Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

Bakare, Adegoke H.; Osundahunsi, Oluwatooyin F.; Olusanya, Joseph O.

doi:10.1002/fsn3.321

Cited by 54 publications

(56 citation statements)

References 42 publications

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“…The same trend observed in peak viscosity was repeated in breakdown and final viscosities. Breakdown viscosity is a measure of degree of starch disintegration or the hot paste stability of the starch (Bakare et al, 2015). Lower breakdown viscosity indicated higher paste stability (Bakare et al, 2015).…”

Section: Pasting Property Forselected Optimised Flour Blendsmentioning

confidence: 99%

“…Breakdown viscosity is a measure of degree of starch disintegration or the hot paste stability of the starch (Bakare et al, 2015). Lower breakdown viscosity indicated higher paste stability (Bakare et al, 2015). Cocoyam-based flour (CBC1) had lowest breakdown viscosity which could be as a result of the higher content of bambara groundnut (a legume) present.…”

Section: Pasting Property Forselected Optimised Flour Blendsmentioning

confidence: 99%

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Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Awolu

Oseyemi

2016

Acta Universitatis Cibiniensis. Series E: Food Technology

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Abstract:Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat-based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.

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Section: Pasting Property Forselected Optimised Flour Blendsmentioning

confidence: 99%

Section: Pasting Property Forselected Optimised Flour Blendsmentioning

confidence: 99%

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Awolu

Oseyemi

2016

Acta Universitatis Cibiniensis. Series E: Food Technology

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“…Bakare et al (2016) melaporkan komposisi dari tepung terigu, tepung sukun, dan campuran dari keduanya. Hasil yang didapatkan yaitu semakin tinggi persentase dari tepung sukun (TS) atau semakin rendah persentase dari tepung terigu (TT), maka kandungan gluten dari produk menjadi semakin rendah secara signifikan (P<0,05).…”

Section: Potensi Tepung Sukun Sebagai Substitusi Tepung Terigu Dalam unclassified

“…Gisslen (2009) menyebutkan bahwa untuk produk pastry (termasuk kue sus), dibutuhkan tepung dengan kadar gluten yang rendah dan kadar proteinnya sekitar 9%. Dalam penelitian Bakare et al (2016), kandungan protein dari TS:TT sebesar 10:90; 20:80; 30:60; dan 60:40 secara berturut-turut adalah 11,1±0,3%; 10,3±0,3%; 8,59±0,3%; 6,71±0,1%. Persentase protein ini berada di sekitar 9% (Tabel 1).…”

Section: Potensi Tepung Sukun Sebagai Substitusi Tepung Terigu Dalam unclassified

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Potensi “Sangga Buwana” Dengan Substitusi Tepung Sukun Sebagai Makanan Siap Saji Yang Sehat

Arnold

Lawandra

Rajagukguk

et al. 2017

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During the reign of Sri Sultan Hamengkubuwono VII at Yogyakarta Palace, Sangga Buwana is a traditional food which arose up as a result of acculturation between local culture with European and Asian culture. The food symbolizes a confession of human towards the existence of God. When comparing to burger in terms of ingredients and the manner of serving, both of them are quite similar. The purpose of this research is to study the potency of Sangga Buwana as a healthier fast food than burger. In addition, the investigation of the potency of local food utilization such as breadfruit (Artocorpus altilis) flour as wheat flour substitution in preparation of choux dough is also conducted. The study is conducted by literature research and interviews. The results showed that the substitution of wheat flour to breadfruit flour is potential to make Sangga Buwana as a healthier fast food because it has richer fiber, higher mineral, and lower fat content than wheat flour. Breadfruit flour can partially substitute the usage of wheat flour in the preparation of choux dough.

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Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Tukassar,

Shukat,

Iahtisham‐Ul‐Haq

et al. 2023

Food Science & Nutrition

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Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (p < .05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential.

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Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

Cited by 54 publications

References 42 publications

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

Potensi “Sangga Buwana” Dengan Substitusi Tepung Sukun Sebagai Makanan Siap Saji Yang Sehat

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

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