Technological and Chemical Studies on Bread Supplemented with some Vegetables Powder.

Document Type : Original research articles

Authors

Home Economics Dept. (Nutrition and Food Sciences), Faculty of Specific Education, Zagazig University, Zagazig, Egypt

Abstract

 This study aims to investigate the effect of partial substitution of wheat flour (WF) (82% ext.) with some vegetables as carrot (CF), eggplant (EPF), and radish (RF) at a concentration of 5%, 10%, and a mixture between them on the chemical, rheological, and sensory evaluation of bread. The results of the chemical composition on raw materials showed the highest ratio of moisture, fiber, ash, fat, and protein in vegetable powders while wheat flour recorded the highest ratio of carbohydrates. The obtained results showed a significant difference in mineral content between wheat flour, carrot, eggplant, and radish flour powders. The addition of carrot, eggplant, and radish powders to wheat flour increased the fiber, fat, and protein of bread supplemented with vegetable powders compared to the control bread. There was a significant difference in energy between different types of bread under investigation. Also, the results indicated that there were significant differences in mineral content in the prepared bread. The results of farinograph and extensograph showed an increase in water absorption, elasticity, proportional number, and dough energy while the extensibility decreased in all blends as compared to the control sample. Thus, the results of the present study showed that vegetable powders may be regarded as an excellent source of protein, fiber, and mineral content. Hence, it is recommended to use these vegetable powders to raise the nutritional values of bread products.

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