Effect of tomato seed meal supplementation on the dough and bread characteristics of wheat (PBW 343) flour

Abstract

Deoiled seed meal from tomato processing waste was used to supplement wheat flour (PBW 343) at 10, 20 and 30% levels to study the effect on rheological and baking properties. Farinograph indicated increase in water absorption, dough development time, dough stability, departure time and valorimeter values, while, decrease in the mixing tolerance index and degree of softening with the increase in meal levels. Viscoamylogram showed decrease in pasting peak, peak viscosity, viscosity at 95 °C, viscosity at 50 °C and set back on cooling whereas the falling number values also declined. Baking properties indicated increase in loaf mass, decrease in loaf/specific loaf volume and sensory score with the increased levels of meal. The bread supplemented with 10% deoiled seed meal exhibited good sensory characteristics and improved protein quality.