AUTHOR(S):

Evan Butrus Ilia, Halala Wrya Alikhan

TITLE

Study of Bread Form Composite Flour of Maize Flour with Pregelatinized Starch (PGS)

KEYWORDS

Wheat flour, Maize flour, Pregelatinized maize starch, Composite bread, Physico-chemical Composition

ABSTRACT

The study was conducted to arise and increase composite bread with maize flour and PGS to evaluate the quality parameters and properties of resulting dough and breads. Loaf breads were formed from composite flour containing 10, 15, 20, 25, and 30% of maize flour with 10% PGS(Recommended form pervious study) as constant for wholly samples and compared with wheat bread for various quality attributes of the developed products. Addition of maize flour negatively affected of doughrheology properties and baking properties, but the nutritional quality was improved in case of fat content. Replacement of 10% maize flour into wheat flour 10% PGS retained much of the nutritional and sensory properties and gave the bread with the good overall acceptability. The physical study showed that there was no significant difference between the wheat bread and bread with 10% maize flour. High positive correlate was found between specific loaf with texture, taste and overall acceptability but negatively correlated with hardness. Specific loaf volume, hardness and springiness decreased during storage with increasing level of maize flour in the composite flour formula.

Cite this paper

Evan Butrus Ilia, Halala Wrya Alikhan. (2016) Study of Bread Form Composite Flour of Maize Flour with Pregelatinized Starch (PGS). Food and Nutrition Science - An International Journal, 1, 6-11