Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds
ABSTRACT
Quality characteristics of bread
produce from composite flour of wheat (Tritictim aestivurn) and whole or
defatted fluted pumpkin (Telfairia Occidentalis) seed were investigated. Bread
loaves were baked using the straight-dough procedure and evaluated for quality
characteristics. The results showed the protein content of the bread increased
from 8.40% to 19.25% for the addition of 0-25% whole fluted pumpkin flour
representing 10.85% increase while 0-25% level of defatted fluted pumpkin flour
addition showed an increase in protein content from 8.40%-22.40% representing
14% increase. Results of protein showed there were significant differences in
the samples with blends of the fluted pumpkin flour and the control. The values
obtained showed that the blends can produce acceptable bread with increase
protein content but the use of 5-15% whole or defatted fluted pumpkin flour is
recommended in bread making because of baking quality and sensory properties.
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OFFIONG, O (2021). Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-samples-produced-from-composite-flour-of-wheat-triticum-aestivum-and-whole-or-defatted-fluted-pumpkin-telfairia-occidentalls-seeds-7-2
OKON, OFFIONG. "Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 11 Aug. 2021, https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-samples-produced-from-composite-flour-of-wheat-triticum-aestivum-and-whole-or-defatted-fluted-pumpkin-telfairia-occidentalls-seeds-7-2. Accessed 24 Nov. 2024.
OKON, OFFIONG. "Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 11 Aug. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-samples-produced-from-composite-flour-of-wheat-triticum-aestivum-and-whole-or-defatted-fluted-pumpkin-telfairia-occidentalls-seeds-7-2 >.
OKON, OFFIONG. "Quality Characteristics Of Bread Samples Produced From Composite Flour Of Wheat (Triticum Aestivum) And Whole Or Defatted Fluted Pumpkin (Telfairia Occidentalls) Seeds" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-characteristics-of-bread-samples-produced-from-composite-flour-of-wheat-triticum-aestivum-and-whole-or-defatted-fluted-pumpkin-telfairia-occidentalls-seeds-7-2