Bread Wheat (Triticum aestivum L.) [chapter]

Giancarlo Chisci, Letizia Venuti
2009 Manual of Methods for Soil and Land Evaluation  
Wheat flour is used to accelerate rheological properties of dough and as the vehicle for proven food fortification with high consumption and processing. Consumption of locally available vitamins and minerals rich foods like pumpkin by blending with wheat can be one of the strategies to combat the nutrient gaps and used to extend the shelf life of perishable fruits. Orange colored fresh pumpkin fruits were sorted, washed, peeled the hard rind, sliced the edible flesh, soaked and dried in open
more » ... nd dried in open air and ground in to pumpkin flour. The wheat flour was made as control (BP 0 ) with 100% wheat and four pumpkin and wheat blends (BP 1 , BP 2 , BP 3 and BP 4 ) were prepared by substituting wheat with 5%, 10%, 15% and 20% pumpkin flour respectively. The developed composite flour breads were made by adding others ingredients and its proximate and sensory acceptability were analyzed. The moisture content, crude protein and utilizable carbohydrates of the composite flours breads decreased as the ratio of pumpkin flour increased in the blend. However; the ash, crude fat, crude fiber and energy contents increased as the proportion of pumpkin increased in the blends of pumpkin wheat composite flours breads. The results of sensory analyses using five point hedonic rating demonstrated that a higher degree of liking was attributed to the bread sample with 10% dried pumpkins additive comparing to control wheat bread and others sample. The effect of adding pumpkin flour to wheat flour in different proportion showed more than average values of consumer-oriented panelist scores in overall acceptability of the developed breads. The newly developed product of wheat based pumpkin flour enriched bread suggested to wheat bread stable consumers and verifies its application in bakery products of 10% pumpkin flour.
doi:10.1201/b10197-10 fatcat:yopcivxsufe6ndllzflw6gsyrm