Selected nutritional,physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean |
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Authors: | E-S. M. Abdel-Aal F. W. Sosulski M. M. Youssef A. Adel Y. Shehata |
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Affiliation: | (1) Department of Food Industries, Faculty of Agriculture, University of Alexandria, 21526 Alexandria, Egypt;(2) Department of Crop Science and Plant Ecology, University of Saskatchewan, S7N OW0 Saskatoon, Canada |
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Abstract: | Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2–5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25–60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads. |
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Keywords: | Wheat Fababean Cottonseed Sesame Composite flour Rheological properties Pan bread Flat bread Proximate composition Amino acid composition Amino acid score Protein digestibility Calculated protein efficiency ratio |
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