Exploring the possibilities of some selected flour blends for the development of bakery products: Comparison with some physicochemical and functional properties of wheat flour

Abstract

This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%–6.67%), protein (4.33–8.96%), ash (1.35–1.96%), fat (3.37–4.88%), fibre (1.22–1.89%) and carbohydrate (78.35–84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohydrate (73.90%). Cyanogenic glucoside, saponion and tannin contents increased with increase substitution of cassava and soybean flours. Pasting temperatures of flour blends ranged from 69.03°C to 78.83°C, while wheat flour had 78.05°C. Peak, hot paste, breakdown, setback and cold paste viscosities were 1514–2822, 1036–1597, 487–1225, 580–884 and 1616–2461 cp in flour blends compared to 2361, 1360, 1001, 1079 and 2439 cp of wheat flour. Substitutions with soy flour decreased the peak, hot paste, breakdown and cold paste viscosities but increased the pasting temperatures. L*, a* and b* values ranged from 78.56 to 87.65, −0.34 to 0.71 and 10. 95 to 13.50 in flour blends while the wheat flour varied significantly at 2361.00, 1360.00 and 1001.00. The nutritional and pasting properties of some of flour blends were closely related to wheat flour and may be used for bakery requirements.

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