الفهرس 
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Abstract
Bread and bakery products have an important role in human
nutrition. Generally, wheat bread is considered to be a good source
of energy and irreplaceable nutrients for the human body. This is
especially true for the products made from whole grain or highyield
flour types. Bread is considered as a basic food worldwide. It
is part of the Mediterranean diet, which has recently been awarded
World Heritage status as a model for healthy eating.
Whey permeate (WP), contains essentially lactose and some
minerals and minimal fat and protein. Permeate are commonly used
in formulation of infant foods, integrators, bakery products, and
meat products.
The main objective of this research is to investigate
improvement of bread flavor and decrease amount of water(60% -
70% absorption) used in bread making. This improvement and
decreasing amount of water used in dough was achieved by
studying the following objectives:
1- Addition different percentages from milk permeate to the dough
during the process of Balady bread and toast bread.
2- Addition different strains of lactic acid bacteria (AL5- CL8) to
the dough.
3- Studying the chemical composition and the microbial count of
milk permeate.
4- Effect of storage at cooling, room temperature and 40°C on milk
permeate stability.
5- Studies of using either wheat pollard or fine bran on the resulted
gluten and cumulative gas during fermentation stage.
The following results were obtained from this work:
1- Chemical analysis of milk permeate :
Milk permeate contain the moisture, total solid, ash,
crude protein, fat, and lactose were 93, 6.1, 0.57, 2.19, 0.34
and 4.23%, respectively.
1-2- pH and titaritable acidity of milk permeate.
Milk permeate contain pH round 6.2 and 0.09 %
acidity.
1-3- Microbial count of milk permeate:
The total count of milk permeate are 1000cfu/g, yeast
800cfu/g and lactic acid bacteria 7200cfu/g.
2- Effects of storage at (5±2°C), room temperature and
(40±2°C) on milk permeate stability.
2-1 Effect of storage at (5±2°C), room temperature and
(40±2°C) on pH and TTA of milk permeate:
The pH of milk permeates after storage at (5±2°C)
was stable with increasing storage time. But increased with
increasing storage time of permeate at room temperature and
(40±2°C).
2-2 Effect of storage at (5 ±2°C), room temperature and
(40±2°C) on microbial count of milk permeate.
2-2-1 Total microbial count:
The total microbial count of milk permeate was stable
with increasing storage time of milk permeate at (5±2°C).
The total number of microorganisms was increased with
increasing storage time at room temperature and decreased
at the end of storage. The increase of total number of
microorganisms of milk permeate stored at (40±2°C) was the
higher.
2-2-2 Yeast count:
The count of yeasts of milk permeate was stable with
increasing storage time of milk permeate at cooling
conditions (5±2°C).The yeasts count was increased with
increasing storage time at room temperature. And decreased
at the end of storage. The increase of yeasts counts in milk
permeate stored at (40±2°C) was the highest.
2-2-3 Lactic acid bacteria:
The count of LAB of milk permeate was stable with
increasing storage time of milk permeate at cooling
conditions of 5°C. LAB count was increased with increasing
storage time at room temperature and decreased at the end of
storage period. The increasing of yeasts count in milk
permeate stored at 40°C was the highest.
3- Addition different percentages from milk permeate to the
dough.
3-1 Effect of milk permeate addition on cumulative gas
production in case of flour (82%):
The amount of gas produced in dough increased with increasing
the percentage of milk permeate and fermentation time.
3-2 Effect of milk permeate addition on cumulative gas
production in case of flour (72%):
The amount of gas produced in dough increased with increasing
the percentage of milk permeate and fermentation time.
3-4 Effect of milk permeate addition on wet and dry gluten
of flour (82%, 72%):
The wet and dry gluten percentages in dough show no
marked affect by addition of milk permeate percentages.
Meanwhile wet and dry gluten in dough increased with
increasing the percentage of milk permeate in case of flour 72% Gluten quality in the dough was affected by addition of milk
permeate, and it was increased with increasing milk permeate
percentage.
