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Comparative Study on the Development of Maize Flour Based Composite Bread

Mrs. R. Begum
MS Fellow
Dept. of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902Bangladesh

Abstract/ Executive Summary:

The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and 0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber and energy content. The sensory analysis showed that there was no significant difference between the wheat bread and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level of maize flour in the breads.

Keywords: Wheat flour, Maize flour, Composite bread, Physico-chemical composition, Sensory quality

Location: Mymensingh

Start Date: 00-00-2011

End Date: 00-00-2012

Program Area: Quality and Nutrition

Commodity: Bread

Objectives:

To develop maize flour based composite bread and compare with wheat flour bread in respect to physico-chemical properties, baking quality, nutritional quality and sensory quality.

Methodology:

Wheat flour (Teer brand) and Maize flour were collected from local market. Other bread ingredients such as low-fat milk powder, shortening, sugar, dry yeast powder and salt were also procured from local market. Yeast-leavened composite bread was developed from the commercial formulation, adjusted to 180 gm dough. The ingredients required were: Water(64.00gm), Active dry yeast powder( 2.00gm), whole milk powder (2.00gm), Shortening (4.00gm, Sugar (6.00gm), Salt( 1.50gm). In the production of composite breads, the amount of maize flour levels included were 10, 20, 25, 30 and 40% of total flour. A part of sugar was dissolved in a portion of warm water. Dry yeast was added to that water to activate them. The remaining dry ingredients were transferred into a 5 liters capacity dough mixer. The flour plus the other ingredients were mixed with the water for first 2 minutes at speed 1 (lowest speed) and next 10 min at speed 2 (medium speed) in the dough mixer. The resulting dough was relaxed for 1 hours and 20 minutes in the processing unit at 28°C. The relaxed dough was then removed from the cabinet and divided into desired dough size. Next, the divided dough was manually rounded up and first proofed for 15 minutes. Finally, the dough was manually molded and placed in the baking pan. The panned dough was next proofed at 28°C for 30 min. the leavened dough was baked in the ready heated oven for 25-35 min at 200°C. This modified method was used by Begum et al. (2011). Bread was also prepared by using 100% wheat flour as control. Five minutes after removal from the oven, the loaf was removed from the pan and allowed to cool to room temperature for 1 hour and then packed in the moisture and vapor proof polyethylene bag. The packed loaf was kept in the room temperature overnight for use in physical and sensory evaluations. Chemical composition, moisture content, fat content, protein content and ash content of the bread samples were determined by methods described by AOAC (1984). Crude fiber was estimated as per method of Ranggana (1991) and gluten of wheat flour and maize flour was measured according to Mis (2000). Carbohydrate content of bread samples were calculated by difference from 100, and energy was calculated using Atwater conversion factors. Bread volume, bread specific volume and the dough expansion were measured by the method described by Begum et al. (2011).Sensory evaluation of the composite bread samples were carried out by 10 panelists on a 9 point hedonic scale for different parameters such as color, aroma, taste, texture and overall acceptability as described by Ihekoronye and Ngoddy (1985). The 10 untrained panelists were teachers and students of Food Technology and Nutritional Science Department of Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh. Just before sensory test, loaves were cut into 2 cm thick slices. The end slices were discarded. 2×2 cm squared pieces were prepared from each slice and placed in plates. Each plate was given six digit code numbers before testing. Hardness of bread was observed by the panelist using the scale of 1-5. 1-most soft bread texture and 5-most hard bread texture. Springiness of bread was observed by the panelist using the scale of 1-5 while 1=low elastic and 5=high elastic. Prepared breads were stored for three days in polyethylene sealed pack to observe staling in terms of the changes of hardness and springiness by the panelist. Staling is a term applied to a variety of chemical deteriorative changes, staling is usually manifested as adverse alterations of taste, odor, and texture in prepared foods which are not promptly eaten. The changes may lead to rejection of stale food but it may not be altered nutritionally. Data found from the experiment were statistically analyzed using one way and two ways Analysis of Variance (ANOVA) at a 0.05 significance level. Duncan’s Multiple Range Test (DMRT) was used to compare treatment means, if a significance difference was detected at a 0.05 level of significance.

Source of Information: J. Bangladesh Agril. Univ. 11(1): 133–139, 2013, ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study has demonstrated that quality of composite bread has been adversely affected with the different substitution level of maize flour. Low cost and nutritionally rich, except protein content, maize flour may be used in composite flour bread preparation at the level of 10% with acceptable physical and sensory attributes.

Knowledge Management: Journal