Effect Of Different Improvers On The Physical And Sensory Quality Of Bread From Composite Flour

ABSTRACT

The effect of bread improvers on bread made from blends of cassava/wheat flour were studied. Improvers (ascorbic acid, alpha amylolytic enzyme complex and potassium persulphate) at varied percentages (0.2-1.0%) were added and bread were produce using a straight dough method. The dough was baked at 35°C for 35 to 40mm. The physical quality of improved bread loaf were evaluated. The loaf volume of bread samples at 0.2-1.0% concentration ranged from 250-720, 300-700, and 200-600cm3of ascorbic acid, alpha amyloltic enzyme c0mp1ex and potassium persulphate, respectively. The loaf weight of bread samples at 0.2-1.0% concentration ranged as 154.80- 207.40,159.00-206.50 and 151.00-175.40g for ascorbic acid, alpha amylolytic enzyme complex and potassium persulphate, respectively. The specific loaf volume of bread range from 1.61-3.47, 1.89-3.39 and 1.32- 3.42 for ascorbic acid, alpha amylolytic enzyme complex and potassium persulphate respectively. The bread samples were subjected to sensory evaluation. Bread sample B (6.93 ± 1.28 and 6.87 ± 0.74) had the best colour crust and crumb while bread sample M (6.53 ± 0.52 and 6.40 ± 1.72) had the least colour crust crumb. Bread sample B (6.80 ± 0.94) had the best texture crumb while sample M (6.20 ± 0.77) had the lowest texture crumb. Bread sample N (7.27 ± 1.03) had the highest flavour. while Sample M (7.00 ± 0.85) was generally accepted than the other samples treated with alpha amyliolytic enzyme complex and potassium persulphate.