MEETING ABSTRACT

P-175
Comprehensive evaluation of European imported wheat flour incomparable to local wheat flour in Libya. H. M. GADAN, SR. (1), A. Qasim Akasha (1), A. Daboob (1), M. Abd Alsalam (1). (1) Sebha University, Sebha, Brak, Libya.

Libya imports 95% of the flour needed for its baking industry from European countries. This study focused on evaluation of chemical composition of six types of European wheat flour from Holland as well as wheat flour milled from a local variety. The wheat flour contained 12.4–13.8% protein, 1.32–2.5% lipid, 0.16–1.91% ash, and 70.5–70.8% carbohydrate. Wet gluten was 319–427 sec. The viscosity at maximum point of gelatinization using a Brabender amylograph was 370–1,294 BU. Data from a Brabender farinograph indicated that the flour water absorption capacity was 63.8–75.5%. Dough stability was 3.27–7.50 min. Data from Extensograph revealed that resistance to extension (174–440 BU) increased with increase in fermentation time, while extensibility (98–171 mm) decreased with increase in fermentation time.