Volume 5, Issue 4, December 2020, Page: 72-82
The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread
Solomon Duguma Urigacha, Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Received: Mar. 19, 2020;       Accepted: Oct. 26, 2020;       Published: Nov. 9, 2020
DOI: 10.11648/j.ijfsb.20200504.15      View  23      Downloads  7
Abstract
This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.
Keywords
Bread, Baking Temperature, Blending Ratio, Proximate Composition
To cite this article
Solomon Duguma Urigacha, The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread, International Journal of Food Science and Biotechnology. Vol. 5, No. 4, 2020, pp. 72-82. doi: 10.11648/j.ijfsb.20200504.15
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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