Study of Bread Form Composite Flour of Maize Flour with Pregelatinized Starch (PGS) Evan Butrus Ilia Halala Wrya Alikhan College of Agriculture, University of Salahaddin, Erbil, Kurdistan Region Iraq E-mail: evan.ilia@su.edu.ktd halalalily@yahoo.com Abstract:- The study was conducted to arise and increase composite bread with maize flour and PGS to evaluate the quality parameters and properties of resulting dough and breads. Loaf breads were formed from composite flour containing 10, 15, 20, 25, and 30% of maize flour with 10% PGS(Recommended form pervious study) as constant for wholly samples and compared with wheat bread for various quality attributes of the developed products. Addition of maize flour negatively affected of doughrheology properties and baking properties, but the nutritional quality was improved in case of fat content. Replacement of 10% maize flour into wheat flour 10% PGS retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. The physical study showed that there was no significant difference between the wheat bread and bread with 10% maize flour. High positive correlate was found between specific loaf with texture, taste and overall acceptability but negatively correlated with hardness. Specific loaf volume, hardness and springiness decreased during storage with increasing level of maize flour in the composite flour formula. Key words: - Wheat flour, Maize flour, Pregelatinized maize starch, Composite bread, Physico-chemical Composition. 1 Introduction Bread is an important staple food in both developed and developing countries. Composite flour technology initially referred to the process of mixing wheat flour with cereal and legume flours for making bread. Bread wheat (Triticumaestivum sp.) is normally used for productions of variety breads. Many wheat varieties are cultivated in the region and a breeding program was established, research centres to continually improve the local varieties. The main ingredient of bread is wheat flour. The flour should have good amylase activity, the moisture content should be less than 14% and the color or appearance should be satisfactory [1]. The whole wheat flour has been shown by many researchers to be a rich source of these functional ingredients such as fiber, photochemical, minerals, essential amino acids that are located in the bran and fat soluble vitamins contained in the germ of the whole wheat grain [2]. Due to the high cost, geographical scarcity and high demand of wheat flour, efforts are been directed toward the provision of locally available alternative source of flour such as maize, cassava, oats. Starch plays two roles in bread products, firstly in the creation of the sponge structure and secondly in the changes to the stored products, known as bread staling. The most important property of Pregelatinized starch is that it instantly hydrates and swells in water at room temperature. However, finely ground products of Pregelatinized starches are difficult to disperse in water homogeneously since they hydrate rapidly at contact with water and form lumps or fish eyes [3]. The hydration rate can be slowed down by premixing the Pregelatinized starches with other ingredients. Furthermore, the Pregelatinized starch showed cold water viscosity at 25˚C,while native wheat starch was not able to increase the viscosity under this condition .it also increased water absorption and swelling of the starch compared to its native counterpart as described by [4]. The aims of this study were to arise and increase maize flour based composite bread with presence of 10% PGS and compare with wheat flour bread in respect to physico-chemical properties, baking quality. 2- Materials and methods Commercial bread wheat flour 80% extraction, was passed through sieve size 9xx (150 μ) produced by BETWATA Milling Co. Erbil-Kurdistan-Iraq. Maize flours were collected from local market, and Pregelatinized maize starch (PGS) supplied by SAVUNMAN STARCH- LTD, Turkey, the samples were conducted as shown in (Table 1). Moisture, E. B. Ilia, H. W. Alikhan Food and Nutrition Science - An International Journal http://iaras.org/iaras/journals/fnsij ISSN: 2367-9018 6 Volume 1, 2016