الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
Summary and Conclusion
Production of some high dietary fiber, low sodium baking
products .
First: Utilization offood processing units by-products for producing high
fiber content bakery products. So, the following points were
studied:
1- Each guava seeds and sugar-beet by-products were used
through this study. The used materials were prepared through
washing, autoctaving, drying and finally milled for obtaining
fine powder, then part of it was used as it’s as fiber-rich byproduct,
and the other one was used for extracting dietary fiber.
2- Both guava seeds powder and sugar beet by-product was tested
to detect aftatoxins as a secondary metabolites for fungi growth.
3- By-Products or its extracted dietary fiber were added to wheat
flour (hard or soft) and used for manufacture pan bread and
biscuits to produce high fiber content products.
4- Each used material or its extracted dietary fiber was chemically
analyzed for protein, ash. Ether extract, crude fiber, total
carbohydrates and dietary fiber.
5..Rheological properties of produced doughs were evaluated
using farinograph, extensograph, amylograph, zymotachygraph
and falling number test.6- Hard wheat flour was partially replaced using 5, 10, 150/0 of
fiber-rich by-products or 3, 6, 9% of its extracted dietary fiber,
then pan bread was produced. Chemical composition, baking
quality and organoleptic tests were determined to evaluate the
produced bread.
7- Soft wheat flour was also replaced using the above-mentioned
materials and high fiber content biscuits was produced and
evaluated through its chemical composition, organoleptic
properties and baking quality.
Second: Reduce sodium content of bakery products. The following
points were studied:
1- Na, K, and Ca content of both hard and soft flours were
determined.
2- Pan bread doughs usually contain 2%. NaCI - So, for reducing
Na content in pan bread, NaCI was gradually reduced as follow:
2, 1.5, 1, finally 0.5%.
3- Effect of NaCI reduction was studied through, rheological
properties of doughs using farinograph, extensograph,
amylograph, ZYmotachygraph and falling number test.
4- NaCI was partially replaced using KCI or CaCho The replacing
procedure was as follows:
a- 0.5% KCl or CaCh + 1.5% NaCI.
b- 1% KCI or CaCh + 1% NaCl.
c- 1.5 KCl or eaCh + 0.5% NaCI.
d- 2% KCI or CaCho
5- Effect of NaCl replacement using KCI or CaCh was studied
through evaluating rheological properties of doughs using
farinograph, extensograph, amylograph, zymotachygraph and
falling number test.
6- Low sodium content pan bread was produced through
replacement ofNaCI with KCI or CaCh according to the abovemontioned
procedure and the bread was evaluated through
evaluating baking quality and organoleptic properties of bread.
7- Sodium chloride was reduced in biscuit doughs as follows:
(l,0.75, 0.50,0.25 and 0.0%) and the effect ofth.e reduction was
studied through rheological properties using farinograph,
extensograph, amylograph, zymotaehygraph and falling number
test.
8- NaCI was replaced with KCI or eaCh according to the
following procedure:
a- 0.25% KCI or CaCh + 0.75% NaCl.
b- 0.500/0KCl or CaCh + 0.50010NaCl.
c- 0.25% KCI or CaCh + 0.75% NaCl.
d- 1% KCI or CaCho
9- The effect of replacing of NaCI using KCl or eaCh was
evaluated through rheological properties determination using
farinograph, extensograph, amylograph, zymotachygraph and .
falling number test.
10- Low sodium content biscuit was produced according to the
above-mentioned procedure and the produced biscuit was
evaluated through determination its baking quality and
organoleptic properties.
The obtained results showed that:
First: Effect of using fiber-rich by-products or its extracted dietary fiber
on the rheological, physical, chemical and organoleptic properties
of produced bread and biscuit. As obtained results revealed:
1- Aflatoxins was not detected regarding all tested material (wheat
flour, guava seeds, sugar beet by-product and its extracted
dietary fiber).
