Biofertilizers Effects on Chemical Composition, Rheological, Organoleptic and Quality Attributes of Wheat Balady Bread

The effect of inoculation by two bio-fertilizers, Rhizobium radiobacter and Candida incommunis, mixed with different levels of nitrogen fertilizer on vegetative growth of the winter wheat cultivar (Maser 1) was studied in the field experiment of sandy soil farm at 6th October Agriculture Company, El-Qasasin, Ismailia Governorate, Egypt. Results indicated that the addition of different levels of mineral N (25, 50, 75 and 100 kg N fed-1) and biofertilizers had significant effect on protein and carbohydrate of wheat bread. Increasing of protein and ash contents of bread made from wheat treated with biofertilizer than that the values of either whole grain or wheat flour and decreasing in the total carbohydrate. The increase in the mean value of P content was greater in yeast+ bacteria mixture (0.47%) than other treatments. Using yeast, bacteria and yeast + bacteria mixture resulted increase in K content of wheat grain with corresponding value of 0.58, 0.61 and 0.65%, respectively. The amount of Fe ranged from 46.90 to 62.8 mg/kg, 52.34 to 66.80 mg/kg and 54.36 to 67.00 mg/kg for yeast, bacteria and their mixture, respectively. The mean value of wheat grain contained 24.69 mg/kg of Zn for the mineral (control). mean value of Mn content of wheat grain with corresponding values of 41.83, 42.59 and 44.75 mg/kg, respectively. The data revealed that there is significant effect on the rheological characteristics, i.e., wet, dry gluten and gluten index between treatments and control. The mean value of wheat flour 82% showed that wet gluten amounted in 17.15% for the mineral (control). Wet gluten ranged from 18.52 to 19.23%, 16.78 to 17.01% and 17.35 to 17.92% as a result of treatment with yeast, bacteria and yeast + bacteria mixture, respectively. This study aimed to use different mineral nitrogen levels alone or combined with bio-fertilizers (Rhizobium radiobacter sp strain inoculation and Yeast) to enhance the growth yields of wheat and improve its chemical and physical properties and its nutrients component that reflects on the nutrients value of the balady bread offered to the Egyptian populations.