Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

摘要: Preparation and consumption of bread enriched with flours that contain appreciable amounts protein, lysine, dietary fiber, minerals will provide a healthy alternative to consumers also lowering making cost in countries where wheat is not major domestic crop. Addition rice, corn, soy flour durum at 10, 20, 30, 40, 50% levels was carried out examine the effects on baking (specific volume, color, firmness) sensory characteristics bread. Dough rheological properties were studied using Brabender Farinograph Extensograph. Results present study suggest incorporation up level 10% (flour basis) 20% produces without any negative effect quality attributes such as hardness, flavor reasonable acceptance offering promising nutritious consumers. Increasing substitution (30 50%) resulted decreasing dough strength, extensibility, loaf due replacement gluten by added protein. Overall acceptability scores these breads found be very low. The can substituted nongluten more than because its stronger matrix better characteristics.