Abstract
This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.
Highlights
Increasing urbanization as well as the advancement in baking technology and changing food habits, made bakery food products such as bread popular in urban and semi urban areas of most developing countries [1]
Wheat Production in Ethiopia used in Ethiopia for making injera, sweet unleavened bread, local spirit, porridges and soups [20]
Soybean flour has been identified as a flat breads, and for the manufacture of a wide variety of other suitable complement to wheat flour for blends used in baking products
Summary
Increasing urbanization as well as the advancement in baking technology and changing food habits, made bakery food products such as bread popular in urban and semi urban areas of most developing countries [1] Flour of both hard and soft wheat classes have been the major ingredient of bakery products for many years because of its functional proteins. Legumes are the most important plant food material for the outstanding reason that they are the cheap sources of concentrated protein for the vegetarian population They are under-utilized in various countries because of antinutrient factors, such as enzyme (trypsin, chymotrypsin, α-amylase) inhibitors, phytic acid and flatulence causing factors [12]. An attempt was made to address problems associated with protein energy malnutrition through developing nutritious foods based on cereal-legume composite bread
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