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Preparation of Pan Bread Supplemented with Amaranth Cereal and Soybean Flour
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Abstract: The research discusses the impact of blending amaranth flour (AF) and defatted soybean flour (DSBF) on pan bread production from refined wheat flour (WF). The chemical composition of AF, DSBF and WF was investigated. AF had high protein, fat and carbohydrate contents 16.40, 08.20 and 65.40%, respectively. Different proportions of AF (5, 10, 15 and 20%) and DSBF (ratio fixed 5% for all blends) was replaced with WF comparison with control sample WF (100%) were blended to make pan bread. Addition of AF and DSBF in comparison to WF lead to slight increase in rheology properties (water absorption, arrival time, dough development, stability and proportional number). On contrary, degree of softening, elasticity, extensibility, and energy value decrease compared to the values with dough WF. The physical characteristics of all blends pan bread such as weight and density were increased but the specific volume and volume were decreased compared with control. Pan bread prepared using AF and DSBF exhibited high crude protein, fat, and fiber with improved minerals contents and revises in sensory properties. Textural characteristics like cohesiveness, resilience, gumminess and chewiness of pan bread increased with added AF and DSBF. Used the AF and DSBF in pan bread preparation improved the nutritional and some of the physical properties of pan bread. All prepared pan bread was fresh and suitable for human consumption, especially up to 20 % AF substitution. Hence AF and DSBF could be used to improve the nutritional and some physical characteristics of pan bread.
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| Publication year |
2023
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| Pages |
139-150
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| Organization Name |
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| serial title |
Egyptian Journal of Food Science
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| Author(s) from ARC |
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| Publication Type |
Journal
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