Evaluation Quality of One Layer Flat Bread Supplemented with Beans and Sorghum Baked on Hot Metal Surface

Abstract

The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.

Evaluation of Sweet Lupin Seeds Flour Addition on Pan Bread Qualities

“…Control bread had the highest content of carbohydrate (38.65%), while the bread enhanced with 15% SLSF had the lowest carbohydrate content (34.72%). These results are closed to those found by Seleem and Omran (2014), who reported that addition of beans caused an increased in ash and fiber contents of prepared bread.…”

Use of composite flours of wheat and white beans (Phaseolus vulgaris) in bread making: influence on quality indices

“…This may imply that products that are made with partial substitution of WBF in wheat may be nutritionally advantageous compared to those made with wheat flour alone. There were significant differences (p < 0.05) in the ash, crude fat and crude protein contents of WBF and those of 100-wheat.The higher contents of protein, ash, and fibre in the WBF than 100-wheat recorded in this study are supported by the reports of Ramezani et al (2013) and Seleem and Omran (2014) who noted similar results in flours of beans and wheat..…”

“…White beans (Phaseolus vulgaris) are legumes, which are regarded as "poor man's meat". They supply protein, complex carbohydrates, fiber and essential vitamins and minerals to the diet, which are low in fat and sodium and contain no cholesterol (Seleem and Omran, 2014). The inclusion of legume, especially beans to cereal based products could be a good option for increasing nutritional intake of people.…”

Effect of Roselle Seeds Flour Addition on the Quality Characteristics of Pan Bread

“…DRSF gradually increased fiber contents to be 2.93, 3.6 and 4.25% in 5, 10 and 15% added DRSF, respectively. These results are closed to that found by Seleem & Omran (2014) who stated that bread enhanced with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread. Antioxidant activity:…”