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Quality of Flour and Balady Bread Made of Two Bread Wheat Varieties Planted in a Favorable and Saline-Stressed Location in Egypt |
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PP: 113-129 |
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doi:10.18576/wefe/040203
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Author(s) |
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Amal Mahmoud Hassan Abdel-Haleem,
Seham Yehia Gebreil,
Abd El-Majeed S.T.Eisssa,
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Abstract |
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| This study aims to assess the quality of the flour and Balady Bread of two bread wheat varieties, namely Sids-14 and Misr-2, planted in Sids Station as a favorable location and in West-West El-Minya as a saline-stressed location, in the seasons 2018–2019 and 2019–2020. Salinity stress in West-West El-Minya had (P ≤ 0.05) changes in the agronomic characteristics and yield performance of the wheat plants, which (P ≤ 0.05) diminished the flour composition and rheology, and the sensory, physical, and nutritional properties of the Balady Bread. The wheat plants grown at the West-West El-Minya location were earlier in heading and maturity, shorter in height, had a reduced number of kernels per spike, 1000 kernel weight, and grain yield than those cultivated under Sids conditions. The flour of the wheat variety Sids-14 might, however, have more (P ≤ 0.05) crude protein and wet gluten, but its dough showed lower water hydration, extended development, and stability times, with significant protein weakening (C2), hot gel stability (C4), and starch retrogradation in the cooling phase (C5). The flour of the wheat variety Misr-2 exhibited lesser (P ≤ 0.05) changes and better performance in most of the studied characteristics, with an increase in crude protein, wet and dry gluten contents, higher water hydration, and an anti-stalling effect (C5-C4) for its bread. Balady Bread loaves from the West-West El-Minya location had (P ≤ 0.05) acceptability scores in the crust color, taste, and odor; more dietary protein with reduced specific volume; lower ash contents; and an extreme increase in Na and lower Zn and Fe contents. This study recommended that the West-West El-Minya location is promising for future wheat cultivation due to its good yield productivity and acceptable flour and bread qualities, despite its stress conditions, and the wheat variety Misr-2 was better than Sids-14 under these conditions. |
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