الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
• 5- SUMMARY
The present work was carried out to study the effect of substituting corn meal, and barley flour by different ratios 5, 10 and 20% respectively to 95, 90 and 80% wheat flour 72% extraction to produce butter cake, and sponge cake with improvers (pectin, lecithin or CMC 1% carboxy methyl cellulose) on chemical, staling and sensory evaluation.
- Also, to study the effect of adding 20% corn meal to wheat flour 72% extraction to produce cracker (Bretizel) on chemically, and sensory evaluation.
- On the other hand, the penterometer apparatus was used in determining the staling and suggested relation between penterometer reading and AWRC.
- Study the substitutions of wheat flour by corn meal, and barley flour with pectin, and CMC on rheological properties.
The obtained results can be summarized as follows :
- Raw materials table results were that, wheat flour 72% extraction was high content in total carbohydrates and protein (86.26% and 11.42%), compared to (83.38%, 9.11, and 85.26%, 8.99%) for corn meal and barley flour, respectively.
- Corn meal had the highest ratios of total fat it was (4.13).
Chemical composition of produced cakes
-Concerning the chemical composition of butter cak and butter cakes with improvers. Results showed contents for all butter cakes were 8.80, 8.82, 8. control, butter cake with pectin, butter cake with butter cake with CMC 1%, respectively.
-Regarding the chemical composition of sponge cak and sponge cakes with improvers 1% ratio, data protein content, ash, and total carbohydrates were among control, sponge cake with pectin, sponge lecithin, and sponge cake with CMC 1%.
- Concerning the chemical composition of butter substitutions ratios. Results indicated that, prote control was higher than all treatments in Table (4).
The lowest ratios of protein contents with 20% substitutions.
-The total carbohydrates with 20% barley flour sub higher than 20% corn meal substitution.
Also, control had the highest ratio, it was 6 carbohydrates.
- Control treatment had the lowest ratio of ash c 1.63% compared to all other treatments.
s (controls) at, Protein 1, 8.83% of ecithin, and
s (controls) howed that, ost similar cake with
cakes with content for
arley flour
titution was 54 of total
ntent, it was
-The treatment with barley flour had the high value of protein digestability compared to the treatment with corn meal..
- Data showed, increasing in lipids content from 5% corn meal to 20% corn meal, substitutions.
Chemical composition of sponge cakes with substitutions The data showed that protein content had decreased gradually from 5% - 20% substitutions corn meal, and barley flour relative to control treatment.
- For lipids content, the obtained data revealed that, a slight increasing noticed in sponge cakes from 5% - 20% substitutions with corn meal, and barley flour, frequently.
- Control treatment had the highest value of protein digestability, it was 78.66%, on the other hand, added barley flour substitutions caused to increase the protein digestability.
-Control had the highest value of total carbohydrates compared to other treatments.
Chemical composition of cracker product with corn meal substitutions: Data revealed that,
-The treatments with malt, had the highest values of protein digestability compared to the rest of treatments without malt with 10% corn meal substitutions except control treatment.
-All treatments were almost similar contents of lipids.
Minerals content mg/100g of raw materi cakes, sponge cakes and cracker products:
- Wheat flour had the lowest ratios of Mg, Zn, Mn,
- Butter cake with 20% barley flour substituti highest ratio of Mg, Na, Zn, Fe, Ca, and K.
- Meanwhile, control of butter cake had the low Mg, Na, Mn, Fe, and Ca.
- Regarding the control of sponge cakes, the result control had the lowest ratios of Mg, Na, Zn, Mn, Fe
- Also, calcium content was the highest ratios in flour substitutions. Meanwhile, the lowest ratios corn meal substitutions.
- Regarding the sponge cakes with CMC 1% substituted 5% corn meal had higher ratio of Mg, Mn than 5% barley flour or 10% corn meal.
- On the other hand, the treatment with 5% barl higher ratios of iron, compared to control.
- Effect of adding different improvers on wheat extraction of cake staling (AWRC), the data notice was a gradual ’ decrease in AWRC values d temperature storage of butter cake controls.
- from reading penetrometer instrument, indicated th AWRC% decreased, the penetrometer reading increas
- Dealing with sponge control cakes with improv that, control of sponge cake with pectin had the high AWRC% at zero time..
Is, butter
e and Ca n had the
st ratios of
owed that, d Ca.
20% barley as in 20%
found that, a, Zn, and
y flour was
our of 72% that, there mg room
t, when the
rs, noticed st ratios of
- Substituted barley flour with pectin in butter cake caused to decrease in AWRC regarding of corn meal substitutions.
- Reading penetrometer at zero time was the lowest reading compared to reading after 3 days, and 6 days.
Organoleptic properties :
- For the butter cakes with pectin data revealed that, butter cake with pectin had the highest score of texture, followed by 5% corn meal, 5% barley flour, 10% corn meal, 10% barley flour and 20% corn meal, barley flour.
- from the statistical analyses, there were no significant differences between 5% corn meal, and 5% barley flour, also, among 10% corn meal, 10% and 20% barley flour.
- Dealing with crust color score, data showed that, there were significant differences between butter cake with pectin and all other treatments.
- There were no significant differences among 5% corn meal, 5% barley flour, and 10% corn meal, respectively.
- Concerning taste, shape and overall acceptability, data showed that, control had the highest score followed by 5% substitution for both corn meal, and barley flour, followed by 10%, 20 corn meal, and 10%, and 20% barley flou.
- from the data illustrated before, we showed that, substituted wheat flour 72% extraction with corn meal, and barley flour as 5% ratio, did not change the most sensory evaluations (characteristics) of organoleptic tests.
- Also, substituted 10% barley flour and corn meal, ad the same score in organoleptic test, these refer to the ability for using barley flour as well as corn meal to produce sponge cakes and butter cakes.
- For the improvers which were added on the produc and the gave effect to the staling ratios, data showed that, p ctin had the best affected for retarding the staling ratios; frequent y, effect on shelf life of the products; butter cakes as well as spo ge cakes by concentrated 1%, followed by lecithin 1% added, an followed by CMC 1%.