scholarly journals Use of chickpea flour in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012120
Author(s):  
E S Taranova ◽  
E A Zenina ◽  
A G Mel’nikov ◽  
T E Kryuchkova ◽  
E A Skorokhodov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Climatic Conditions ◽  
Wheat Bread ◽  
Plant Raw Materials ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Volgograd Region

Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties

2022 ◽  
Vol 11 (6) ◽  
pp. 700-709
Author(s):  
Amina DELMI BOURAS ◽  
Malika MEZIANE ◽  
Abdelkader DILMI BOURAS ◽  
Smail MEGATLI
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Deformation Energy ◽  
Wheat Bread ◽  
External Appearance ◽  
Organoleptic Characteristics ◽  
Good Taste ◽  
Amino Acid Profiles ◽  
Taste And Smell

Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation, extensible for incorporation rates of 2.5% and 3% and less extensible for 10% and 20%. The results on the composition of the different breads show that the addition of WP contributes to the improvement of the amino acid profiles of the breads, especially for P10 and P20. It corrects, especially, the deficit and imbalance of the bread in essential amino acids. The assess-ments of the organoleptic characteristics show that the majority of the tast-ers find the P2.5 and P3 breads are very close to the commercial breads and sometimes better. These loaves have a nice external appearance, regular shape, crispy golden crust, light texture, good taste and smell. The develop-ment of the breads during vacuum storage is very satisfactory. They keep their crispness and a good crumbliness after 7 days.

scholarly journals COMPARATIVE STUDY OF INDIVIDUAL AMINO ACIDS IN OVERGROUND PART OF GLYCYRRHIZA GLABRA L. AND GLYCYRRHIZA ECHINATA L.

2020 ◽  
Vol 76 (4) ◽  
pp. 173-175
Author(s):  
A.V. Yanitskaya ◽  
◽  
O.V. Nedilko ◽  
O.V. Ovsyankina ◽  
V.V. Strakhov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Comparative Analysis ◽  
Raw Materials ◽  
Total Content ◽  
Glycyrrhiza Glabra ◽  
Plant Raw Materials ◽  
Overground Part ◽  
Volgograd Region ◽  
Glycyrrhiza Glabra L ◽  
Hplc Study

This article presents the results of a comparative analysis of the content of individual amino acids in the overground part of Glycyrrhiza glabra L. and Glycyrrhiza echinata L., growing in the Volgograd region. By the HPLC study, 16 amino acids (Ala, Gly, Tyr, Ser, Asp, Glu, Arg, His, Pro) were identified in the plant raw materials, among which 9 are replaceable amino acids and 7 are irreplaceable amino acids (Thr, Val, Met, Ile, Leu, Phen, Lys). At the same time, of the total content, the share of replaceable amino acids in Glycyrrhiza glabra L. is 10,09 %, and irreplaceable ones – 5,84 %. In the overground part of Glycyrrhiza echinata L., these indicators are slightly higher – 11,47 % of replaceable amino acids and 6,80 % of irreplaceable amino acids.

scholarly journals Amino acids composition of herb of Lamiaceae family representatives

2019 ◽  
pp. 82-87
Author(s):  
M. I. Shanayda
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Total Amino Acid ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Amino Acids Composition

Researching of the amino acids contents in medicinal plant raw materials is an important task of pharmaceutical science and practice, because complexes of amino acids used for the corrections of hepatobiliary disorders, nervous and cardiovascular systems. The aim of this study was to conduct a qualitative and quantitative analysis of amіno acids composition of these representatives. The article presents the results of the amino acid composition investigation of the above-ground parts of 10 species belonging to Lamiaceae Juss. Family (Ocimum, Hyssopus, Dracocephalum, Lophanthus, Monarda and Satureja genera). By paper chromatography it was identified several amino acids. HPLC analyzes revealed the content and composition of more than 20 amino acids. The highest total amino acid composition was found in the herb of the genus Ocimum. It was identified 10 essential and non-essential 9 amino acids in each herb, and 3 nonproteinogenic amino acids also. It was established that in all plant materials dominate quantitatively nonessential amino acids (asparagine, proline, glutamic and aspartic acid). Among the essential amino acids arginine and threonine predominate.

