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Influence Of Breadfruit Flour On The Baking characteristics Of Wheat Flour (Case Study Bread)






TOPIC:
Influence Of Breadfruit Flour On The Baking characteristics Of Wheat Flour (Case Study Bread)

  ABSTRACT:
The influence of breadfruit flour on the baking characteristics of bread from wheat was studied. The breadfruit used were sorted, peeled, and divided into three sets; the first set was blanched for 5 minutes at 50oc, the second was soaked in 2% meta-bisulphate for 5minutes. While the last was hot treated. The breadfruit, wheat and breadfruit flours were in the ratio 90:10, 85:15 and 80:20 blended respectively. All the samples were used to produce bread. The bread loaves were then subjected to sensory evaluation for taste, texture, aroma, crumb, colour, crust colour and overall acceptability.  The result revealed that blanched and meta-bisulphate treated breadfruit prevented change in colour, thereby rendering the bread to be more acceptable. The sensory evaluation also showed that as the addition of breadfruit increase the addition the baking characteristics were reduced.

Keywords: pH, titratable acidity, specific gravity, Sensory evaluation, ginger, non-alcoholic.

REFERENCE: Oshinbanjo Micheal Ayodeji. Jan., 2008.

School: Moshood Abiola Polythenics, Ojere, Abeokuta, Ogun Stae, Nigeria.

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