Table 1.
Quality characteristics of different flour mixtures and bread
| Flour mixture | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Control | Wheat: Rice | Wheat: maize | CD (P ≥ 0.05) | |||||||
| 25:75 | 50:50 | 75:25 | 0:100 | 25:75 | 50:50 | 75:25 | 0:100 | |||
| Pasting properties (n = 3) | ||||||||||
| Pasting temp, °C | 67.7 | 68.5 | 71.8 | 72.7 | 74.8 | 73.9 | 77.1 | 79.1 | 83.6 | 0.28 |
| Peak viscosity, cP | 2,243 | 2,493 | 2,694 | 2,930 | 3,877 | 1,539 | 1,045 | 895 | 764 | 3.23 |
| Hold viscosity, cP | 1,651 | 1,899 | 2,177 | 2,450 | 3,192 | 984 | 843 | 707 | 590 | 2.80 |
| Final viscosity, cP | 2,913 | 3,439 | 4,340 | 5,170 | 6,870 | 3,357 | 2,188 | 1,761 | 1,583 | 0.01 |
| Break down viscosity , cP | 592 | 594 | 517 | 480 | 685 | 555 | 338 | 174 | 52 | 3.43 |
| Setback viscosity, cP | 1,262 | 1,537 | 2,163 | 2,720 | 3,684 | 2,514 | 1,204 | 1,054 | 993 | 3.02 |
| Bread making quality (n = 3) | ||||||||||
| Baking absorption, ml | 67.3 | 65.0 | 64.0 | 62.0 | 60.0 | 66.5 | 67.0 | 68.0 | 69.0 | 0.30 |
| Loaf weight, g | 152.0 | 143.3 | 145.9 | 142.1 | 140.9 | 156.5 | 157.1 | 157.0 | 159.2 | 0.20 |
| Loaf volume, cc | 575 | 535 | 475 | 445 | 435 | 480 | 430 | 420 | 410 | 3.36 |
| Loaf height, cm | 9.3 | 9.2 | 8.5 | 7.5 | 5.5 | 9.2 | 9.2 | 8.7 | 5.4 | 0.34 |
| Specific volume, cc/g | 3.78 | 3.73 | 3.25 | 3.13 | 3.08 | 3.07 | 2.74 | 2.74 | 2.68 | 0.03 |
| Sensory quality (n = 6 panelists) | ||||||||||
| Appearance | 8.1 | 8.2 | 7.7 | 7.5 | 6.4 | 8.2 | 8.1 | 7.2 | 6.2 | 0.23 |
| Crust color | 8.2 | 8.4 | 8.2 | 7.2 | 6.1 | 8.0 | 7.9 | 6.9 | 6.3 | 0.28 |
| Crumb color | 8.0 | 8.1 | 7.7 | 7.0 | 6.2 | 7.8 | 7.7 | 7.9 | 6.0 | 0.28 |
| Aroma | 7.8 | 8.0 | 7.8 | 7.0 | 6.8 | 7.7 | 7.6 | 7.7 | 6.2 | 0.35 |
| Taste | 8.0 | 8.2 | 8.0 | 6.5 | 6.2 | 7.8 | 7.6 | 7.6 | 6.5 | 0.34 |
| Overall acceptability | 8.0 | 8.2 | 7.9 | 7.0 | 6.3 | 7.9 | 7.8 | 7.3 | 6.2 | 0.12 |