University of Khartoum

Effect of wheat production location and Addition of Guar Gum on Bread Quality

Effect of wheat production location and Addition of Guar Gum on Bread Quality

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Title: Effect of wheat production location and Addition of Guar Gum on Bread Quality
Author: Hamad, Solafa Abdulrahim Ali
Abstract: This study was carried out to see the effect of environment and location on the quality of wheat grain from variety Debera (season 2005/2006). Two samples of wheat (Debera) were collected from two locations (Hudieba Research Station \\\\\\\"North Sudan\\\\\\\" and Wad Madeni Research Station \\\\\\\"Central Sudan\\\\\\\". Guar gum was used with different levels as recommended improver of Sudanese wheat flour. Results obtained showed that the wheat location has a significant (P<0.05) impact on the physiochemical properties of wheat grain where the wheat grains from North Sudan were bigger in weight and harder compared to those grown in Central Sudan .This is mainly attributed to the favorable cultivation environment of wheat in the North compared to the Central region (longer Winter in the former). Also, the level of wet gluten was found significantly (P<0.05) higher in the North wheat (29.3%) compared to its value in Central wheat (25.6%), and the falling number of the North wheat flour (355sec.) was close to the ideal range (250-300sec.) compared to an extremely higher level (490sec.) recorded for Central wheat flour . Addition of guar gum as an improver at 1.0% level has significantly (P<0.05) improved the water absorption, dough development time and dough stability in wheat flour of both locations, however, the one from the North remains superior (P<0.05) compared to that of the Central region. Surprisingly, addition of guar gum 0.5% has benefited North wheat flour as reflected in better specific volume of bread (4.45cm3) compared to its control (4.33cm3) , whereas it has slightly improved the specific volume of the Central wheat flour bread (3.98cm3) compared to its control (3.90cm3).While the addition of guar gum 1.0% has benefited Central wheat flour as reflected in better specific volume of bread (4.23cm3) compared to its control (3.90cm3) , whereas it has slightly depressed the specific volume of the North wheat flour bread (4.22cm3) compared to its control (4.33cm3) . The bread from North wheat flour with 0.5% guar gum was also found superior in flavour, taste and texure compared to the bread prepared from Central wheat flour.
URI: http://khartoumspace.uofk.edu/handle/123456789/13046
Date: 2015-06-16


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