Supplementation of wheat flour with natural sources to reduce cholesterol and enhance quality of bakery products in Egypt and Sudan / Rabab Hashem Mohamed Mohamed ; Supervised Amira Shawky Soliman , Mohamed Said Abbas , Mohamed Fathi Abolela

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Rabab Hashem Mohamed Mohamed

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Material type: Text

TextLanguage: English Publication details: Cairo : Rabab Hashem Mohamed Mohamed , 2019Description: 183 P. : charts , facsimiles ; 25cmOther title:

تدعيم دقيق القمح بمصادر طبيعية لتقليل الكولسترول وتعزيز جودة المخبوزات فى مصر والسودان [Added title page title]

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Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of African Postgraduate Studies - Department of Natural Resources Summary: As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat with quinoa, cassava and guar flours at levels of 20%, 30% and 5%, respectively, on chemical, rheological and sensory characteristics of the Egyptian balady bread. The study was carried out in the Agricultural Research Center, Egypt, and aimed to reduce the amount of wheat used in making wheat bread, a staple food in the country, and to enhance its nutritional and baking quality values , reduce cholesterol through the Functional Food (Gaur seeds- quinoa seeds and cassava roots), and production of healthy bread. Results proved that guar gave poor sensory characteristics, in addition to its insignificant substitution level (5%). Substituting wheat flour with 20% quinoa resulted in elevating protein, fat and fiber percentages than that of wheat (16.4, 2.15 and 1.01%, respectively). Bread made from quinoawheat blend gave the lowest fungal count and the highest shelf life (8 days) at room temperature about (20-25{u00B0}C), but resulted in significant changes in stability, volumes, texture, and structure.Substituting wheat with 30% cassava gave the highest carbohydrate content, didn{u2019}t change any of the rheological properties and no significant difference was noticed between wheat flour and 30% cassava-wheat bread in all sensory tests. Adding quinoa and cassava to wheat flour helped in reducing cholesterol levels in blood. Groups fed on bread supplements with 30% cassava and 20% quinoa were showed the highest decrease in total cholesterol, triglyceride levels, low-density lipoprotein (LDL) and highest increase in Highdensity lipoprotein (HDL), and also, they showed decrease in serum aspartate aminotransferase (AST) and Serum alanine aminotransferase (ALT)

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Holdings
Item type	Current library	Home library	Call number	Copy number	Status	Barcode
Thesis	قاعة الرسائل الجامعية - الدور الاول	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.16.03.Ph.D.2019.Ra.S (Browse shelf(Opens below))		Not for loan	01010110079819000
CD - Rom	مخـــزن الرســائل الجـــامعية - البدروم	المكتبة المركزبة الجديدة - جامعة القاهرة	Cai01.16.03.Ph.D.2019.Ra.S (Browse shelf(Opens below))	79819.CD	Not for loan	01020110079819000

Thesis (Ph.D.) - Cairo University - Faculty of African Postgraduate Studies - Department of Natural Resources

As Egypt is the largest wheat importer globally, the government is aiming to find alternatives to reduce wheat imports and to cultivate reclaimed lands. Comparative studies were conducted to investigate the effect of substituting portions of wheat with quinoa, cassava and guar flours at levels of 20%, 30% and 5%, respectively, on chemical, rheological and sensory characteristics of the Egyptian balady bread. The study was carried out in the Agricultural Research Center, Egypt, and aimed to reduce the amount of wheat used in making wheat bread, a staple food in the country, and to enhance its nutritional and baking quality values , reduce cholesterol through the Functional Food (Gaur seeds- quinoa seeds and cassava roots), and production of healthy bread. Results proved that guar gave poor sensory characteristics, in addition to its insignificant substitution level (5%). Substituting wheat flour with 20% quinoa resulted in elevating protein, fat and fiber percentages than that of wheat (16.4, 2.15 and 1.01%, respectively). Bread made from quinoawheat blend gave the lowest fungal count and the highest shelf life (8 days) at room temperature about (20-25{u00B0}C), but resulted in significant changes in stability, volumes, texture, and structure.Substituting wheat with 30% cassava gave the highest carbohydrate content, didn{u2019}t change any of the rheological properties and no significant difference was noticed between wheat flour and 30% cassava-wheat bread in all sensory tests. Adding quinoa and cassava to wheat flour helped in reducing cholesterol levels in blood. Groups fed on bread supplements with 30% cassava and 20% quinoa were showed the highest decrease in total cholesterol, triglyceride levels, low-density lipoprotein (LDL) and highest increase in Highdensity lipoprotein (HDL), and also, they showed decrease in serum aspartate aminotransferase (AST) and Serum alanine aminotransferase (ALT)

Issued also as CD

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