PHYSICO-CHEMICAL BASES OF THE USE OF DIELECTRIC SEPARATION TO IMPROVE THE QUALITY OF PROCESSING OF SEEDS OF SPICY-AROMATIC PLANTS

2021 ◽  
Author(s):  
Ю.К. ГОРОДЕЦКИЙ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
В.В. ЛИТВЯК
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Quantitative Composition ◽  
Aromatic Plants ◽  
Anethum Graveolens ◽  
Plant Raw Materials ◽  
Carum Carvi ◽  
Charged Amino Acids ◽  
Physico Chemical

Исследованы биологические особенности (морфология поверхности, а также качественный и количественный состав белков) семян (плодов) пряно-ароматических растений: кориандра (Coriandrum sativumL.), тмина (Carum carvi L.) и укропа (Anethum graveolens L.). Методами сканирующей электронной микроскопии установлена нерегулярная поверхность семян кориандра, тмина и укропа. На их поверхности идентифицировано большое количество бороздок, углублений, бугорков. Поверхность шероховатая и содержит много волосков. Особенно много волосков имеется на поверхности семян тмина. Определено, что в 100 г семян кориандра, тмина и укропа содержится: общего белка – 12,37; 19,77 и 15,98 г соответственно, свободных аминокислот – 1,42; 18,46 и 8,39 г соответственно. Сумма положительно заряженных незаменимых аминокислот (аргинина, гистидина и лизина) в 100 г кориандра, тмина и укропа составляет соответственно 0,149; 2,833 и 2,621 г, сумма отрицательно заряженных аминокислот (аспарагиновой и глутаминовой) – 0,71; 5,253 и 0,633 г соответственно. Результаты исследований будут способствовать совершенствованию технологии глубокой переработки растительного сырья для получения семян высокого качества с заданными свойствами путем отделения примесей органической и неорганической природы. The biological features (surface morphology, as well as the qualitative and quantitative composition of proteins) of seeds of spicy-aromatic plants: coriander (Coriandrum sativum L.), cumin (Carum carvi L.) and dill (Anethum graveolens L.) were studied. The irregular surface of coriander, cumin and dill seeds was established by scanning electron microscopy. A large number of grooves, depressions, and bumps have been identified on their surface. The surface is rough and contains a lot of hairs. There are especially many hairs on the surface of cumin seeds. It was determined that 100 g of coriander, cumin and dill seeds contain: total protein – 12,37; 19,77 and 15,98 g respectively, free amino acids – 1,42; 18,46 and 8,39 g respectively. The sum of positively charged essential amino acids (arginine, histidine and lysine) in 100 g of coriander, cumin and dill is 0,149, 2,833 and 2,621 g respectively, the sum of negatively charged amino acids (aspartic and glutamic) is 0,71; 5,253 and 0,633 g respectively. The results of the research will contribute to the improvement of the technology of deep processing of plant raw materials to obtain high-quality seeds with desired properties by separating impurities of organic and inorganic nature.

FORMATION OF THE QUALITY INDICATORS AND NUTRITIONAL VALUE OF WHEAT BREAD WITH APPLICATION OF FLOUR QUINOA

2019 ◽  
Author(s):  
Л.Г. ЕЛИСЕЕВА ◽  
Е.В. ЖИРКОВА ◽  
Д.С. КОКОРИНА
Keyword(s):  
Amino Acids ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Negative Impact ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Wheat Bread ◽  
Biological Value ◽  
Quinoa Flour

