scholarly journals NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

2021 ◽  
Vol 5 (9) ◽  
Author(s):  
Christopher J. Etti ◽  
Victoria G. Ekanem
Keyword(s):  
Agricultural Products ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Bread Making ◽  
High Iron Content ◽  
Nutritional Analysis ◽  
Composite Flours ◽  
Sensory Analyses ◽  
Loaf Weight

This study analyzes the nutritional and sensory properties of wheat- and unripe plantain composite flour having a mix ratio of 70:30, 80:20, 90:10 and 100:0 respectively, with 100:0 ratio mix serving as the control. Unripe plantain flour was selected due to its high iron content which can solve dietary concerns encountered by anaemic and celiac patients because of low iron and high protein (gluten) content in wheat bread. The nutritional analysis of the composite flour such as ash, lipid, fibre, carbohydrate, protein, moisture content and iron contents of the mixed flour were determined. Physical properties of the composite bread were determined: loaf weight, loaf volume, loaf height, and loaf specific volume.The incorporation of plantain flour into baking bread became effective because it is economical, better supplies essential nutrients such as iron and protein to humans, and a better overall use of domestic agricultural products such as plantain.Incorporation of higher amount of unripe plantain flour increased loaf weight with a corresponding reduction in specific volume of the bread, which affected the bread making process. It was concluded that organoleptically acceptable bread could be formulated from wheat-unripe plantain composite flours using up to 70:30 mix ratio as maximum acceptable levels of substitution for bread making

scholarly journals Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads

2011 ◽  
Vol 11 (48) ◽  
pp. 5586-5599
Author(s):  
RJ Mongi ◽  
◽  
BK Ndabikunze ◽  
BE Chove ◽  
P Mamiro ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Proximate Composition ◽  
Progressive Increase ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Bread Making ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Composite Bread ◽  
Loaf Weight

This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared in triplicate at 0, 10, 20 and 30% levels of cocoyam flours substitution respectively and assessed for proximatecomposition, bread characteristics and sensory attributes.The results indicate that carbohydrate, crude fiber, and ash contents of the cocoyam-composite breads increased significantly (p<0.05) while the moisture and protein contents decreased significantly with progressive increase in the cocoyam flour substitution. The significant (p<0.05) highest ash, fibre and carbohydrate values of 1.61, 1.54 and 70.40 g/100g dm respectively were observed in 30% cocoyam-wheat composite bread compared to lowest values of1.15, 0.29 and 63.25 g/100g dm, respectively in 100% wheat bread. The significant (p<0.05) higher moisture and protein values of 20.99 and 12.54 g/100g dm were observed in 100% wheat bread compared to lowest values of 17.31 and 9.04 g/100g dm, respectively in 30% cocoyam-wheat composite bread. Bread characteristics showed that, the loaf weight of cocoyam composite breads increased significantly (p<0.05) while loaf volume and specific loaf volume decreased significantly (p<0.05) with increasing cocoyam flour substitution The significant (p<0.05) highest loaf weight of 229.33 g was observed in 30% cocoyam-wheat composite bread compared to 208.33, 221.67 and 225 g observed in 100% wheat bread, 10 and 20% cocoyam-wheat composite breads respectively. The highest loaf volume and specific loaf volume of 800 and 3.49 cc were observed in 100% wheat bread compared lowest values of 580 and 2.78 cc respectively observed in 30% cocoyam-wheat composite bread. The sensory evaluation showed no significant (p>0.05) differences in sensory attributes of taste, aroma and acceptability between the 100% wheat and 10% cocoyam-wheat composite breads (p<0.05). In conclusion, this study has shown that the use of cocoyam flour in bread making is feasible and that incorporation of up to 10% of the flour into wheat flour produced acceptable bread with similar taste and aroma comparable to 100% wheat bread. Nevertheless, it is important to consume this bread with other protein rich diet in order to supplement the reduction resulted from substitution.

scholarly journals Physical and Sensory Properties of Bread Made with Wheat and Fermented Finger Millet (Eleusine coracana L.) Flours

2021 ◽  
pp. 1-12
Author(s):  
B. E. Alabi ◽  
J. A. Adejuyitan ◽  
V. F. Abioye
Keyword(s):  
Room Temperature ◽  
Finger Millet ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Composite Flour ◽  
Loaf Volume ◽  
Overall Acceptability ◽  
Fermented Grains ◽  
Mouth Feel ◽  
Loaf Weight

