Characterization and improvement of flours of three Sudanese wheat cultivars for loaf bread making

Résumé

The aim of this study was to characterize and improve the flour of three Sudanese wheat cultivars for loaf bread making. Three local wheat cultivars; Debaira, Wadi Elneel, and Elneelain, and Canadian wheat (as control) were treated with three improvers: Alpgida (A), Samabeel (S), and Zena (Z). The results showed significant difference in the quality tests among the flours and breads made from the three local cultivars and Canadian wheat flours. Addition of improvers to the three local cultivars and Canadian wheat flours significantly (P ≤ 0.05) affected the quality tests with the exception of sedimentation value. For the local cultivars, addition of improvers increased alpha-amylase activity, Pelshenke test value, degree of softening, resistance, extensibility, specific loaf volume and decreased water absorption. On the other hand, addition of improvers to the Canadian cultivars increased alpha-amylase activity, Pelshenke test value, resistance, specific loaf volume and decreased water absorption, degree of softening and extensibility. Sensory evaluation of loaf showed that loaf bread made from the Canadian wheat flour with Z improver gained the highest score of general acceptability (8.5). Generally, Debaira cultivar showed better bread making quality as compared with the other two local cultivars.