Comparison of the physical, chemical, rheological and baking properties of wheat bread and wheat fortified with oats and almond bread

Abstract

The study was conducted in the laboratories of the Faculty of Agriculture, Department of Food Sciences, for the period from 1/5/2021 to 1/6/2021 It included the production of wheat bread and wheat bread fortified with oats and almond bread in order to compare the physical, chemical, rheological and baking properties of bread produced from wheat and from wheat fortified with different percentages of oats and almond bread Different samples were taken from bread fortified by 100 percent, wheat bread fortified with oats by 10 percent, wheat bread fortified with oats by 15 percent, and wheat bread fortified with oats by 20 percent, oat flour in addition to almond bread. The results of the physical characteristics showed a high percentage of moisture in almond bread and a decrease in wheat bread. The results also showed a high percentage of protein in wheat bread and a decrease in wheat bread, and the percentage of fat in almond bread increased compared to the rest of the samples, and the highest value of carbohydrates was in wheat bread and less in almond bread. As for the results of the rheological characteristics of the flour, the farinograph results showed that the highest absorption rate was in the almond sample 68.6 and the lowest in the wheat sample 60.6, while the longest period was for the time required for ripening in almond bread 17.2 and the lowest in wheat flour 4.8 and recorded the highest stability period in the almond sample was 11.3 and the lowest was in wheat 5.0, as for the sensory evaluation. The results showed the superiority of wheat bread in most of the traits. As for the smell and taste, the preference was for almond bread.