| Abstract: |
This study was carried out to substitute 20 and 30% of wheat flour with maize and parboiled chickpea flours while barley flour at level 30% and its blends and effects on rheological and baking properties as well as the acceptability of bread. Also, to study the effect of using selected improvers namely mono-diglyceride and ascorbic acid with wheat flour and wheat flour substitution by maize, parboiled chickpea and barley flours on rheological, physical and sensory evaluation.1. Chemical composition of wheat, maize, barley and chickpea flours:The wheat flour recorded the highest moisture content and following by maize and barley flour while the chickpea flour had lower moisture content. Parboiled chickpea flour was recorded the highest value of crude protein, lipid, ash and crude fiber contents compared to other flour samples. Maize flour recorded the highest value of total carbohydrate and the lowest content of crude protein and ash content. Wheat flour contained the highest value of reducing sugars followed by maize and barley flours while the parboiled chickpea had the lowest content.Mineral content:Barley flour is the richest material in calcium, being 220.52 followed by 113.40, 75.18 and 18.66 mg/100gm for parboiled chickpea, maize and wheat flours, respectively. Parboiled chickpea had the highest content of iron, being 6.20, 4.15, 3.61 and 3.56 mg/100gm. for parboiled chickpea, wheat flour, barley and corn flours, respectively. Parboiled chickpea flour gave the highest content of zinc, being 3.10, 1.86, 1.40 and 0.89 mg/100gm. for parboiled chickpea, barley, corn and wheat flour, respectively. Parboiled chickpea flour gave the highest content of cupper 0.67 mg/100gm all treatment considered as a good source of supplementation in diet.
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