Quality of Bread Prepared from a Composite Flour of Triticale and Wheat Variety

Abstract

This study assessed the quality of bread produced from triticale flour and wheat composite flour. Wheat (Dendea variety) and Triticale were obtained from wheat breeding breeding program at Holeta Research center. They were thoroughly dried, milled, sieved and packed. Six blends were prepared by homogenously mixing wheat flour with triticale flour in the percentage proportions: (100:0), (90:10%), (80:20%), (70:30%), (60:40), (50:50) and later used to bake bread. The physical and chemical properties of flour and bread samples made from the flour were examined. Panelists were assigned to assess the bread samples as well. The result of the proximate, water absorption, oil absorption and sensory result of the flour and bread samples showed that the water absorption of wheat (Denda) was 1.62% while for Triticale was 1.25% which indicates the triticale flour absorbs less water than wheat flour. The ash content of triticale (1%) was higher than the wheat (Denda) indicates the mineral content was higher compared to wheat. The protein content between treatments were not significant different at p <0.05. The ash content of the bread samples were higher compared to the control indicates the flour of triticale increase the mineral content of the bread sample increase. Treatment 1 (control) the taste were higher (4.5%) compared to the other bread sample. The texture of the bread were significant different between the treatments at p<0.05.The overall acceptability of the bread samples were significant different at p<0.05 compared to the control (T1:5%) up to Treatment four (4%) accepted bread formulation. Hence, it was concluded that wheat flour could be substituted with triticale flour up to 30%level in bread making which will still retain much of the nutritional and sensory property.