الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The obtained results can be summarized as follows:
1. Evaluation of composite flour:
1.1. Mixolab profiles:
•Water absorption was increased by increasing the levels of defatted soybean flour and chickpea flour.
•Water absorption was also increased with addition of 1% xanthan gum to composite flour.
•Dough stability decreased by increasing the levels of defatted soybean flour and chickpea flour. Addition of 1% xanthan gum had pronounced effect on decrement the dough stability.
•The C1 values were slightly differing between wheat flour, composite flours and with the addition of xanthan gum.
•The C2 values of wheat flour were higher than composite flours. The C2 values were slightly decreased by increasing the legumes flour level and by the addition of xanthan gum.
•The C3, C4 and C5 values of bread and cake wheat flours were higher than their corresponding in composite flours.
1.2. Mixolab indices:
•Wheat flour samples had higher mixolab indices values than composite flours with exception of water absorption index.
•Water absorption index, gluten index and viscosity index values were increased by increasing the levels of legume flours and with the addition of 1% xanthan, except for sample 6.
•Amylolysis indices increased by increasing legumes flour, while decreased by addition 1% xanthan gum.
•Retrogradation indices decreased by increasing the levels of legumes flours and with the addition of 1% xanthan.
•Mixing index of composite flours did not affect by legume flour levels and the addition of xanthan gum.
1.3. Simulator protocol of the Mixolab
•Water absorption was increased by increasing the levels of legume flours and 1% xanthan gum.
•Wheat flour had higher dough development time value and dough stability than composite flours.
•Composite flour without or with 1% xanthan gum had higher degree of softening value than wheat flour.
1.4. Falling Number value:
•The falling number of wheat flours (72% extraction) was lower than composite flours.
•Falling number for composite flours was gradually increased by increased legume flour levels and addition of 1% xanthan gum.
2. Effect of addition different type and levels of gums to composite flours on Mixolab parameters:
2.1. Mixolab profiles:
•Water absorption was increased by increasing the addition level of gums. The increment of carboxy methyl cellulose (CMC) was less than that of xanthan and guar gums addition.
•Wheat flour had low water absorption.
•Wheat flours had higher dough stability values than composite flours.
•Xanthan and carboxy methyl cellulose (CMC) had pronounced effect on increasing dough stability, on contrast guar gum.
•The C2, C3, C4 and C5 values of wheat flour were higher than their corresponding values in composite flours.
2.2. Mixolab indices:
•Bread wheat flour had higher mixolab indices values than CMC composite flours except for water absorption and gluten index.
•Water absorption index values of composite flour were increased by increasing gums level.
2.3. Mixolab simulator mode properties:
•Cake flour and composite flours had the same values of dough stability (1.5 min.).
•Dough development time was increased by increasing the level of xanthan gum.
•Degree of softening values was increased by increasing guar gum, however decreased by xanthan gum.
•Degree of softening values was decreased by increasing CMC until 1.5% and then it increased.
2.4. Effect of addition different levels of two gums blends (1:1) to composite flours on Mixolab parameters:
2.4.1. Mixolab profiles:
•Water absorption was increased by gum levels.
•Dough stability was increased Gum levels.
•C2 values of composite flours were increased by increasing the gum levels.
2.4.2. Mixolab indices:
Water absorption index, gluten index and amylolysis index values of composite flours were increased by increasing the gum levels.
2.4.3. Mixolab simulator mode properties:
•Wheat bread flour sample had highest dough stability.
•Bread wheat flour sample had the lowest degree of weakening value, followed by cake flour.
•Degree of weakening value of composite flours was decreased by increasing the gum levels.
2.4.4. Falling Number value:
•The Falling number of wheat flours was lower than composite flours.
•Falling number value was increased by the addition of 1.25% xanthan + 1.25% carboxy methyl cellulose
2.5. Effect of addition germinated flour at different levels and gums to composite flours on Mixolab parameters:
2.5.1. Mixolab profiles:
•Water absorption was increased by increasing the levels of germinated rice or chickpea.
•Dough stability, C2, C3, C4 and C5 were decreased by the addition of germinated flours.
2.5.2. Mixolab indices:
•Composite flours with gums and without germinated flours were higher in all mixolab indices except for water absorption values than composite flours with germinated flours.
•Water absorption index values of composite flours were increased by increasing germinated flours.
2.5.3. Mixolab simulator mode properties:
•Gums addition (1.5% CMC or mixture of 1.25% xanthan + 1.25% CMC) had pronounced effect on increase of dough development time
and dough stability and decrease of degree of weakening of composite flours.
•Germinated flours decreased dough development time and dough stability and increased degree of weakening.
•Composite flours with germinated flours and gums had dough stability similar to cake wheat flour.
•Composite flours with germinated flours had higher degree of weakening than bread and cake flours and composite flours without germinated flours.
2.5.4. Falling Number:
•Germinated flours decreased the falling number values.
2.6. Cupcakes:
2.6.1. Sensory properties:
•Overall acceptability of cupcakes prepared with 1 CMC (sample 3), 1.5% CMC (sample 4), 0.25% guar + 0.25% CMC (sample 6) and 0.25% xanthan + 0.25% CMC (sample 7) had rating scores described as like very much.
2.6.2. Chemical composition:
•Composite flour cupcakes had higher protein and ash and lower total carbohydrate contents than wheat flour cupcake.
2.6.3. Physical properties of cupcake:
2.6.3.1. Specific volumes
•No deference in the weight of cupcakes was observed between composite flours and control wheat flour.
•Cupcakes prepared from 1% CMC and 1.5% CMC had the highest volumes and specific volumes among all cupcakes.
2.6.3.2. Color
•Sample No. 7 of cupcake had the highest crust yellowness and whiteness values and total color difference E, followed by sample 3.
•Sample No. 4 of cupcake had the highest crumb redness and total color difference E. Samples No. 6 and 7 of cupcakes followed by No. 3 had the highest values of whiteness.
2.6.3.3. Texture profile
•Cupcake prepared with CMC, xanthan + CMC and guar + CMC increased hardness except for 1.5 CMC and decreased cohesiveness springiness
2.6.3.4. Alkaline water retention capacity
•Composite flour cupcakes had lower alkaline water retention capacity compared to control wheat flour cupcake.
•Alkaline water retention capacity was decreased by increasing storage period.
2.7. Pan bread:
2.7.1. Mixolab simulator mode properties
•Composite flour pan breads had higher water absorption weakening (Nm) and falling number and lower development time except for sample No. 1 and stability time.
2.7.2. Chemical composition:
•Composite flour pan breads had higher protein, fat and ash contents and lower carbohydrate content than wheat flour pan bread.
2.7.3. Physical properties:
2.7.3.1. Specific volume:
•Weight, volume, specific volume and height of composite flour pan breads were similar to wheat flour pan bread.
2.7.3.2. Color:
•Composite flours pan bread had higher crust redness and yellowness and lower lightness values than wheat flour pan bread.
•Composite flours pan bread had higher crumb redness and yellowness and lower lightness values than wheat flour pan bread.
2.7.3.3. Alkaline water retention capacity:
•Composite flour pan breads had lower alkaline water retention capacity compared to control wheat flour pan bread.
•Alkaline water retention capacity was decreased by increasing storage period.
2.7.4. Sensory properties:
•Overall acceptability of composite flours pan bread samples No. 1 and 4 had rating scores described as Like moderately.