Technological Study of Different Wheat Species in Gaza Strip

Bread is a major part of the diets in Palestine. The present study was carried out to investigate the physical and chemical character of wheat and flour produced from different varieties and evaluate these species and possibility of utilization in some food products such as flattened bread. Available six wheat types of 2007 season (LR5, LR6, MR7, MR19, MR22, and Emlag) were obtained from the Agricultural Research Center, Ministry of Agriculture, at Gaza City, Palestine. The chemical composition of studied wheat cultivars indicated that the Moisture content 10.40 – 12.10 %. The content of proteins, Crude ether extract, ash and crude fiber were (8.14 – 12.36 %), (1.54 – 2.20 %), (1.47 – 1.94 %), (1.46 – 2.09 %) respectively. The results indicated that the variety (LR5) obtained the highest value in resistance to Extension, while (LR6) got the highest value in extensibility, while (MR7) was the most Strength in dough than the rest of the samples and in terms of taste and flavor, the best variety was (LR6). Comparative studies were conducted on the effect of room temperature, refrigerator and freezer in bread stalling. This study showed a decrease in the moisture content and an increase in the friability of the pulp during storage. During the first day of storage, a decrease in the softness of the pulp occurs, while the friability of the pulp with storage increased significantly during the first three days of storage, while this decreased during storage in the refrigerator and was very little during storage in the freezer. It could be noted that the highest stalling values was obtained for bread in refrigerator at 4 °C, while the lowest values were observed when storage at room temperature.