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Quality attributes and acceptability of bread made from wheat and Amorphophallus paeoniifolius flour

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Abstract

Bread was made by substituting normal wheat flour with 10, 20 and 30 % Amorphophallus paeoniifolius flour. The proximate composition of this composite flour along with the sensory evaluation, quality attributes, organoleptic properties of the baked bread was done. A. paeoniifolius flour can substitute normal wheat flour upto 20 % as all the organoleptic properties of this substitution were same as that of normal wheat bread. Proximate composition of flour had 4.72 % moisture content, 4.0 % Total ash and 2.0 % acid insoluble ash. Dough raising capability in the presence of yeast was comparable to the control flour. Bread had 2.49 g /100 g total dietary fibre and 1158.42 mg/100 g of calcium content. It was also shelf stable for 6 days as the mould count was found to be less than 10 cfu/g.

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Acknowledgments

We thank Department of Biotechnology, Jaypee Institute of Information Technology, Noida, U.P., India for providing infrastructure facility and fellowship to Ms Anuradha Singh.

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Authors and Affiliations

  1. Department of Biotechnology, Jaypee Institute of Information Technology, A-10, Sec 62, Noida, Uttar Pradesh, India

    Anuradha Singh, Parag Gupta, Gaurav Shukla & Neeraj Wadhwa

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  1. Anuradha Singh
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  2. Parag Gupta
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  3. Gaurav Shukla
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  4. Neeraj Wadhwa
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Correspondence to Neeraj Wadhwa.

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Singh, A., Gupta, P., Shukla, G. et al. Quality attributes and acceptability of bread made from wheat and Amorphophallus paeoniifolius flour. J Food Sci Technol 52, 7472–7478 (2015). https://doi.org/10.1007/s13197-015-1834-z

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  • DOI: https://doi.org/10.1007/s13197-015-1834-z

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