Physical characteristics and sensory quality of bread produced from wheat/African oil bean flour blends

Abstract

The use of wheat flour and African oil bean flour blends in the production of bread was studied. The wheat flour was substituted with African oil bean flour at the following levels: 10, 20, 30 and 40% while wheat flour bread (sample WHF) served as control. The bread loaves were produced using the straight -dough procedure and subsequently evaluated for physical characteristics and sensory attributes. Results show a decrease in bread volume and dough expansion from 20.43 -6.79% and 42.09-12.97% respectively. The sensory analysis performed showed that there was no significant difference between the wheat flour bread (control sample) and sample B (10% substitution) in the sensory attributes of crust colour, taste and overall acceptability, while significant difference ((p<0.05) was observed in texture and flavour respectively. It was concluded that a substitution of 10% African oil bean flour gave the bread with the best overall quality.