Abstract
White flour from soft and durum wheat cultivars produced in Saudi Arabia (Edwal and Yovaros respectively) were used to replace white flour from bread wheat cultivar (Yecorarojo) in bread at 0%, 25% and 50% replacement levels. Breads were evaluated by volume measurement and sensory evaluation scores of external appearance, crust color, grain, texture, and color of the crumb. Before adding commercial bread improver, flour from soft and durum wheat cultivars were found to cause deterioration in bread volume, external appearance, grain, texture and color of the crumb, which increased with increasing concentration of both soft and durum wheat flour, but to a larger extent with durum wheat flour. Results of chemical composition and rheological tests indicated that flour from soft and durum wheat cultivars contained weak or medium strong gluten respectively. In addition, both physical and chemical characteristics of flour from those two cultivars were undesirable in bread. However, after adding a commercial bread improver (containing ascorbic acid, lactic acid esters of mono and diglycerides of fatty acids and an amylase enzyme) at 0.3% of flour weight, breads containing 25% soft or durum wheat flour were similar to the 100% bread wheat flour control in all aspects except for being relatively smaller in volume.