Towards the development of peanut-wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality

Abstract

The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread were investigated. Loaf volume, specific volume, and crumb density were significantly (p .05) reduced with increasing level of substitution with the peanut flour. Peanut flour had significant (p .05) improvement on the protein content and reduction in carbohydrate content of loaves. Consumers preferred the taste aroma and color of the peanut-wheat flour composite loaves at 20% peanut flour inclusion. Freshly baked composite peanut-wheat bread loaves with 10% level of peanut substitution had higher overall acceptability than 100% wheat flour formulation but less microbial stability during storage. Reduced fat-peanut has potential application for improving the nutritional quality and shelf stability of wheat flour bread. Practical applicationsThe demand for convenient alternative to conventional foods is on the increase with the dynamics of the world's social values, lifestyles, and demographic trends. Having peanut incorporated into dough (as one food system) will offer convenience to consumer and therefore add value to bread variety on market shelves. Assessing the influence of the peanut flour on bread quality provides first-hand information that can facilitate optimization of the baking process toward commercial production of peanut-wheat flour bread.

Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential

“…(2013) and Adeboye et al. (2018) who studied the physical properties of bread loaves from wheat flour substituted with date palm fruit pulp meal and reduced fat peanut composite flour blends, respectively, deduced inverse trends of values for loaf weight (increasing) and loaf volume (decreasing) for experimental breads with percentage rise in substitution.…”

“…The loaf volume also decreased with rate of substitution and the reduction is more pronounced in BSSM lima bean flour. The observed variation in loaf volume of test breads produced under same processing conditions (formulation, proofing time, dough size, baking time, and temperature) has been associated to rate of gas retention (Adeboye et al., 2018). Specific volume which is regarded as the volume per unit weight of loaf (cm 3 /g) has been used as a more fit measurement of loaf size (Shittu et al., 2007).…”

“…The loaf weight was estimated according to the method described by Adeboye et al. (2018). After cooling, the bread samples were measured using digital weighing balance with 0.01 g accuracy (Chaus pioneers TM ).…”

“…Tables 1 and 2. The baked bread from composite flour blends was done using the procedure described by Adeboye et al (2018). Yeast, warm water, and butter were measured into a large liquid measuring cup and stirred until yeast has dissolved and the baking fat melted.…”

“…The physical properties of bread from composite flour blends are presented in Table 5. baking time, and temperature) has been associated to rate of gas retention (Adeboye et al, 2018). Specific volume which is regarded as the volume per unit weight of loaf (cm 3 /g) has been used as a more fit measurement of loaf size (Shittu et al, 2007).…”