Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Olapade, Abiodun Adekunle; Oluwole, Oluwatoyin

doi:10.1016/s0189-7241(15)30050-3

Cited by 37 publications

(42 citation statements)

References 14 publications

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“…In addition, a casein-based ingredient fortified with calcium could form a gel network to resemble the gluten network. Sensory evaluation results were similar to the results of Olapade [19] who reported that bread loaves made with enriched composite flour with up to 10% cowpea flour were acceptable to panelists. Ranhotra et al [20] found that the addition of calcium at 211, 446, 924, and 1412 mg/100 g to breads had no adverse effect on the sensory properties of those breads.…”

Section: Discussionsupporting

confidence: 84%

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Alsuhaibani

2018

Journal of Food Quality

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By-products of oyster shell and egg shell are new candidates for use as calcium supplements. e e ect of the forti cation of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. Compared to the control bread, breads forti ed with egg and oyster shells had a higher water absorption (%), dough development time, dough stability, mixing time, heat of transition, and setback viscosity but a lower weakening index. Skim milk-forti ed bread had the lowest levels of carbohydrates and energy of the bread formulations tested. Oyster shell-forti ed bread showed signi cantly higher contents of protein, ash, bre, and carbohydrates. Sensory evaluation revealed that the breads forti ed with egg and oyster shells showed lower scores for odour and general acceptability compared with the control bread and the bread forti ed with skim milk powder. Higher levels of minerals and amino acids except proline were estimated in the tested breads. ese results indicate that the addition of natural sources of calcium to bread could positively impact its technological and nutritional properties.

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Section: Discussionsupporting

confidence: 84%

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Alsuhaibani

2018

Journal of Food Quality

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“…Highest protein content of 28.87% was recorded in blend with 20% GPC. Vegetable proteins in forms of flour, concentrates, and isolates have been incorporated in many food systems for better nutritional values and functionality than products produced solely from wheat flour (Jideani, ; Olapade & Oluwole, ; Idowu, ). Fat, ash, and crude fiber contents also followed the same trend.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, wheat has been reported to be low in essential nutrient such as lysine (Olapade & Oluwole, ) and has also been implicated for the incidence of celiac disease: a systemic immune‐mediated disorder caused by the ingestion of gluten‐containing grains (Lionetti, Gatti, Pulvirenti, & Catassi, ). As a result of these, several efforts were made to neutralize the problems associated with wheat consumption through the use of locally available plant products (Ocheme, Oloyede, & Mahmud, ; Ade, Ingbian, & Abu, ; Adegunwa, Bakare, & Akinola, ; Olapade & Oluwole, ; Ugwuona & Suwaba, ; Ibitoye et al., ). Groundnut ( Arachis hypogea ) like many other nuts has also been used for the improvement of wheat‐based confections (Ajanaku, Ajanaku, Edoboh‐Osoh, & Nwinyi, ; Bindhya & Kochhar, ; Asimah, Kpodo, Adzinyo, & Dzah, ).…”

Section: Introductionmentioning

confidence: 99%

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Ocheme

Adedeji²,

Chinma

et al. 2018

Food Science & Nutrition

100

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This study investigated the effect of groundnut protein concentrate inclusion on the quality of wheat flour. Wheat and groundnut concentrate flours were blended (%, w/w) at ratios 100:0, 95:5, 90:10, 85:15, and 80:20, with 100% wheat flour serving as the control sample. Subsequently, proximate composition, functional, and pasting properties of blends were determined using established methods. Protein content of the concentrate was 72.80%. Significant (p < .05) increase in protein content of the flour blends was recorded with increasing concentration of groundnut protein concentrate and decreasing concentration of wheat flour. Highest protein content of 28.87% was recorded in blend with 20% groundnut protein concentrate. Fat, ash, and crude fiber contents ranged from 1.93% to 8.84%, 0.70% to 1.13%, and 0.84% to 1.23%, respectively. Carbohydrate decreased significantly (p < .05) with increasing concentration of groundnut protein concentrate. Bulk density and swelling capacity of the flour blends reduced significantly (p < .05) with increasing level of groundnut protein concentrate flour while solubility index, water absorption, emulsion, and foaming capacities increased. Peak time, peak, trough, breakdown, final, and setback viscosities of the flour blends reduced with groundnut protein concentrate inclusion while the pasting temperature reduced. Overall, wheat/groundnut protein concentrate flour blends showed good functional and pasting properties.

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“…Following internal procedures, behaviour of leavened dough was observed within three technological phases of fermentation process [17]. The first one is called fermentation and dough volume changes are recorded on the Fermentograph SJA (Sweden).…”

Section: Rheology Behaviour Of Fermented Doughmentioning

confidence: 99%

Baking Value of Wheat-Fonio Flour Composites

Švec¹,

Hrušková²

2018

AFSE

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Three different addition levels of commercial fonio flour (2.5, 5.0, 10.0%) were mixed with wheat flour to explore flour pasting, dough rheological behaviour and bread quality. During farinograph test, fonio flour addition clearly shortened wheat dough stability (from 12.0 up to 3.5 min). Extensigraph data were influenced equivocally. Viscosity profiles determined by using of Amylograph and Rapid Visco Analyser, corresponded together (peak viscosities 2263 (control), 2348, 2367, 2381 mPa•s). During fermentograph, maturograph and oven-spring tests, composite dough variants exhibited higher dough volumes (+20% in average). Bread volume has risen by 2.5% fonio flour dosage only (from 337 to 402 ml/100 g); specific volumes of more enhanced variants were comparable to control. Crumb penetration corresponded to specific bread volume, rising from 12.6 mm to 22.3 mm. Fonio wholemeal did not affected bread sensory profiles. Principal component analysis pointed to higher baking potential of wheat-fonio composite 95:5.

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Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Cited by 37 publications

References 14 publications

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

Baking Value of Wheat-Fonio Flour Composites

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