2- As chemical composition revealed, hard wheat flour had higher
content of protein, ether extract, ash.,.,crude fiber and dietary
fiber, than soft wheat flour. Regarding the chemical
composition of by-products or its extracted dietary fiber guava
seeds had higher content of crude fiber and dietary fiber.
3- As rheological properties tested using farinograph, hard wheat
flour dough had higher water absorption, dough development
time, and stability than that of soft wheat flour. Dough
containing by-products or its extracted dietary fiber had higher
water absorption, lower stability than that of control sample.
4- As revealed by extensograph test, hard wheat flour dough had
higher. extensibility, resistance to extension, and energy than
that of soft wheat flour dough. As by-products or its extracted
dietary fiber increased, extensibility decreased, but resistance to
extension increased. The same trend was observed in hard and
soft wheat flour.
5- According to zymotachygraph results total and retained gas
decreased as by-products or its extracted dietary fiber increased.
The same trend was observed in both hard and soft wheat flour
dough.
6- As rheological properties evaluated using Amylograph test, the
maximum viscosity decreased as dietary fiber increased in
doughs. The same trend was detected in both hard and soft
wheat flour.
7- As falling number test revealed, falling number decreased as
by-products or its extracted dietary fiber increased. The same
trend observed in both bard and soft wheat flour dough.
8- As chemical composition of the final products revealed, ash,
crude fiber and dietary fiber increased as guava seeds or sugar
beet by-products or its extracted dietary fiber increased.
9- Baking quality and organoleptic properties decreased as byproducts
or its extracted dietary fiber increased. The same trend
was observed in both bread and biscuit Pan bread containing
dietary fiber had lower volume and higher weight, while biscuit
containing dietary fiber had lower volume and spread ratio than
that of control one.
As mentioned before, as fiber increased bread and biscuit
quality decreased. The by-products could be added to wheat
flour up to 5% and extracted dietary fiber up to 3% to produce
acceptable bread or biscuit.
Second: Effect of replacement of NaCI with KCl or CaCh on pan
bread or biscuit quality. The obtained results revealed that:
1- Hard wheat flour had higher content ofNa, K, and Ca than that
of soft wheat flour.
2- As recorded by farinograph test, water absorption decreased as
salt level increased and stability increased regardless of salt or
flour type.
3- According to extensograph test, extensibility decreased and
resistance to extension increased as a result of the presence of
salt regardless of salt type and the replacement ofNaCI with
KCl or eaCh had no clear effect. The same trend was observed
regarding soft and hard wheat flour.
4- As recorded by zymotachygraph test, total and retained gas
decreased, as salt level increased. The replacement ofNaCI by
KCl or CaCh had no clear effect The same trend was observed
concerning hard and soft wheat flour.
5- Regarding amylogrph test, as salt level increased, maximum
viscosity decreased regardless of salt type or replacing ratio.
6- Falling number test revealed that falling number decreased as
salt level increased. The same trend was observed in both hard
and soft wheat flour.
7- As replacement ratio increased, the replace mineral content
increased in the final product as revealed through mineral
content determination.
8- Baking quality and organoleptic properties tests revealed that
there was no clear difference as a result of partially replacement
of NaCI or CaCh, but used CaCh or KCI instead of NaCl
caused clear adverse affect of the final product concerning
baking quality or sensory evaluation. As mentioned before it
could be concluded that:
1- Guava seeds powder, sugar beet by-products and its extracted
dietary fiber are suitable for high fiber bread or biscuit
regarding aflatoxins test. Additional to recycling of by-products
of food processing units is desirable trend regarding
environmental pollution.
2- Guava seeds or sugar beet by-products can use up to (5% flour
weight basis) and its extracted dietary fiber can use up to 3%.
3- NaCl can replace using KCI or CaCh up to SOOk for producing
low sodium bread or biscuit regarding sensory evaluation and
baking quality of the final products.