Studies on the baking properties of non-wheat flours--I. Breadfruit (Artocarpus artilis).
The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9 +/- 0.9%), a fairly high crude fibre and ash contents (1.6 +/- 0.3; 4.2 +/- 0.3%) respectively and a low protein content (4.0 +/- 0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference at P < 0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.
Esuoso
K O
KO
Department of Chemistry, Federal University of Technology, Akure, Nigeria.
Bamiro
F O
FO
D003296:Cooking; D004043:Dietary Fiber / Q000592:standards; D002523:Edible Grain / Q000592:standards*; D005433:Flour / Q000032:analysis / Q000592:standards*; D005524:Food Technology / Q000379:methods*; D013213:Starch / Q000032:analysis; D014908:Triticum
D004043:Dietary Fiber; D013213:Starch