Bambara–wheat composite flour: rheological behavior of dough and functionality in bread

Abstract

The rheological behavior and functional properties of doughs from bambarawheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant (P < 0.05) decreasing bread volume and increasing specific volume, respectively, as bambara inclusion increased. There was significant (P < 0.05) difference between wheat bread and the bambara-wheat composites in all the studied quality attributes. 15% bambara-wheat composite bread was the most accepted amongst the composite breads. Inclusion of bambara flour improved the protein behavior of the composite, but did not evidently show benefits in the baking characteristics.

Enrichment of food blends with bambara groundnut flour: Past, present, and future trends

“…(a) Paste prepared from bambara groundnut flour, (b) snack prepared from bambara groundnut flour, (c) paste prepared from bambara groundnut seed, (d) snack prepared from bambara groundnut seed, (e) paste prepared from cowpea flour, (f) snack prepared from cowpea flour, (g) paste prepared from cowpea seed, and (h) snack prepared from cowpea seed (17.93%, 19.38%, and 20.23%, respectively) of bambara groundnut flour fortification, which could be associated with the high protein content (24.53 g/100 g) of the bambara groundnut flour used for the fortification. This result is in agreement with Erukainure et al (2016), who found significant improvement in the protein content of bread fortified with bambara groundnut. According to these authors, bread fortified with 15% of bambara groundnut flour inclusion was the most acceptable.…”

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

“…When heating begins during the mixing process, the dough loses its stability before reaching the minimum torque, C2. A signi cant di erence (p < 0.001) in C2 was found with respect to the milling method rather than the cultivar, indicating that WWFs milled by JM (0.54-0.56 Nm) had a more stable gluten structure during heating [50] than WWFs milled by HM (0.44-0.50 Nm). In the dough heating process, protein denaturation and unfolding were induced…”

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

“…Sensory assessment is a vital measure for quality assessment in a newly developed food product to attract consumers and to meet their requirements [ 29 ]. The choice of a food product depends on various factors such as character, mood and experience, and attitudes like sensory properties, health and nutrition, and price and value [ 8 ]. The sensory attributes of pan and pita bread prepared from wheat flour supplemented with or without different concentrations of buttermilk are presented in Table 6 .…”