Исследовано влияние муки киноа торговых марок (ТМ) «Ярмарка» (Россия), «Мистраль» (Россия) и «Bohlsener & Muehle» (Германия), представленных на российском рынке, на химический состав, показатели качества и биологическую ценность формового хлеба из пшеничной муки. Муку киноа указанных ТМ вносили при замесе теста в количестве 10 и 20% взамен пшеничной муки. При внесении муки киноа происходило незначительное уменьшение объемного выхода хлеба: с 485 см3 в контрольном образце до 420 см3 в опытных. Образцы хлеба с внесением 20% муки киноа разных ТМ имели приятный легкий ореховый аромат. Установлено, что внесение 10–20% муки киноа не оказало отрицательного влияния на качество хлебобулочных изделий. Однако в образце хлеба с добавкой муки киноа содержалось белков на 2,1, пищевых волокон на 1,4 и жира на 0,3 г/100 г больше по сравнению с контрольным образцом – хлебом из пшеничной муки без добавок. Образец хлеба с добавкой 20% муки киноа ТМ «Ярмарка» превосходил образец хлеба из пшеничной муки без добавок по общему количеству аминокислот на 55%, в том числе по содержанию заменимых аминокислот – на 71,5%, незаменимых – почти на 20%, а содержание жира в хлебе повысилось с 0,9 до 3,2%. Доказано, что хлеб с добавкой муки киноа в количестве 20% взамен хлебопекарной пшеничной муки по своим органолептическим показателям качества не уступает хлебу, приготовленному по традиционной рецептуре, а по пищевой и биологической ценности превосходит его. The influence of flour quinoa brands «Yarmarka» (Russia), «Mistral» (Russia) and «Bohlsener & Muehle» (Germany), presented on the Russian market, on chemical composition, the quality indicators and biological value of bread from wheat flour studied. The quinoa flour of these brands was introduced when mixing the dough at 10 and 20% instead of wheat flour. With the introduction of quinoa flour, a slight decrease in the volume of bread occurred: from 485 cm3in the control sample to 420 cm3in the experimental. Samples of bread with the introduction of 20% flour quinoa different brands had a pleasant light nutty flavor. It is established that the introduction of 10–20% quinoa flour did not have a negative impact on the quality of bakery products. However, the sample of bread with the addition of quinoa flour contained of proteins on 2,1, of dietary fiber on 1,4 and fat on 0,3 g/100 g more than the control sample – bread from wheat flour without additives. The sample of bread with the addition of 20% of quinoa flour of the brand «Yarmarka» was superior to the sample of bread from wheat flour with no additives in the total number of amino acids on 55%, including the content of essential amino acids – on 71,5%, essential – almost by 20% and the fat content of bread increased from 0,9 to 3,2%. It is proved that bread with the addition of quinoa flour in the amount of 20% instead of baking wheat flour in its organoleptic quality indicators is not inferior to bread prepared according to the traditional recipe, and in food and biological value exceeds it.

scholarly journals ACCUMULATION AND DISTRIBUTION OF BIOLOGICALLY ACTIVE SUBSTANCES IN RAW MATERIALS OF SOME TAXA OF THE GENUS PAEONIA L.

2019 ◽  
pp. 269-278
Author(s):  
Antonina Anatol'yevna Reut ◽  
Svetlana Galimullovna Denisova ◽  
Kira Aleksandrovna Pupykina
Keyword(s):  
Amino Acids ◽  
Elemental Composition ◽  
Raw Materials ◽  
Absorption Spectrometry ◽  
Essential Amino Acids ◽  
Botanical Garden ◽  
Biologically Active ◽  
Research Centre ◽  
Plant Raw Materials ◽  
Calcium Phosphorus

