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RESEARCH PAPER
Year : 2019  |  Volume : 8  |  Issue : 3  |  Page : 80-87

Physico-chemical and sensory properties of wheat-soybean composite flour breads


Department of Food Science and Technology, Enugu State University of Science and Technology, P. M. B. 01660, Enugu, Nigeria

Correspondence Address:
J I Okoye
Department of Food Science and Technology, Enugu State University of Science and Technology, P. M. B. 01660, Enugu
Nigeria
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Source of Support: None, Conflict of Interest: None


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The proximate composition, physical and sensory properties of breads supplemented with soybean flour were investigated. Soybean flour wasprepared and used at varying replacement levels (10-40%) for wheat flour in the production of wheat-soybean composite flour breads with 100% wheat flour bread loaves as control. The proximate, physical and sensory properties of the bread samples were determined using standard methods. The crude protein, fat, crude fibre and ash contents of the bread samples increased significantly (p<0.05) with increase in soybean flour substitution from 8.48-39.07%, 8.09-12.04%, 4.23-6.32%, 3.40- 5.70% and 1.83-2.68%, respectively, while the carbohydratecontent decreased from 53.92-34.40%. The physical properties of the bread samples decreased significantly (p<0.05) with increase in substitution with soybean flour from 310.00-110.00 cm3 (loaf volume), 7.16-3.85 cm (loaf height), 397.00-393.00 g (loaf weight), 460.00-400.00 cm (oven spring) and 0.78-0.28 cm3/g (specific loaf volume), respectively. The level of likeness of the sensory attributes: taste, texture, flavour, crust colour and overall acceptability of the wheat-soybean composite bread samples reduced gradually with increased substitution of soybean flour. However, the study showed that the nutrient content, physical and sensory properties of wheat flour bread could be improved by substituting wheat flour with soybean flour at the levels of 10-30%, thus providing an alternative means of diversifying the use of non-wheat flour in bread production.


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