Abstract
The present study was carried out to develop the wheat flour nutritional value with good quality of unleavened bread by adding 5%, 10% and 15% of bean or sorghum flour. Water absorption was increased by addition of bean flour as a result of increase rate of substitution. Dough stability decreased for bean and sorghum blends as the same as increasing addition. Softening gradually increased with increasing the addition of beans or sorghum. Addition of 15% sorghum had the highest degree of softening compared with wheat control and beans mixtures. The extensibility, elasticity and the energy of produced dough were decreased with addition of beans or sorghum to wheat flour and the reduction increased with increasing the level of substitution. In contrast, addition of beans or sorghum to wheat flour increased the proportional number of the produced dough from 3.25 to 3.62 and from 1.80 to 2.90 for beans and sorghum dough, respectively. Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread whereas, bread supplemented with sorghum had the highest values in fat content compared with wheat and beans bread. Sorghum bread had the highest iron and zinc content while beans bread had the highest calcium content. The sensory evaluation showed that different blends of beans and sorghum bread had highly acceptable values of all characteristics comparing with wheat control bread. Freshness of all unleavened flat bread blends decreased at different periods as well as bread control compared with zero time period. Water holding capacity (WHC) was significantly increased in all samples compared with wheat bread. Supplementation of bread with 15% beans recorded the highest value in WHC.
Highlights
Flat bread is as old as civilization
Bread supplemented with beans had the highest values in protein, ash and fiber compared with wheat and sorghum bread
Freshness of all flat bread blends was decreased at different periods as well as bread control compared with zero time period
Summary
Flat bread is as old as civilization. It is eaten with almost every meal in the Middle East, North Africa and Central Asia. Flat breads are often served freshly baked and produced in both the home and bakeries. Flat bread is simple bread made from flattened dough of flour, water, salt, yeast and other optional ingredients. The manufacture of flat bread necessitates special characteristics in flour and dough. Additional (optional) ingredients may be used for processing aids which are essential in particular in the bread-making process, in improving the quality and for fortification of bread to have more nutritive value. Eggs, other cereals, legumes, dates or date syrup, dried fruits, leafy vegetables, cassava, green banana, flaxseed flour, sesame, black seeds, species, meat, and dried or fresh herbs might be added to the formula of the bread [1]
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