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.).