Loaf Characteristics and Sensory Properties of whole Wheat Bread Fortified with Sorghum and Rice Flour (original) (raw)
Related papers
Wheat flour, acha flour and mung bean flours were blended into different ratios and used to produce bread. The flours were blended into six different ratios of wheat : acha : mung beans as follows: 100:0:0 (sample A) for the control, 80:10:10 (B), 70:15:15 (C), 60:20:20 (D), 50:30:20 (E) and 50:20:30 (F). Proximate composition of the flour blends and bread were determined. Selected minerals and vitamins were also determined. The physical evaluation of the bread samples was carried out and the bread samples were then subjected to sensory evaluation. The protein, ash, fibre and fat contents of all the samples increased significantly with increasing substitution of wheat flour with acha and mung bean flours. Moisture and carbohydrate contents decreased with increased substitution of the wheat flour with acha and mung beans. Protein and ash increased from 12.40% to 17.48% and from 0.88% to 2.36% respectively, showing significant difference between the different flour blends. The minerals and vitamins (calcium, iron, zinc, vitamins A and C) all increased with corresponding increase in the level of substitution of wheat flour with acha and mung beans. There was significant difference between the control and the blended samples. Bread loaf weight decreased with increased substitution of wheat with acha and mung beans from 271g to 234g. The specific volume of the control bread and those made from the flour blends were significantly different as bread made from the blends had lower specific volumes (1.55 to 1.45cm 3 /g). Sample B bread was not significantly different from the control. There was significant difference in the oven spring of the control bread and the other composite bread. Sensory evaluation scores showed that all the bread samples were generally accepted on a nine point hedonic scale and there was no significance difference between 100% wheat bread and bread produced from 10% acha, 10% mung beans and 80% wheat flour blends.
UKORO, F.O, 2020
The study assessed the physical and Sensory properties of breads prepared from wheat and cassava flour blend incorporated with different bread improver. Flours were prepared from wheat grains and cassava roots. The cassava flour was used to substitute 10% of wheat flour. Ascorbic acid, guar gum, panok and STK royal bread improvers were incorporated into the wheat and cassava flour blend at 0.5, 1, 2 and 3 % levels, respectively. Breads were prepared from the blends containing the improvers and assessed for the color, physical and sensory properties. The height, width, length, weight, volume and density of the control breads were significantly (p<0.0%) lower than those of the breads containing the improvers. These parameters were not significantly (p>0.05) affected by the level of the improvers the bread containing 3% of the improvers had highest value. The control bread had the lowest yield (123.50 %), oven spring (2.79 cm 3) and specific volume (3.14cm 3 /g).The bread containing guar gum had the highest yield of 134.66%. This was closely followed by the breads containing STK (133%) and Panok (132.50%).The bread containing ascorbic acid had the least yield of 125.75% among the breads containing the improvers. The bread containing panok had the highest oven spring. The specific volumes of the breads were not significantly different (p>0.05). The control had the lowest L*(lightness).a*(redness) and b*(yellowness) values. The composite flour bread containing Panok was the brightest due to its high L*, low a* and low b* values.The bread prepared from the wheat and cassava flour blend without the improvers had lower scores for all the sensory attributes studied than the breads containing the various levels of the guar gum, ascorbic acid, panok and STK improvers. The breads containing 3% levels of the improvers had the highest scores, although scores were not significantly different (p>0.05) for all the sensory attributes from the other levels of the improvers incorporated into the breads. The bread incorporated with STK improver was rated higher than the other breads for colour, flavour, taste crust texture, crumb texture and overall acceptability and was preferred to the other breads.
