest value of total carbohydrate and the lowest value of fibre. HONever, sesame flour revealed the highest of fat, protein, ash and fibre and the lowest value of total carbohydrate than wheat flour. Liquid swe’etwhey was characterized by higher level of moisture and the charbohydrate presence in lactose form ”;,rhiliet did not contain fibre and contained lowest value of fat, protein, ash, carbohydrate and calorific value. The addition of liquid sweet whey to wheat flour caused a slightly increased in absorption, peak time , -_.------- _.. _---------------- -----------------~- - 124 - departure time, dough ’....,eakeninagnd tolerance index while increment of why improved arrival time and dought stability which the sddition of 100 % whey to wheat flour showed the best effect on the biscuit dought. _ Fortification of wheat flour with sesame flour caused a marked increase in water absorption, arrival time, peak time and departure time compared to the control while dough stability decreased with increase of sesame flour level till 10 % fortification of sesame flour and up this level, dou;h stability increased gradually with increase of sesaIfleflour level. Dough stability and dOU6h weakenin6 improved as the percentage of sesame flour in the blends increased exception of 20 % and 25 % sesame flour were diminshed, while tolerance inJex was not significantly changed upon the addition of sesame flour. _ Dough stability and dough weakening were improved upon adding sesame flour with whey compared to adding sesame flour only and control- However, absorption, arrival time and peak time were not markedly changed compared to the biBcuits with sesame flour only while tolerance index increased when using sesame flour with whey compared to biscuits with sesame only and control. _ All baking quality properties improved as the percentage of TIhey in the biscuits increased wtdch 100 % - 125 - addition of whey showed the best baking quality properties. Biscuits with whey appeared improve in weight, volume, specific volume, diameter, thickness and spread ratio. _ Biscuits with sesame flour cleared the addition of sesame flour to produce biscuit CBused a w~rked decreased in weight, volume, specific volume, diameter and spread ratio of biscuit with increase of sesame flour while thickness wa s not mark,edly changed up on the addition of sesame flour. _ When using whey to knead biscuits with sesame flour, weight, volume, specific vol~~e, diameter, thickness, and spread ratio improved compared to the biscuits ~ith sesame flour only which the reduction percentage in specific volume was 6.77 % and the reduction percentage in spread ratio was ).10 % in the biscuits with 15 % sesame flour kneaded with whey while the reduction percentage in specific vol~~e reached to 8.11 % and the reduction percentage in spread ratio reached to ).10 % in the biscuits with 15 % sesame flour only. _ Organoleptic properties ot biscuits with whey cleared that add!tioll of whey improved all the organoleptio properties whioh the average of total score ino~eased - 126 - with increase of whey level. It can easily be seen that the best improving effect was 100 % level of whey since total score was 62.7 compared to the 59.8 of control. - Organoleptic properties decreased by using sesame flour to produce the biscuit. The addition of increment of sesame flour caused low decrease in the average of total score until 15 % supplementation of sesame flour and up 15 % level of sesame flour caused high decrease in the average of total score which the average of total score was 47.5 in biscuits with 15 % sesame flour and the average of total score was 59.8 in the control while the average of total score reached to 24.8 in the biscuit with 25 % sesame flour. - Organoleptic properties improved when using whey in produce the biscuit with sesame flour compared to the biscuit with sesame flour only since the average ot total score was 47.5 in biscuits with 15 % sesame flour only and improved to 49.25 when adding whey to the mixture. - Addition of increasing amount of whey to wheat flour cause a slightly improved in biscuit fat, prote~. ash, fibre and calorific values while it caused lowered . biscuit carbohydrate. • - 121 - - Addition of increasing amount of sesame flour to wheat flour caused a high improved in the biscuit fat, protein, ash, fibre and calorific values while it caused a highe decreased in biscuit carbohydrate. - The chemical composition of biscuits improved by using whey in produce biscuits with sesame flour.” The biscuits manufactured from wheat + sesame flours with whey showed a slightly improved compared to the biscuit with seSame flour only. Fat, protein, ash, fibre and calorific values of biscuits manufactured from wheat + sesame flours with whey improved compared to the control and biscuits with sesame flour only, while the total carbohydrate content decreased in biscuits manufactured from wheat + sesame flours compared to the control and the biscuits with sesame flour. - The identified amino acids of biscuit samples showed biscuit samples manufactured from 85% wheat + 15 % sesame flour with 100 % whey was characterized by higher values of essential amino acids and total amino acids. Same findL~gs were noticed for the biscuit samples made from wheat flour with 100 % whey only compared to the control which the essential amino acids in the control showed lowest content than other samples. |