The main purpose of the article was to study the content of the biochemical composition of different raw materials (flowers, leaves, stems, roots) of some representatives of the genus Paeonia L. (species ‒ P. peregrina Mill., P. officinalis L., P. lactiflora Pall., P. delavayi Franch., varieties ‒ Mechta S.P. Koroleva, Olga Kravchenko, Polyarnik 8, Sabantuy), introduced and grown on the basis of the South-Ural Botanical Garden-Institute of Ufa Federal Research Centre of Russian Academy of Sciences for further use as a new source of medicinal plant raw materials. The presence of amino acids was determined by the amino acid analyzer AAA-339 (HSSR), elemental composition ‒ by atomic absorption spectrometry. As a result of commodity analysis found that the leaves of paeony in maximum quantities accumulate ascorbic acid and starch; in the roots – sugar; in the stems – fiber; in flowers – carotenoids and protein. The study of the elemental composition of paeony showed that the P. peregrina quantitative content of calcium, phosphorus, iron, copper, manganese is superior to other types of peony; among the varieties, the maximum values of sodium, calcium, copper and iodine were noted in Olga Kravchenko. The presence of 14 amino acids, 9 of which are essential, was revealed. The maximum accumulation of amino acids is observed in the leaves of most species and in the stems of varieties of paeony. The amount of essential amino acids is 2.51–4.88 mg/%, the sum of all amino acids is 5.96–9.46 mg/%, which reflects the biological value of the objects of study.

Technology of kvass using malts special processing

2021 ◽  
pp. 34-37
Author(s):  
Юлия Юрьевна Миллер ◽  
Валентина Ивановна Бакайтис ◽  
Анатолий Анатольевич Орлов ◽  
Татьяна Федоровна Киселева
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Raw Material ◽  
Human Organism ◽  
Barley Malt ◽  
Plant Raw Materials ◽  
Essential Components ◽  
High Level

Производство натурального кваса брожения предусматривает использование в технологии традиционно ржаного солода ферментированного или неферментированного (реже муки) и ячменного солода. С целью обогащения продукта незаменимыми для организма человека компонентами в рецептуру напитка вводят различное растительное сырье, отличающееся повышенным содержанием витаминов, минеральных или других биологически активных веществ. Нами предложена технология кваса с использованием высокобелковистого зернового сырья - соевого и овсяного солода, отличающихся повышенным содержанием аминокислот в сравнении с другими злаковыми, используемыми в пивобезалкогольной отрасли. Разработаны 2 рецептуры кваса с обязательным содержанием в обоих случаях ячменного и ржаного ферментированного солода и с добавлением в первом варианте соевого солода в количестве 20 % от общей массы зернопродуктов, во втором - овсяного солода в количестве 15 %. Технология кваса предусматривает стадии приготовления квасного сусла настойным способом, сбраживание квасного сусла сухими хлебопекарными дрожжами при температуре 28…30 °С в течение 20 ч, охлаждение и осветление напитков, розлив. Все зерновое сырье в процессе получения на его основе солода на стадии замачивания обрабатывалось комплексом органических кислот, активизирующим физиологические и биохимические процессы зерна при проращивании. Определены основные качественные и значимые технологические показатели исходного сырья, в том числе ферментативная активность, демонстрирующая высокий уровень, для соевого солода дополнительно определен уровень уреазы, находящийся в допустимых нормах и позволяющий ему быть использованным в пищевых технологиях. Готовые напитки имеют высокие показатели по органолептической оценке - внесение альтернативного сырья их не ухудшило, по показателям качества соответствуют требованиям, предусмотренным стандартом, отличаются повышенным содержанием заменимых и незаменимых аминокислот в сравнении с традиционным квасом. The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

scholarly journals Design of bakery products for healthy nutrition using plant raw materials

2021 ◽  
Vol 82 (4) ◽  
pp. 188-195
Author(s):  
Z. V. Novikova ◽  
S. M. Sergeeva ◽  
E. V. Mukhanov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Integrated Approach ◽  
Essential Amino Acids ◽  
Living Environment ◽  
Bakery Products ◽  
Omega 3 ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Special Factor

