Keywords
How to Cite
Abstract
Bread is a common staple food in developing countries and also in many other regions of the world. The loaf characteristic and sensory attributes of bread samples prepared by using different composite flours in which ratio of whole wheat flour, sorghum flour and rice flour kept as 100:0:0 (F1), 80:10:10 (F2) and 60:20:20 (F3) was evaluated. The composite flours F1, F2 and F3 were subsequently used for making bread samples i.e. whole wheat bread (WWB), sorghum rice bread-1 (SRB-1) and sorghum rice bread-2 (SRB-2), respectively. The results indicated that significantly higher loaf weight (g) was recorded in SRB-2 followed by SRB-1 and WWB. Significantly higher bread height (cm) was noticed in SRB-1 followed by WWB and SRB-2. The bread sample WWB was found to have significantly higher volume and specific volume followed by SRB-1 and SRB-2. It was also revealed that significantly higher average score for bread crust color was perceived by WWB. However, bread sample SRB-1 perceived significantly higher score (P<0.05) for crumb color, texture, aroma, taste and overall acceptability. It is concluded from present study that fortification of bread with different proportions of rice and sorghum flour was found to improve sensory attributes of the bread samples rather than loaf characteristics.
References
Mashayekh M, Mahmoodi MR, Enterazzi MH. Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. International Journal of Food Sciences and Technology 2008; 43: 1693-1698. https://doi.org/10.1111/j.1365-2621.2008.01755.x
Taylor JRN. Grain production and consumption: Africa. In: Encyclopedia of Grain Science (edited by C. Wrigley C, H., Corke H &, C. E. Walker). London: Elsevier 2004; pp. 70-78. https://doi.org/10.1016/B0-12-765490-9/00064-1
Ahmed MS, Hussein M, Kamil M, Nefisa A, Hegaz SAH, Abo El-Nor. Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality. Pol J Food Nutr Sci 2013; 63: 121-157.
Dewettinck K, Bockstaele VF, Kuhne B, deWalle V, Courtens T, Gellynck X. Nutritional value of bread: Influence of processing, food interaction and consumer perception. Rev J Cereal Sci 2008; 48: 243-257. https://doi.org/10.1016/j.jcs.2008.01.003
Bulusu S, Laviolette L, Mannar V, Reddy V. Cereal fortification programmes in developing countries. In: Issues in Complementary Feeding (edited by C. Agostoni & O. Brunser). Nestec, Basel 2007; pp. 91-105. https://doi.org/10.1159/000106363
International Crops Research Institute for the Semi-Arid Tropics (ICRISAT). 2009. Sorghum. Available online @ http://www.icrisat.org/sorghum/sorghum.html.
Gujral HS, Guardiola I, Carbonell JV, Rosell CM. Effect of cyclodextrinase on dough rheology and bread quality from rice flour. J Agric Food Chem 2003; 51: 3814-3818. https://doi.org/10.1021/jf034112w
Giami SY, Amasisi T, Ekiyor G. Comparison of breadmkaing properties of composite flour from kernels of roasted and boiled African breadfruit (Treculia Africana decne) seeds. Journal of Raw Material Research 2004; 1: 16-25.
AACC. Approved Methods of the Association of American Cereal Chemists. 10th Ed., Minnesota, USA 2000.
Mongi RJ, Ndabikunze BK, Chove BE, Mamiro P, Ruhembe CC, Ntweny JG. Proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads. African Journal of Food, Agriculture, Nutrition and Development 2011; 11(7): 586-598.
Rao HP, Hemamalini R. Effect of incorporating wheat bran on rheological characteristics and bread making quality of flour. Journal of Food Science and Technology 1991; 28: 92-97.
Gomez M, Ronda F, Blanco, Caballero P, Apesteguía A. Effectof dietary fibre on dough rheology and bread quality. Eur Food Res Technol 2003; 216: 51-56. https://doi.org/10.1007/s00217-002-0632-9
Yusnita H, Wong FL. Physicochemical properties and acceptance of high fiber bread incorporated with corn cob flour. In: The 12th ASEAN Food Conference 2011, BITEC Bangna, Bangkok, Thailand, 16-18 June 2011; pp. 647-651.
Constandache M. Effects of vegetal protein extracts to thequality of bread. Agroalimentary Pro Technol 2005; 11(1): 79-84.
Islam T, Chowdhury A, Islam M, Islam S. Standardization of Bread Preparation from Soy Flour. Int J Sustain Crop Prod 2007; 2(6): 15-20.
Amir IZ, Hanida HS, Syafiq A. Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao) pod husk powder International Food Research Journal 2013; 20(3): 1301-1305.
Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H. Dietaryfibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: Rev Food Chem 2011; 124: 411-421. https://doi.org/10.1016/j.foodchem.2010.06.077
Collar C, Santos E, Rosell CM. Assessment of the rheological profile of fiber-enriched bread dough by response surface methodology. Journal of Food Engineering 2007; 78: 820-826. https://doi.org/10.1016/j.jfoodeng.2005.11.026
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2017 Iftikhar Ahmed Solangi, Nida Shaikh, Asadullah Marri, Aijaz Hussain Soomro , Shahzor Gul Khaskheli