Chemical and Functional Characteristics for Breadmaking: Comparison of Fermented Whole-Plant Flours with Refined Wheat Flour

Bakr1, Mohamed H; Shehta2,, Heba A; El-Chaghaby2, Ghadir A; Abo El-Hassan3, Diea G; Alowais4, Ali Naser A; Aly5,, Salwa A

doi:10.21608/enj.2025.450030

Chemical and Functional Characteristics for Breadmaking: Comparison of Fermented Whole-Plant Flours with Refined Wheat Flour

Document Type : Original Article

Authors

¹ 1 Department of Animal Production, Faculty of Agriculture, Cairo University, Giza, Egypt.

² 1 Department of Animal Production, Faculty of Agriculture, Cairo University, Giza, Egypt

³ 2 Regional Center for Food and Feed, Agricultural Research Center, Giza, Egypt.

⁴ 3 Department of Medicine and Infectious Diseases, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt.

⁵ 4 Geo Chem Middle East Company, U.A.E

⁶ 5 Department of Food Hygiene, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt

10.21608/enj.2025.450030

Abstract

ABSTRACT
Egypt needs sustainable nutrient-rich alternatives for bread production because of its significant reliance on imported wheat. In contrast to refined wheat flour this study examines the chemical makeup nutritional profile and functional characteristics of flours made from fermented whole wheat corn millet and wheat- corn-millet mixture. Analysis was done on composite flours that contained 25% 50% and 75% mixed flour. All treated flours had lower moisture contents (10. 2–10. 9 g/100g) according to proximate analysis than wheat flour (11. 7 g/100g) suggesting improved shelf-life potential. Millet flour was high in zinc and sodium and had the highest levels of fat (3. 75 g/100g) fiber (1. 88 g/100g) and energy (4299 cal/g). With complete wheat flour having the highest protein content the range was 10–2–13 percent. Good protein quality was suggested by the low non-protein nitrogen content found in all samples. Mixed and millet flours had higher levels of vitamin E and carotene while corn flour had the highest iron content (95–36 mg/kg). All of the substitute flours had a marginally higher amino acid content than the control. The 50% mixed flour + 50% wheat blend was found to be the most functionally appropriate for breadmaking by rheological testing it had favorable extensibility and gelatinization as well as high dough stability. All things considered millet-based fermented whole-plant flours present a viable way to improve breads sustainability and nutritional content while lowering reliance on imported wheat

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