Food and Nutrition Sciences, 2013
The effect of rice bran supplementation on some physico-chemical and sensory properties of wheat bread was determined. Blends of wheat flour and rice bran (95:5, 90:10 and 85:15) were used to bake bread with 100% wheat flour as control. Thereafter, proximate, vitamin and mineral composition, as well as the physical and sensory properties of the dough and bread loaves were determined, using standard methods of analysis. The moisture content, crude protein, crude fat, crude fibre and ash of the composite bread loaves increased significantly (p < 0.05) from 21.07% to 23.67%, 12.04% to 13.10%, 1.57% to 3.77%, 1.76% to 2.91% and 1.46% to 2.41% respectively; while carbohydrate content decreased with increased level of supplementation from 62.10% to 54.14%. There were significant increases (p < 0.05) in vitamin B 1 (Thiamin) from 0.15 mg/100g to 0.47 mg/100g and B 2 (Niacin) from 3.31 mg/100g to 4.04 mg/100g but no significant increase (p > 0.05) in vitamin B 3 (Riboflavin). Mineral content of the bread increased significantly (p < 0.05) with increased level of supplementation from 9.32 mg/100g to 20.52 mg/100g (Iron), 80.74 mg/100g to 188.20 mg/100g (Potassium), 81.31 mg/100g to 130.70 mg/100g (Calcium) and 13.65 mg/100g to 132.22 mg/100g (Magnesium). However, there was a significant decrease (p < 0.05) in sodium with increased level of supplementation from 305.25 mg/100g to 253.03 mg/100g. Bread loaf weight increased from 152.7 g to 162.7 g; while loaf volume decreased from 655.2 ml to 586.0 ml and specific loaf volume decreased from 4.29 ml/g to 3.60 ml/g. There were significant differences (p < 0.05) in physical properties of dough and bread loaves between the composite bread and the control. Though 100% wheat bread had better acceptability scores (7.95) compared to composite bread (7.20 for 95:5 blend), all the composite bread samples had significantly (p < 0.05) higher values for nutritional parameters. There was therefore, a significant improvement in the nutritional composition of the wheat bread with rice bran supplementation.
Foods
This research studied the effects of white sorghum flour levels at 0, 10, 25, 40, 70, 85 and 100% in the matrix of rice and tapioca flours and corn starch on the properties of flour blends and the qualities of gluten-free (GF) bread. Single and composite flours were analyzed for moisture content, color and pasting properties. GF bread samples prepared from composite flours were analyzed for specific volume, moisture content, water activity, crumb color and instrumental texture. Sensory profiles of the breads were determined by nine trained descriptive panelists. The results show that increasing the sorghum flour content increased (p ≤ 0.05) color intensity, pasting temperature and setback viscosity, while it decreased (p ≤ 0.05) the peak and breakdown viscosities of flour blends. For GF bread, increasing white sorghum flour levels in the blends primarily affected specific volume, color, flavor and texture characteristics, leading to decreases (p ≤ 0.05) in specific volume, cohesiven...
Wheat flour is unique for bread baking, but due to high cost of wheat, its continuous use in a developing economy is no longer encouraged. Cassava is a high carbohydrate bearing crop while soybean has a good history of health-giving nutrients. Both plants are indigenous to the tropics, they are cheap and available, but are grossly underutilized in the bread industry. To study sensory effect of supplementation of non-wheat flour in bread, the Simplex-Centroid Design of the mixture experimental design {3,3} of the response surface methodology (RSM) was adopted. Fifteen (15) samples of bread samples were baked with each blend of the WCS composite flour. The bread samples were subjected to sensory evaluation by a panel of semi-trained panelists who had eaten bread for a long time. Optimization analysis on the data obtained from the sensory session showed that blend of 0.67:0.17:0.17 of wheat, cassava and soybean composite flour, respectively produced the best composite bread followed by pure blends of wheat bread in terms of taste, colour, texture, aroma, acceptability and preference. More work should be advanced on other factors of using composite flour for bread manufacturing as well as the promotion of the products on account of health claims of the product.
Quality characteristics of bread produced from wheat, rice and maize flours
Journal of Food Science and Technology, 2011
Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.
