title: Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.
abstract: Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2-5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25-60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads.
authors.affiliation: Department of Food Industries, Faculty of Agriculture, University of Alexandria, Egypt.
authors.forename: E S
authors.initials: ES
authors.lastname: Abdel-Aal
authors.forename: F W
authors.initials: FW
authors.lastname: Sosulski
authors.forename: M M
authors.initials: MM
authors.lastname: Youssef
authors.forename: A A
authors.initials: AA
authors.lastname: Shehata
mesh_terms: D000596:Amino Acids / Q000032:analysis; D001939:Bread / Q000032:analysis; D002675:Child, Preschool; D003369:Cottonseed Oil; D004044:Dietary Proteins / Q000008:administration & dosage / Q000032:analysis; D007887:Fabaceae; D005433:Flour; D006801:Humans; D009747:Nutritional Physiological Phenomena; D010946:Plants, Medicinal; D012525:Saskatchewan; D013213:Starch / Q000032:analysis; D014908:Triticum
chemical_list: D000596:Amino Acids; D003369:Cottonseed Oil; D004044:Dietary Proteins; D013213:Starch