Document Details

Document Type : Thesis 
Document Title :
Evaluation of Mushroom Fortified Bread Made Using Wheat Flour at Different Rates of Extraction.
تقييم الخبزالمدعم بفطرعيش الغراب المصنع بإستخدام دقيق قمح بنسب إستخلاص مختلفة
 
Document Language : Arabic 
Abstract : Because of reducing the nutritional value of reduced wheat flour extraction rate (70-75%). Also because of unacceptable consuming of bakery products made flour whole meal wheat flour . So the aim of study was to use dried mushroom powder to improve the nutritional value of wheat flour 75% extraction rate and eating quality of whole meal wheat flour. Two methods of drying ,the first was sun dried mushroom powder and the second was oven/sun-dried mushroom powder. Chemical composition of wheat flour 75% extraction rate. Whole meal wheat flour, fresh and the two types of dried mushroom powder and the produced flat bread and pan bread made from the two types flour and supplemented with different levels of dried powder of mushroom . Rheolological properties of dough measurements and sensory evaluation of flat bread and pan bread were studied .The effect of dried mushroom incorporated with the two types of wheat flour and were used in making flat bread on bread staling for 72 hours were studied . The digestion of the protein of both types of dried powders and the produced bread made using wheat flour 75% extraction rate or whole meal wheat flour. The results showed that whole meal could be considered as a good some of nutritive values than that of wheat flour 75% extraction rate. The fresh mushroom contained 29.19% protein ,5.98% ash, 7.41% crude fiber ,63.19% carbohydrate ,13.44% dietary fiber on dry weight basis.. The mineral contents showed that Potassium (k) content And Selenium (se) were the highest (3238.42,3255.62 mg /100g of Potassium (k) of sun dried mushroom and oven/sun-dried . While Selenium (se) were (271,272.53 mg/100 of Selenium (se) respectively. The digestion of protein of both types of dried powders was more effective with pepsin than trypsin. The change in color among the two methods of mushroom drying was lightness in oven/sun-dried mushroom than that of sun dried mushroom. The incorporation of increased levels of oven/sun–dried mushroom with either of the two types of wheat flour (75% extraction rate and whole meal wheat flour) caused changes in rheolological properties. While dough of Flat bread or Pan bread supplemented with 3% level of oven/sun–dried mushroom had no more changes in rheolological properties (on dry weight basis flour). The supplementation of pan bread or flat bread with 3% of dried mushroom improve some physical properties and quality of the produced bread . The total digestibility of control bread make using two types of wheat flour was slightly higher than supplemented with 3% of dried mushroom powder .The rate of water retention capacity (staling) of flat bread made using the two types of wheat flour and supplemented with 3% was improved during storage periods . This maybe training Visibility investigation of oven / sun dried mushroom for using to upgrade the nutritional value of bread . 
Supervisor : Bothina Abd-Elateef. 
Thesis Type : Master Thesis 
Publishing Year : 1428 AH
2007 AD 
Added Date : Sunday, July 3, 2011 

Researchers

Researcher Name (Arabic)Researcher Name (English)Researcher TypeDr GradeEmail
تغريد عابد يوسفYousef, Tagreed AbedResearcherMaster 

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 29895.doc doc 

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