Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread

Abstract

The effect of inclusion of peanut flour from 0% to 20% on dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread was studied. Farinograph water absorption, dough development time (DDT), and stability increased from 57.7% to 60.1%, from 2.5 min to 6 min, and from 5.5 min to 8.5 min, respectively, for white bread flour dough with increase in peanut flour proportion from 0% to 20%. Similarly, an increase from 62.7% to 64.9%, from 6 min to 7 min, and from 8.5 to 13 min was observed for farinograph water absorption, dough development time (DDT), and stability, respectively, for brown bread dough. The alveograph dough properties including dough strength, pressure (tenacity), extensibility, and extensibility ratio also increased from 31.0 KJ to 37.4 KJ, from 75.1 mmH2O to 91.3 mmH2O, from 68.3 mm to 83 mm, and from 0.78 to 1.11, respectively. Increase in peanut flour proportion significantly (p < 0.05) increased the loaf weight but decreased loaf volume and specific volume. Moreover, increase in peanut flour proportion resulted in an increase in protein and fat content whereas the moisture content decreased. Bread from all the formulations were found to be acceptable by the consumer panel with an overall hedonic acceptability rate of “like” without much significant difference. The results of the study revealed that it is possible to incorporate peanut flour up to 20% for acceptable bread. Further study on the optimization of the blend proportions and on the possibility of blending peanut with other cereals for bread would reveal more insight to diversify the utilization of peanuts.