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This study aims at producing hydro lysates (dextrins) from Jordanian durum wheat milling fractions (i.e. semolina and flour) and bread wheat flour using different methods i.e. acid hydrolysis, enzymes (α -amylase and amyloglucosidase), malted grains (Wheat and barley) and several combinations of them, to be used in the production of baby cereal food. Acid and enzymatic hydro lysates of bread wheat (Triticumaestivum) flour, as well as durum wheat(Triticum durum) flour and semolina (substrates) were prepared using both α -amylase and amyloglucosidase. In addition, different percentages (0, 5, 10 and 20 % (w/w) of malted wheat flour and malted barley flour were used as a source of enzymes to hydrolyze the same substrates. All hydro lysates were evaluated for their viscosity and dextrose equivalents. Baby food formula was prepared from hydro lysates from durum wheat flour and combination of both malted barley flour and amyloglucosidase as enzyme sources, using standard commercial formula, and drying with 3 different methods (laboratory scale drum drying, commercial-scale drum drying and freeze drying), the products were evaluated organoleptic ally by an expert panel and analyzed for their amino acid content. The results indicated that malted barley flour (20% or 10% w/w) as a lone source of enzymes and durum wheat flour as a substrate gave hydrolysate with significantly (P ≤ 0.05) higher Dextrose Equivalent (DE) value and significantly (P ≤ 0.05) lower viscosity than any substrate or single enzyme source; while its combination with amyloglucosidase on the same substrate gave the best overall results. It has been shown by this study that the chemical properties of baby cereal food produced from durum wheat flour were not significantly (P ≤ 0.05) different from that of commercially produced product from bread wheat flour following the same production formula, and that the drying method (drum drying and freeze drying) had no significant effect on the chemical properties of the prepared cereal food. However the levels of some amino acids (Lycine, isoleucine and leucine) were significantly (P ≤ 0.05) reduced by drum drying compared to control sample dried at room temperature. Organoleptic properties of baby cereal food made from durum wheat flour were not significantly different (P ≤ 0.05) from that produced from the bread wheat flour, however it showed less acceptance when compared with imported brands. From these results, it can be concluded that dextrin's and baby cereal food can be produced from durum wheat flour and that malted barley flour can be used to replace α - amylase enzyme in dextrin production beside better control of some drum drying problems.
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