Influence of blend proportion and baking conditions on the quality attributes of wheat, orange‑fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
| dc.date.accessioned | 2023-07-14T11:29:06Z | |
| dc.date.available | 2023-07-14T11:29:06Z | |
| dc.date.issued | 2023-02-16 | |
| dc.identifier | doi:10.17170/kobra-202307078348 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/14891 | |
| dc.description.sponsorship | Gefördert durch den Publikationsfonds der Universität Kassel | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject.ddc | 630 | |
| dc.title | Influence of blend proportion and baking conditions on the quality attributes of wheat, orange‑fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors | eng |
| dc.type | Aufsatz | |
| dcterms.abstract | Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread. | eng |
| dcterms.accessRights | open access | |
| dcterms.creator | Chikpah, Solomon Kofi | |
| dcterms.creator | Korese, Joseph Kudadam | |
| dcterms.creator | Hensel, Oliver | |
| dcterms.creator | Sturm, Barbara | |
| dcterms.creator | Pawelzik, Elke | |
| dc.relation.doi | doi:10.1007/s44187-023-00041-z | |
| dc.subject.swd | Backfähigkeit | ger |
| dc.subject.swd | Weizen | ger |
| dc.subject.swd | Batate | ger |
| dc.subject.swd | Kürbis | ger |
| dc.subject.swd | Mehl | ger |
| dc.subject.swd | Gemisch | ger |
| dc.type.version | publishedVersion | |
| dcterms.source.identifier | eissn: 2731-4286 | |
| dcterms.source.issue | Issue 1 | |
| dcterms.source.journal | Discover Food | eng |
| dcterms.source.volume | Volume 3 | |
| kup.iskup | false | |
| dcterms.source.articlenumber | Article number 2 |
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