The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread

Solomon Duguma Urigacha

doi:doi:10.11648/j.ijfsb.20200504.15

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The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread

Solomon Duguma Urigacha

Published in International Journal of Food Science and Biotechnology (Volume 5, Issue 4)

Received: 19 March 2020 Accepted: 26 October 2020 Published: 9 November 2020

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Abstract

This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.

Published in	International Journal of Food Science and Biotechnology (Volume 5, Issue 4)
DOI	10.11648/j.ijfsb.20200504.15
Page(s)	62-72
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Bread, Baking Temperature, Blending Ratio, Proximate Composition

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Solomon Duguma Urigacha. (2020). The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread. International Journal of Food Science and Biotechnology, 5(4), 62-72. https://doi.org/10.11648/j.ijfsb.20200504.15

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ACS Style

Solomon Duguma Urigacha. The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread. Int. J. Food Sci. Biotechnol. 2020, 5(4), 62-72. doi: 10.11648/j.ijfsb.20200504.15

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AMA Style

Solomon Duguma Urigacha. The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread. Int J Food Sci Biotechnol. 2020;5(4):62-72. doi: 10.11648/j.ijfsb.20200504.15

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@article{10.11648/j.ijfsb.20200504.15,
  author = {Solomon Duguma Urigacha},
  title = {The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {4},
  pages = {62-72},
  doi = {10.11648/j.ijfsb.20200504.15},
  url = {https://doi.org/10.11648/j.ijfsb.20200504.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200504.15},
  abstract = {This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.},
 year = {2020}
}

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TY  - JOUR
T1  - The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread
AU  - Solomon Duguma Urigacha
Y1  - 2020/11/09
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200504.15
DO  - 10.11648/j.ijfsb.20200504.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 62
EP  - 72
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200504.15
AB  - This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.
VL  - 5
IS  - 4
ER  -

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Author Information

Solomon Duguma Urigacha

Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia

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Solomon Duguma Urigacha. (2020). The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread. International Journal of Food Science and Biotechnology, 5(4), 62-72. https://doi.org/10.11648/j.ijfsb.20200504.15

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ACS Style

Solomon Duguma Urigacha. The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread. Int. J. Food Sci. Biotechnol. 2020, 5(4), 62-72. doi: 10.11648/j.ijfsb.20200504.15

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AMA Style

Solomon Duguma Urigacha. The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread. Int J Food Sci Biotechnol. 2020;5(4):62-72. doi: 10.11648/j.ijfsb.20200504.15

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@article{10.11648/j.ijfsb.20200504.15,
  author = {Solomon Duguma Urigacha},
  title = {The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread},
  journal = {International Journal of Food Science and Biotechnology},
  volume = {5},
  number = {4},
  pages = {62-72},
  doi = {10.11648/j.ijfsb.20200504.15},
  url = {https://doi.org/10.11648/j.ijfsb.20200504.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20200504.15},
  abstract = {This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.},
 year = {2020}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread
AU  - Solomon Duguma Urigacha
Y1  - 2020/11/09
PY  - 2020
N1  - https://doi.org/10.11648/j.ijfsb.20200504.15
DO  - 10.11648/j.ijfsb.20200504.15
T2  - International Journal of Food Science and Biotechnology
JF  - International Journal of Food Science and Biotechnology
JO  - International Journal of Food Science and Biotechnology
SP  - 62
EP  - 72
PB  - Science Publishing Group
SN  - 2578-9643
UR  - https://doi.org/10.11648/j.ijfsb.20200504.15
AB  - This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean and tef) and baking temperature (190°C, 220°C and 250°C) were studied. The experiment was conducted using custom design. The corresponding proportion of wheat from 70 to 90%, soybean 5 to 15% and tef 5 to 15% were taken from similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased moisture, ash, crude fat, crude fiber, crude protein, and decreased carbohydrate. Baking temperature significantly (P<0.05) affected protein, fiber, moisture, ash, fat and carbohydrate of the blended product. Optimum values (13.65 – 14.08%) of protein and (3.24 – 3.27%) ash were obtained at 220°C and 190°C, when the proportion ranged from 75 to 80% for wheat, 15% soybean and 5 to 15% tef. In general, proportion of wheat from 80 to 85%, soybean from 5 to 10% and tef from 5 to 10% were found optimum for both nutritional quality of the wheat-based blend bread.
VL  - 5
IS  - 4
ER  -

Copy | Download