Abstract
ABSTRACTPhysical, rheological and baking properties of winged bean‐wheat composite flours were studied and the acceptability of the bread was evaluated by sensory tests. The sponge‐dough method (SPD) gave bread with significantly greater specific loaf volume (P<0.05) than the straight‐dough method (STD). Incorporation of 1% sodium stearoyl 2‐lactylate (SSL) significantly improved (P<0.05) the specific loaf volume at all concentrations of winged bean full‐fat flour (WBFF) tested, except for 15 and 20% substitution, for both STD and SPD methods. Using the STD method, 5% to 8% substitution of WBFF without SSL and 10% substitution with SSL gave acceptable breads. Using the SPD method, WBFF substitution at 10% without SSL and 12% with SSL gave acceptable breads.
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