Physicochemical properties, rheological properties and sensory evaluation of bread prepared from different flour formulations
DOI:
https://doi.org/10.15282/cst.v5i2.12803Keywords:
Wheat flour substitution, Glutinous rice flour, Rice flour, BreadAbstract
The rise in the price of wheat flour has caused an increase in manufacturing costs. Partial wheat flour substitution in bread formulations with local ingredients like rice flour and glutinous rice flour is one of the methods to cope with wheat shortage, reduce wheat dependency and wheat price increment problems. The objectives of this study are to investigate the physicochemical, rheological properties of dough and consumer acceptance by using different bread formulations. The relationship between the physicochemical properties of breads, rheological properties of bread and consumer acceptances were studied. The bread was from different flour formulations which were F1 (wheat flour), F2 (20% wheat flour substitution with rice flour) and F3 (20% wheat flour substitution with glutinous rice flour). Physicochemical properties involving pH and TTA were done on both dough and bread while colour and baking loss measurement was done on bread only. Proximate analysis was done by using the bread. In addition, rheological properties were also tested by using dough. The breads for all formulations did not show significant difference in the parameter tested such as the dough pH (p=0.952) and bread pH (p=0.859) respectively (p>0.05). For sensory evaluation, consumer acceptance towards all three bread samples were similar for the attributes including colour, aroma, taste, texture and overall acceptance (p>0.05). The physicochemical, rheological properties and consumer acceptances were similar within these breads. Therefore, this research can further study by substituting higher portions of wheat flour with locally produced flours such as rice flour and glutinous rice flour.
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