Aim: The study was conducted to determine the effect of fermented finger millet flour supplementation in wheat on the physical and sensory properties of bread. Methodology: Finger millet grains were cleaned, washed and fermented in deionized water for 72 h at room temperature (27±2oC), with sampling at every 24 h interval. Fermented grains were washed, drained, dried (65oC, 4 h), milled and sieved (<250 µm) to produce Fermented Finger Millet Flour (FFMF). Composite flour was formulated by supplementing wheat flour with Fermented Finger Millet Flour (FFMF) at 0, 5, 10, 15 and 20 % (w/w), and used to produce bread samples. Physical (Oven spring, loaf weight, loaf volume and specific volume) and sensory (crust colour, crumb colour, aroma, texture, taste, mouth feel and overall acceptability) properties of the bread samples were determined. Results: Physical properties showed less oven spring, loaf volume and specific loaf volume and increased loaf weight with increased FFMF replacement. The sensory analysis showed significant differences (p<0.05) between 100% wheat bread and FFMF supplemented samples in all the determined sensory properties. It was concluded that fermentation period of 24-48 h, and substitution of 5-10% FFMF into wheat gave the bread samples with the best overall acceptability.

scholarly journals Effect of Grewia venusta FRESEN mucilage on the proximate composition, physical and sensory properties of bread produced from wheat and cassava composite flours

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Arubi P. Alobo ◽  
Gibson L. Arueya
Keyword(s):  
Stem Bark ◽  
Sensory Properties ◽  
Loaf Volume ◽  
Bread Making ◽  
Cassava Flour ◽  
Composite Flours ◽  
Bread Production ◽  
Natural Additive ◽  
Sweet Cassava ◽  
Composite Bread

Wheat and cassava composite breads are generally associated with volume and textural defects in contrast with the traditional wheat based variants. Efforts to mitigate this challenge through use of synthetic additives have been unsuccessful owing to safety concerns. The objective of this study was to explore Grewia venusta mucilage as a potential natural additive in wheat-cassava composite bread production. Sweet cassava flour was used to replace wheat flour at 100: 0 (control), 90:10, 80:20 and 70:30% ratios in bread making. Aqueous extract of G. venusta stem bark was oven dried (50±3 oC), milled and added at 0, 1.0 and 2.0% (w/w) to the flour mixtures. These, along with other conventional inputs were mixed, and used to produce bread. Proximate compositions, physical and sensory properties of the bread loaves were evaluated. Cassava flour inclusion resulted in significant (P≤0.05) decrease in the protein content of the control from 18.1% to 12.1% (90:10%), 11.5% (80:20%) and 9.9% (70:30%). Addition of mucilage marginally increased the protein and dietary fibre contents of the loaves. Loaves containing 1-2% mucilage were more regular in shape with smoother crust than those without mucilage. Cassava flour addition at 10%, 20% and 30% decreased loaf height from 6.0 cm to 5.8 cm, 5.7 cm and 5.5 cm, as well as loaf volume from 815.5 cm3 to 783.1 cm3, 776.8 cm3 and 744.5 cm3, respectively. Mucilage inclusion resulted in increased heights and volumes of the loaves and reduced weights of loaf fragments upon slicing. The mucilage significantly improved the texture of the bread loaves. 

scholarly journals Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

2019 ◽  
Vol 7 (2) ◽  
pp. 488-495
Author(s):  
Adeyeye S. A. O ◽  
Bolaji O. T ◽  
Abegunde T. A ◽  
Adebayo-Oyetoro A. O ◽  
Tiamiyu H. K ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Inverse Relationship ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Consumer Acceptance ◽  
Composite Flour ◽  
Loaf Volume ◽  
Moisture Contents ◽  
Sensory Analyses ◽  
Composite Bread

The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

BREAD PRODUCED FROM COMPOSITE FLOURS USING Saccharomyces cerevisiae ISOLATED FROM LOCAL FERMENTED BEVERAGE (BURKUTU)

2020 ◽  
Vol 4 (2) ◽  
pp. 758-766
Author(s):  
Rukayat Biodun Ayoade ◽  
S.S.D MOHAMMED ◽  
RICHARD Z AUTA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wheat Flour ◽  
Rice Flour ◽  
Life Assessment ◽  
Wheat Bread ◽  
Composite Flour ◽  
Carbohydrate Utilization ◽  
Composite Flours ◽  
Significant Difference ◽  
Fermented Beverage