4- Addition different strains of lactic acid bacteria (AL5- CL8)
to the dough.
4-1 Effect of lactic acid bacteria strains (AL5- CL8) on
cumulative gas production of flour (82%):
The amount of gas produced in dough increased with
increasing count of LAB (AL5and CL8) and fermentation
time show higher amount than the comparison sample.
4-2 Effect of lactic acid bacteria strains (AL5- CL8) on
cumulative gas production of flour (72%):
The amount of gas produced in dough increased with
increasing count of LAB (AL5and CL8) and fermentation
time and show higher amount than the comparison sample.
4-3- Effect of lactic acid bacteria strains (AL5- CL8) on
wet and dry gluten and gluten quality of flour (72% and
82%):
Wet and dry gluten in dough increased with addition
of lactic acid bacteria strains (AL5- CL8) in flour 82% and
appear to be higher than the comparison sample.
Addition of lactic acid bacteria strains (AL5 or CL8) show
no marked direction to gluten quality compared to the
control sample.
5- Production of Balady bread and toast bread.
5-1- Chemical and physical measurements of Balady bread:
5-1-1-Chemical composition of Balady bread
Little variation was noticed between the caparison
sample and that samples containing milk permeate (100-75- 50%) in relation to moisture, ash and fiber, meanwhile
protein and lipids percentage were affected.
5-1-2- Acidity and pH value of Balady bread:
The acidity of Balady bread was decreased with
increasing of milk permeate percentage. On the other hand
the pH values of Balady bread were increased with
increasing of milk permeate percentage.
5-1-3 – Sensory evaluation of Balady bread:
The sensory evaluation results indicated that quality
characteristics of Balady bread were increased with 50%
milk permeate addition. The major enhancement was
appeared in case of loaf circulation, rising, odor and taste.
Meanwhile the other characteristics showed less amount
when 100, 75% P or when AL5 and CL8 are used, but these
characteristics values still higher than the comparison
sample.
5-2- Chemical and physical measurements of toast bread.
5-2-1- Chemical composition of toast bread:
Little variation was noticed between the caparison sample
and that samples containing milk permeate (100-75-50%) in
relation to moisture, ash and fiber, meanwhile protein and
lipids percentage showed little increase in values.
5-2-2- Acidity and pH value of toast bread:
The pH values of toast bread were increased and
consequently the acidity decreased with increasing of milk
permeates percentage.
5-2-3 – Sensory evaluation of toast bread:
The sensory evaluation results indicated that quality
characteristics of Balady bread were increased with milk
permeate percentage (75%).The major enhance was appeared in case of shape, crust appearance, crumb color,
odor and taste. Meanwhile the other characteristics showed
less amount when (100, 75%) P are used but this
characteristics value still higher than the comparison sample.
6- Organic acids in Balady and toast bread:
The organic acids determination of Balady bread
samples (control – 75 % milk permeate – CL8 strain) and
toast bread samples (control – 50 % milk permeate – CL8
strain) indicated that citric, acetic, oxalic and lactic acids are
the demonstrated organic acids in all Balady and toast bread
samples. These acids are registered of high value in the toast
bread with lactobacillus casi. However, traces of oxalic,
acetic, fumaric, maleic acid were detected in Balady bread
with lactobacillus casi.
7- The use of wheat pollard and fine wheat bran with the best of
the obtained treatments that used either the permeate or the
strains of bacteria (AL5 or CL8) showed a small negative
direction when examined to gluten quantity and a marked
positive direction to the cumulative gas production during
fermentation period up to 120 min.
The study recommend the use of permeate at 50 % in case
of production of Balady bread, and at 75 % in case of toast
bread.
The use of strains from (lactobacillus casi, Lactobacillus
acidophilus) could also be recommended in case of processing
both Balady and toast bread.