Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato and baking conditions

Introduction: There is complete dependence on wheat flour for baked products, which are imported from other parts as wheat can’t grow in Nigeria. Therefore, to reduce the cost of importation, composite flour can be an alternative. Composite flour has some advantages for developing countries such as Nigeria as it reduces the importation of wheat flour and encourages the use of locally available resource for making flour. Methodology: Orange -fleshed sweet potatoes (OFSP), yellow roots cassava (YRC) were all sourced from National Root Crops Research Institute Umudike (NRCRI), while the plantain and Moringa oleifera leaves were gotten from Umuahia market and Michael Okpara University of Agriculture Umudike (MOUAU) respectively. The samples were processed into flour to form different blend ratio. The flour blend constitutes of yellow root cassava, orange fleshed sweet potato and plantain which were fortified with Moringa oleifera leaves at constant portion of 5% while the YRC, OFSP and plantain were varied at different concentrations. Three (3) experiments were conducted, of which experiment 1 is the flour made from the blend of YRC, OFSP, plantain and moringa oleifera leave. Sample A, B, C, D, E F, G and H were the composite flour. A consist of 65% YRC, 10% OFSP, 20% Plantain, 5% moringa leaves powder: B consist of 70% YRC, 10% OFSP, 15% Plantain, 5% moringa leaves powder: C is 75% YRC, 10% OFSP, 10% Plantain, 5% moringa leaves powder, D is made up of 80% YRC, 5% OFSP, 10% Plantain, 5% moringa leaves powder, E is 85% YRC, 5% OFSP, 5% Plantain, 5% moringa leaves powder, F is 95% and 5% moringa leaves powder, G is 95% plantain and 5% moringa leaves powder and H is 95% and 5% moringa leaves powder respectively. Experiment 2 was the extruded baked snacks from the blend ratio of composite flour and Experiment 3 was the fresh of yellow root cassava, plantain and orange fleshed sweet potatoes analysed on fresh basis. Results: The breakdown of the extruded baked snacks ranged between (254.72 RVU to 298.54 RVU) from sample P to J. No significant difference (P >0.05) was observed among samples K (271.64 RVU), N (276.64 RVU) and M (279.11 RVU). Peak viscosity values obtained from experiment 1 ranged from 202.31 RVU to 388.68 RVU. There was no significant difference (P >0.05) among the samples A (382.65 RVU), D (382.07 RVU), E (383.07 RVU) and H (384.63 RVU).The holding strength of the composite flour in this study range from 123.16 RVU to 256.62 RVU. The result on experiment 3i. e. fresh of yellow root cassava had the highest peak viscosity of (355.72 RVU), followed by sample R (291.75) and sample S (260.09 RVU) which were the fresh plantain and fresh orange-fleshed sweet potato. Result of trough, indicated that sample Q (117.17 RVU) had the highest trough followed by sample R (83.40 RVU) and S (80.16 RVU). A significant difference was observed on final viscosity within the fresh samples whereby sample Q (394.09 RVU) had the highest score followed by sample R (334.13 RVU) and S (300.63 RVU). Conclusion: There was no significant difference (P >0.05) within experiment 1, 2 and 3 on peak value, final viscosity, setback, breakdown and peak time while the trough was high in experiment 1 (composite flour) than in experiment 2 and 3. As food, the extrudates with low relative viscosity can easily be eaten by infants while those with high viscosity can only be eaten easily by adults because they tend to be hard and cohesive in texture than samples with low viscosities.

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Physico-chemical and Sensory Properties of Bread Prepared from Wheat and Orange-Fleshed Sweet Potato (Flour, Starch and Non-Starch Residue Flour) Blends

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i330274 ◽

2021 ◽

pp. 1-17

Author(s):