Nutrition is a special factor in maintaining health. Studies by domestic and foreign scientists indicate the relationship between nutrition and the most common non-communicable diseases. This specificity determines the need for specialized products for various categories of the population with genetic changes, existing diseases or characteristics of the living environment. Bakery products are regularly consumed in the diet of the Russian population. The latest market trends are the growing demand for bakery products with cereal additives for dietary and diabetic purposes. An integrated approach to solving the problem is provided through research in the design of recipes and technologies for new types of bakery products, including through the use of new plant raw materials. Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants. The use of chia seeds as a vegetable component in the technology of bakery products allows obtaining a product that combines not only high organoleptic properties, but also enriched with minor food components. Analysis of the chemical composition of the brioche buns (brioche) made it possible to conclude that the products produced with the use of chia seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, covering 10% of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9% and 19.2%, respectively. Studies of the effect of chia seeds on the organoleptic characteristics of a brioche bun (brioche) allow us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. The effect of chia seeds on the quality of products during storage was determined

scholarly journals Effect of pectin and emulsifiers on quality and stability of wheat composite bread

2018 ◽  
Author(s):  
◽  
Betty Olusola Ajibade
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Room Temperature ◽  
Rheological Behaviour ◽  
Essential Amino Acids ◽  
Physical Characteristics ◽  
Plate Count ◽  
Wheat Bread ◽  
Mould Growth ◽  
Composite Bread

Fortification and supplementation of wheat flour with other flour sources containing essential amino acids such as lysine, for bread production could help overcome the problem of protein- energy malnutrition. Indigenous and largely underutilised crops such as millet and bambara groundnut could be incorporated into staple foods such as bread. In this study, the rheological behaviour and quality characteristics of dough and bread made from wheat-millet-bambara flour (WMB) containing mixtures of emulsifiers and apple pectin were investigated for their suitability in breadmaking. WMB was prepared by substituting wheat flour (WF) with 25% each of millet flour (MF) and bambara flour. Pectin was added (1.0-2.0 g/100 g flour) and emulsifiers namely sodium stearoyl lactylate (SSL) (0.25-0.4 g/100 g flour), polysorbate 80 (PS80) (0.5-0.8 g/100 g flour), and diacetyl tartaric acid ester of monoglycerides (DATEM) (0.1-0.25 g/100 g flour) were mixed and added in different proportions. A Mixolab was used to measure the rheological behaviour of dough. The resulting bread was analysed for physical characteristics, nutritional composition, and organoleptic properties. Bread samples were stored at room temperature (±25℃), refrigeration (4℃) and freezing (-18℃) for 7 days. The bread samples were then investigated for firmness, compression energy, colour, visual observation of mould growth (VO), total aerobic plate count (APC) and fungal counts (FC). From the Mixolab analysis of composite dough, a significant increase (p<0.05) in the dough development time and dough stability were observed. The loaf volume, specific volume and proximate composition of the composite bread increased significantly (p<0.05) relative to the control. The protein content (33%), protein digestibility (85%) and some essential amino acids (lysine: 54.6%; threonine: 36.4%) increased significantly (p<0.05) compared to wheat bread (control) WF. Sensory evaluation revealed above-average acceptability for composite bread. Also, the pectin-treated bread (PTB) was significantly different (p<0.05) in firmness (8.47 N) compared to wheat flour bread (WF) (10.33 N) at -18℃ after 7 days of storage. The WF had the lowest firmness (8.32 N) at room temperature (±25℃) storage lower than the PTB (9.25 N) and emulsifier-treated bread (ETB) (12.37 N) after 3 days storage at room temperature (±25℃). Bread firmness decreased significantly (p<0.05) with an increase in storage time for all samples. The APC for all bread samples ranged from 3.02 log cfu/g to 6.19 log cfu/g and fungal count (FC) ranged from 3.48 log cfu/g to 4.86 log cfu/g. The PTB had the highest APC (6.19 log cfu/g) among bread samples stored at room temperature (±25℃) while it also had the lowest APC (3.02 log cfu/g) at the same storage temperature (±25℃). It was found that all bread samples stored at -18℃ did not show no sign of mould growth. The use of bakery products’ acceptable limits of emulsifiers and pectin for this study significantly improved the dough rheology, physical characteristics, nutritional and sensory acceptability of WMB composite bread. The shelf life studies showed improved firmness, low microbial counts and a slower rate of degradation in cold storage conditions. This study revealed that there is potential for supplementation and fortification of wheat bread with flours from millet and bambara sources.

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