Production and Improvement of Fino and Pan Breads Made from Different Extractions of Wheat Flour

Hemicellulase (Hm) and lecithin (Le) were utilized to production of high quality fino and pan breads by using different mixtures of wheat flours 82% extraction rate (WF82) and wheat flour 72% extraction rate (WF72). The results showed that add of 0.5% Hm. alone or mixture of 0.5%Hm. and 1% Le. lead to increased of water absorption to 65.7% compared with WF 72. Add of 0.5% Hm. alone or mixture of 0.5%Hm. and 1% Le. decreased development time from 2.5 to 1.5 min. and increased the stability of dough and resistance to extension (R) and dough extensibility (E) comparing with WF72 and WF82. Use of Hm. and Le. improved produced fino breads quality when use the same flour mixture with and without Hm. or Le. No significant difference occurred between fino bread made from (75%WF72 + 25% WF82 + Hm.) and control sample (100% WF72), but there are significant difference between fino bread made from (75%WF72 + 25% WF82 without enzyme) and control sample (100% WF72).

According to sensory evaluation results, the most preferred six mixtures selected to produce pan bread as following: (100% WF72), (75% WF72 + 25% WF82), (75% WF72 + 25% WF72+ Hm. ), (75% WF72 + 25% WF82 + Hm.+ Le.), (50% WF 72 + 50% WF 82+ Hm.) and (50% WF72 + 50% WF82 + Hm.+ Le.).

Overall score recorded no significant difference between produced pan bread samples, but there are significant differences between samples in crust color, volume, crumb color, crumb grain and softness and that’s due to use WF82. Addition of 0.5% Hm. alone or mixture of 0.5%Hm. and 1% Le. increased specific volume of loaves from 3.11 to 3.5 in 75% WF72 + 25% WF82 bread sample. An significant difference appear clearly in volume and specific volume when use Hm. and Le. with 75% WF72 + 25% WF82 or 50% WF72 + 50% WF82. Addition of Hm. and Le. were decrease hardness and improvement texture of produced pan bread due to use Texture analyzer and attributes with high quality and increase shelf-life.