Abdel-Kader Z M
Ain Shams University, Women's College, Department of Biochemistry and Nutrition, ET-Heliopolis, Cairo, Egypt.
Nahrung. 2000 Dec;44(6):418-21. doi: 10.1002/1521-3803(20001201)44:6<418::AID-FOOD418>3.0.CO;2-U.
Physical, rheological and baking properties of decorticated cracked broadbeans-wheat composite flours were studied and the acceptability of the Egyptian 'Balady' bread was evaluated by sensory tests. Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in bread. Farinographic studies showed that water absorption, arrival time and dough development time increased as the amount of DCBF increased, while dough stability time increased at 5% and 10% of DCBF substitution and decreased at 15% and 20% substitution. Also, the extensographic energy of the dough decreased as DCBF substitution increased, while the ratio between resistence and extensibility increased. There was a decrease in peak viscosity with increased amounts of DCBF. A reduction of the diameter and weight of bread loaf was observed as the amount of DCBF increased. The sensory properties of 'Balady' bread showed that at the two levels of 5% and 10% DCBF-substitution, the 'Balady' loaves did not show any significant differences (P > 0.05). It is concluded that the replacement of bread flour (WF) with up to 10% decorticated cracked broadbeans flour produced acceptable Egyptian 'Balady' bread.
研究了脱皮破碎蚕豆-小麦复合面粉的物理、流变学和烘焙特性，并通过感官测试评估了埃及“巴拉迪”面包的可接受性。在面包制作中，使用脱皮破碎蚕豆粉（DCBF）替代5%、10%、15%和20%的小麦粉（WF）。粉质仪研究表明，随着DCBF用量的增加，吸水率、到达时间和面团形成时间增加，而面团稳定时间在DCBF替代量为5%和10%时增加，在15%和20%替代量时减少。此外，随着DCBF替代量的增加，面团的拉伸能量降低，而抗阻与延伸性之比增加。随着DCBF用量的增加，峰值粘度降低。随着DCBF用量的增加，观察到面包体积和重量减小。“巴拉迪”面包的感官特性表明，在DCBF替代量为5%和10%这两个水平时，“巴拉迪”面包没有表现出任何显著差异（P>0.05）。得出的结论是，用高达10%的脱皮破碎蚕豆粉替代面包粉（WF）可生产出可接受的埃及“巴拉迪”面包。