Composite flour/bread technology is an important area to be properly harnessed in food industries to help reduce the cost of wheat importation in Nigeria. In this study, bread produced from composite flours using Saccharomyces cerevisiae isolated from local fermented beverage (Burkutu) was investigated. Sugar fermentation, carbohydrate utilization and ethanol tolerance tests were carried out in identifying and characterizing the yeast isolates. Composite breads were produced from Wheat Flour (WF) (100%) and its blends with Rice Flour (RF) (40%), Plantain Flour (PF) (40%) and Cassava Flour (CF) (40%) using the straight dough method. The yeast survived in 25% glucose and 15% ethanol, suggesting its usefulness in industrial application. Loaf weights and loaf volumes of the composite bread samples ranged from 318.4 - 355.7 g, and 420.6 - 457.3 mL respectively, with 100% Wheat Bread ranking highest while Composite rice bread the least, using a significant difference of P<0.05. The total yeast count recorded after 4 days showed 0.25 x 10-3 CFU/mL (100% W bread), 0.40 x 10-3 CFU/mL (W/R (bread), 0.21 x 10-3CFU/mL (W/P bread) and 0.32 x 10-3CFU/mL for W/C bread. Sensory assessment revealed that there was no significant difference (P>0.05) in the bread samples analysed. Shelf life assessment of the bread samples at room temperature (26±1oC) within the first three days revealed no microbial growth/cell count. Bread produced from the incorporation of cassava with wheat flour was found to be acceptable, with insignificant variation when compared to bread made with 100% wheat flour.

Quality of wheat-cassava bread as affected by selected improvers

2015 ◽  
Vol 12 (1) ◽  
pp. 79-86
Author(s):  
Michael Ayodele Idowu ◽  
Kazeem Iroko ◽  
Abiodun Aderoju Adeola ◽  
Isaac Babatunde Oluwalana ◽  
Jerome Ayokunle Ayo ◽  
...  
Keyword(s):  
Specific Volume ◽  
Technical Problem ◽  
Wheat Bread ◽  
Composite Flour ◽  
Bread Making ◽  
Content Type ◽  
Overall Acceptability ◽  
Spring Yield ◽  
Composite Bread

Purpose – The purpose of this paper is to evaluate some common bread improvers (normally used for 100 per cent wheat bread) for their effect on the quality attributes of wheat-cassava (90:10) composite bread. Design/methodology/approach – Four commonly used bread improvers (ASA, ABT, EDC and PTB) in Nigeria were evaluated for their effect on the baking potential of wheat-cassava (90:10) composite flour. Bread samples were baked from wheat-cassava (90:10) composite flour, with and without bread improvers. Changes in dough height during fermentation, oven spring, yield and specific volume of bread samples were determined. Bread samples were also evaluated for their sensory and staling characteristics. Findings – Results showed that dough height during fermentation did not change significantly (p<0.05) and crumb colour, firmness, taste and aroma were unaffected by addition of bread improvers; but oven spring, yield, specific volume, bread shape, crust colour, texture and overall acceptability of bread were significantly different (p>0.05). All the bread improvers except ABT extended the shelf life of wheat-cassava (90:10) composite bread for a period of 24-48 hours. Practical implications – Bread improvers normally used for 100 per cent wheat bread could be used effectively for wheat-cassava (90:10) composite bread without an adverse effect on quality of bread. Originality/value – Bread makers need little or no additional training to handle wheat-cassava (90:10) composite flour for bread making process hence, Nigeria can sustain her policy of using wheat-cassava composite flour for baking without any serious technical problem.

Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

2001 ◽  
Vol 81 (4) ◽  
pp. 611-620 ◽  
Author(s):  
B. A. Marchylo ◽  
J. E. Dexter ◽  
F. R. Clarke ◽  
J. M. Clarke ◽  
K. R. Preston
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Cooking Quality ◽  
Sodium Dodecyl ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Gluten Strength ◽  
Bread Making ◽  
Baking Quality ◽  
Dough Properties

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of genotype on physical dough measurements, baking quality and spaghetti cooking quality was then determined. SDS sedimentation, GI, pasta dough farinograph (low absorption), bread dough farinograph (high absorption), extensigraph and alveograph measurements were interrelated. When baked by the CSP, the strongest genotypes exhibited mixing times and mixing energies similar to or greater than good quality bread wheat (Triticum aestivum). Although loaf volume (LV) was positively correlated to gluten strength indicators, the strongest genotypes still exhibited only about 85% of the LV expected of good-quality bread wheat of comparable protein content. Baking quality however, was not related to pasta cooking quality, and, therefore, there is potential to breed for dual-purpose durum cultivars, which combine improved baking properties and good pasta cooking quality. Key words: Durum wheat, bread making quality, gluten strength, physical dough properties, pasta cooking quality

scholarly journals Proximate Compositions, Anti-Nutritional Factors and Minerals Content of Composite Flours and Bread from Blends of Wheat-Anchote-Soyabean Flours