O. A. Kure ◽

C. C. Ariahu ◽

B. D. Igbabul

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Wheat Flour ◽

Ipomoea Batatas ◽

Loaf Volume ◽

Potato Flour ◽

Sweet Potatoes ◽

Sweet Potato Flour ◽

Orange Fleshed Sweet Potato ◽

Orange Fleshed Sweet Potatoes

Bread was produced from wheat (Trititum spp) orange flesh sweet potato (Ipomoea batatas L.) flour, starch and non-starch residue blends. The orange-fleshed sweet potatoes were washed, peeled, sliced, dried and milled to flour. The starch and non-starch residue were also produced from the orange-fleshed sweet potatoes. Different proportions of wheat and flour, wheat and starch and wheat and non-starch residue of orange-fleshed sweet potato with increasing level of orange-fleshed sweet potato at 10, 20, 30 and 40% addition in wheat were prepared. Control samples were 100% wheat flour (A0), 100% orange-fleshed sweet potato flour (A1), 100% orange-fleshed sweet potato starch (B1) and 100% orange-fleshed sweet potato non-starch residue (C1). Breads from these different proportions were formulated. The proximate, mineral, vitamin, physical properties and sensory attributes of the bread samples and their composites were determined. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Proximate compositions of the bread ranges as follows; moisture 26.30-36.21%, protein 0.85-7.89%, fat 6.33-8.93%, fiber 0.82-4.92%, ash 0.56-2.11% and carbohydrates 41.26-64.84%. The physical properties of the breads ranged from 210.60-254.00 g, 0.05-2.40 mm, 317.60-440.60 cm3 and 1.25-2.10 for loaf weight, oven spring, loaf volume and specific volume respectively. Mineral and vitamin composition for breads samples ranged respectively thus for calcium 18.45-33.21 zinc 0.92-6.27, magnesium 0.28-19.33, phosphorus 31.00-319.60 and potassium 56.30-352.60, vitamin B1, 0.10-0.37, vitamin B2, 0.07-1.23, vitamin B6, 0.09-1.25, vitamin B12 0.04-1.13 mg/100 g, vitamin C 0.12-14.17 mg/100 g and vitamin A 0.00-8193 µg/100 g.The sensory evaluation results indicated that up to 20% substitution of wheat flour with orange-fleshed sweet potato flour, starch and non-starch residue flours was acceptable in bread formulation.

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IMPROVEMENT OF DOUGH RHEOLOGY AND BREAD QUALITY BY ENZYMES COMBINATION

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:793 ◽

2008 ◽

Vol 65 (2) ◽

Author(s):

Iuliana Banu ◽

Georgeta Stoenescu ◽

Violeta Ionescu

Keyword(s):

Aspergillus Niger ◽

Rheological Properties ◽

Wheat Flour ◽

Bread Quality ◽

Dough Rheology ◽

Falling Number ◽

White Flour ◽

Witness Sample

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper's purpose was the optimization of the brown wheat flour's quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.

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Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours

European Food Research and Technology ◽

10.1007/s00217-002-0573-3 ◽

2002 ◽

Vol 215 (5) ◽

pp. 419-424 ◽

Cited By ~ 83

Author(s):

Arzu Basman ◽

Hamit Köksel ◽

Perry Ng

Keyword(s):

Rheological Properties ◽

Quality Characteristics ◽

Bread Quality ◽

Wheat Flours

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Effect of blending ratio of wheat, orange fleshed sweet potato (Ipomoea batatas L.) powder and haricot bean (Phaseolus vulgaris L.) flour on proximate composition, physical properties and sensory acceptability of biscuits

F1000Research ◽

10.12688/f1000research.52634.1 ◽

2021 ◽

Vol 10 ◽

pp. 506

Author(s):

Fieben Kindeya ◽

Welday Hailu ◽

Tilku Dessalegn ◽

Gesessew L. Kibr

Keyword(s):

Physical Properties ◽

Sweet Potato ◽

Wheat Flour ◽

Proximate Composition ◽

Ipomoea Batatas ◽

Vitamin A Deficiency ◽

Standard Methods ◽

Sensory Acceptability ◽

Overall Acceptability ◽

Orange Fleshed Sweet Potato

Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusions Based on the findings of this report, using OFSP and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers as a newly established product to help mitigate food insecurity.

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Orange-fleshed sweet potato grown in Viet Nam as a potential source for making noodles

Food Research ◽

10.26656/fr.2017.4(3).390 ◽

2020 ◽

Vol 4 (3) ◽

pp. 712-721

Author(s):

N.M. Thuy ◽

N.T.D. Chi ◽

T.H.B. Huyen ◽

N.V. Tai

Keyword(s):

Sweet Potato ◽

Wheat Flour ◽

Incubation Time ◽

Xanthan Gum ◽

Health Food ◽

Rehydration Ratio ◽

Yellow Color ◽

Sensorial Attributes ◽

The Impact ◽

Orange Fleshed Sweet Potato

Orange-fleshed sweet potato (OFSP) noodles were created by replacing a portion of the wheat flour with OFSP flour in a formulation. This study was performed to identify the physical and chemical characteristics as well as sensorial attributes of noodles prepared from OFSP with some flours (wheat flour and semolina). The addition of xanthan gum and incubation time was examined. Instrumental analyses of noodles (cooking loss, volume increase, rehydration ratio, structure and microstructure) were carried out to assess the impact of experimental factors. The obtained results revealed that noodles made with more OFSP flour had a more yellow color than those with less OFSP flour. The mixture of OFSP and wheat flour in the formula F2 (the percent of OFSP 18.79% and wheat flour 28.18%) produced noodles with high quality and was the most favorable in appearance, taste, texture, and acceptability among the four formulas. Cooking weight and volume were increased from 164.89 to 174.12% and from 184.74 to 194.81%, respectively when semolina was added to the formula. The supplemental semolina 10.57%, xanthan gum of 2% and the incubation time 30 mins were obtained to enhance dough binding properties. The results suggest that OFSP flour could be replaced up to 40% wheat flour for noodles to improve the nutritional value (i.e. increased b-carotene) and might be acceptable to consumers with health food.

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