2017
The purpose of the research was to evaluate the physical characteristics and sensory of bread from the composite flours of wheat and cassava with optimum fermentation and the proportional water volume. The study was conducted by optimizing the fermentation of the dough and using the proportional water volume. The research was conducted with 4 treatments of composite wheat flour and cassava flour, which were 100: 0, 90:10, 80:20, and 70:30. The bread was then tested for the expansion, hardness, elasticity and sensory acceptance. The results indicated that the higher portion of cassava flour, the lower the expansion of bread. The highest expansion of bread was given by the 100: 0, which was 64.9 mm for 55 min fermentation. The highest hardness of bread was displayed by the 70:30, which was 3482.7 g for 75 min fermentation and 3372 g for 85 min fermentation, whereas, the lowest hardness of bread was shown by the 100:0, was 1355.3 g for 55 min fermentation. Variations of composite flour...
Food and Public Health, 2014
This study determines the most suitable cassava variety and an acceptable maximum substitution level of wheat flour with cassava flour for bread production in terms of baking and organoleptic characteristics using three varieties of cassava. High Quality Cassava Flour produced from three cassava varieties (Afisiafi, Bankye hemmaa and Doku duade) was used together with wheat in composite at 10%, 20% and 30% substitution levels. Bread samples were baked from the resulting composites and examined for its specific volume, density and hardness. The products were also subjected to sensory analysis for appearance, taste, texture and overall acceptability by a semi-trained panel of consumers. Increasing proportion of cassava flour in the composite bread reduced bread specific volume and increased density and hardness. Increasing the content of cassava in the composite resulted in bread that was less springy and difficult to chew. Springiness of bread substituted with 10% and 20% cassava flo...
Abstract The research was carried out to evaluate the effect of addition of yellow maize (YM) and orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet potato were processed into flour and mixed with wheat flour for bread production. Five samples of bread were produced and denoted as Samples A to E. Sample A was the control with 100% wheat flour, while Sample B to E had maize and sweet potato flours added in an increasing order of 5 to 20%. The physical properties of the bread loaves were evaluated and the result decreased significantly with increasing levels of yellow maize and orange fleshed sweet potato flours. The loaf volume varied from 340 to 182 cm3 and the bread specific volume ranged from 1.35 to 0.99 cm3/g. The result of the proximate composition showed that moisture and protein contents decreased significantly (p<0.05) with increase in yellow maize and orange fleshed potato flours varying from 34.97 to 29.97% and 13.12 to 7.67% respectively. The fat, crude fibre, ash and carbohydrate contents of the bread samples generally increased significantly (p<0.05) with increase in maize and orange fleshed potato flours. The result of the mineral content revealed that β-carotene and calcium increased significantly with increased levels of maize and sweet potato. The values of magnesium iron and phosphorus in the bread samples had no definite trend. The result of the sensory properties showed that there was significant difference in the texture and taste of 100% wheat bread and the other samples. The 100% wheat bread recorded the highest scores in all the parameters evaluated however all the other samples were well accepted. There was a decrease in the values of overall acceptability, appearance and flavor of the bread samples with increasing levels of maize and sweet potato flours but the decrease was not significantly different.
Acta Alimentaria, 2008
A study was conducted to develop nutritious unleavened bread (chapati) using partially defatted salt treated soy dhal, wheat and rice flour. Different salt treatments viz. sodium carbonate, sodium bicarbonate, sodium chloride and sodium tripolyphosphate were given which significantly (P<0.05) reduced the cooking time of soybean. The organoleptic evaluation of chapatis was conducted by scoring on a 9-point hedonic scale for various sensory parameters, i.e. colour, appearance, flavour, texture, taste and overall acceptability, which indicated that the developed chapati was acceptable to human palate. The protein and total soluble sugar contents of the developed chapati were significantly (P<0.05) higher than those of the unprocessed control. However, fat, ash and crude fiber contents varied nonsignificantly. Processing treatments, i.e. mixing and roasting involved in chapati making reduced the phytic acid (19.1%) and polyphenols (52.92%) contents significantly (P<0.05) over the unprocessed composite flour. As a result, in vitro protein and starch digestibility of chapati also improved significantly to the extent of 6.89 and 26.6 percent, respectively.