2018 ◽  
Vol 3 (1) ◽  
Keyword(s):  
Condensed Tannin ◽  
Wheat Bread ◽  
Nutritional Content ◽  
Tannin Content ◽  
Bread Making ◽  
Crude Fibre ◽  
Nutritional Factors ◽  
Level Increase ◽  
Composite Flours ◽  
Gross Energy

The uses of wheat-Anchote-soyabean composite flours for bread making were not common at all. The aim of the study was to analyze nutritional content of Anchote-soyabean-wheat composite flours and its breads. The wheat flour was substituted by Anchote-soyabean flour at levels of 0, 10, 20, 30, 40 and 50%. The developed breads were subjected to proximate, minerals and anti- nutritional factor. The data were analyzed using SAS software version 9. Analysis of composite bread proximate composition revealed that the moisture, ash, crude fibre and crude protein contents increased significantly (p<0.05) from 100% wheat bread (30.90)%, (1.8)%, (1.36)% and (10.4) to 50% Anchote-soyabean substituted bread which had (36.0)%, (3.02)%, (3.53)%, and (12.05)%, respectively. On the other hand, the crude fat, utilizable carbohydrate and gross energy contents varied significantly (P≤0.05) from 100% wheat bread (1.77)%, (53.72)% and (272.62) % to 50% Anchote-soyabean substituted bread which had (1.50)%, (43.89)% and (237.34)%, respectively. Wheat bread had the lowest phytate and condensed tannin content (129.56) and (84.17) mg/100g, respectively. Whereas, 50% Anchote-soyabean substituted bread had the highest phytate and condensed tannin content (245.37) and (194.30) mg/100g, respectively. The mineral content of the bread also indicated that Ca and Zn contents increased with increasing Anchote-soyabean substituted bread from (29.27) to (35.93) mg/100g and (0.83) to (1.14) mg/100g, respectively. While the Mg content was decreased with increasing Anchote-soyabean substituted bread from 9.42 to 8.25 mg/100g. The nutritional content of wheatAnchote-soyabean composite flours bread was nutrient dense product, while its anti-nutritional factors level increase with increasing Anchote-soyabean substitutes.

scholarly journals Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 333 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Ana Maria Istrate ◽  
Ioan Gontariu ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Composite Flour ◽  
Bread Making ◽  
Heating And Cooling ◽  
Composite Flours ◽  
Starch Retrogradation ◽  
The Difference ◽  
Dough Rheological Properties ◽  
Dough Development Time ◽  
Wheat Flours

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour.

Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality

2014 ◽  
Vol 65 (1) ◽  
pp. 27 ◽  
Author(s):  
Mike Sissons ◽  
Denise Pleming ◽  
Benedetta Margiotta ◽  
Maria Grazia D'Egidio ◽  
Domenico Lafiandra
Keyword(s):  
Durum Wheat ◽  
Bread Wheat ◽  
Triticum Turgidum ◽  
Genetic Material ◽  
Wheat Bread ◽  
Recurrent Parent ◽  
Loaf Volume ◽  
Bread Making ◽  
D Genome ◽  
Processing Properties

Durum wheat (Triticum turgidum ssp. durum) is typically used to produce pasta. In some parts of the world, it is used to make bread but with inferior loaf volume and texture compared with common wheat bread. This study describes the effect on technological properties of pasta and bread made from durum wheat cv. Svevo (recurrent parent (S), HMW-GS null, 7+8) and two isogenic genotypes carrying pairs of additional subunits 5+10 (S 5+10) or 2+12 (S 2+12), normally present at the Glu-D1 locus in bread wheat. The semolina was re-ground to flour, mixed in various proportions with bakers flour and used to prepare loaves. The dough properties of the S 5+10 line were markedly different from Svevo, having over-strong, stable dough, low wet gluten and elasticity; S 2+12 also displayed stronger dough. Pasta prepared from these genotypes showed lower cooked firmness (adjusted for protein differences), ranked Svevo > S 5+10 = S 2+12. There were no other differences in pasta cooking quality. Bread loaf volume and loaf score decreased as more bakers flour was replaced by durum flour, but the decline varied with the genetic material and dosage. The greatest reduction in loaf volume occurred using S 5+10 and the least with S 2+12, which was similar to Svevo. Bake score was reduced with S 5+10 only. The best loaf was made using Svevo. This work shows that it is possible to manipulate the processing properties of pasta and durum–bread-wheat blends by altering the glutenin subunit composition. This represents an efficient tool to finely manipulate gluten quality in durum wheat.

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