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- Title
Rheological, baking, and sensory properties of composite bread dough with breadfruit ( Artocarpus communis Forst) and wheat flours.
- Authors
Bakare, Adegoke H.; Osundahunsi, Oluwatooyin F.; Olusanya, Joseph O.
- Abstract
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour ( WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends ( CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm3/g. The Spv of WF loaves were not significantly different ( P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water ( t = 0.532, df = 18 P = 0.3005), weight loss during baking ( t = 0.865, df = 18, P = 0.199), and Spv ( t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.
- Subjects
BREADFRUIT; MORACEAE; FLOUR; WHEAT; NUTRITIONAL value of bread; COOKING
- Publication
Food Science & Nutrition, 2016, Vol 4, Issue 4, p573
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.321