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Performance of African breadfruit (Treculia africana Decne) seed flour in bread making

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Abstract

Replacing wheat flour (WHF) with flour (ABF) from roasted African breadfruit (Treculia africana Decne) seeds at levels of 0-25% was investigated for its effect on bread making properties. Resistance to extension (R), extensibility (E) and mechanical work for deformation (W) of doughs prepared from the blends were studied using a Chopin alveograph. Loaves were prepared using the straight-dough bread baking procedure and evaluated for loaf volume, loaf weight, loaf height and sensory characteristics. There were no significant (p 0.05) differences between WHF and blends containing 5-10% ABF in the alveograph values for R, E, and W. Up to 10% substitution of WHF with ABF produced bread with crust color, crumb color, crumb texture, loaf height and loaf volume similar to the control. Use of higher levels (15-25%), however, resulted in reduction in these quality attributes. Addition of ABF at levels above 5% was detrimental to bread flavor.

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Authors and Affiliations

  1. Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt, Nigeria

    Sunday Y. Giami & Tamunosaki Amasisi

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  1. Sunday Y. Giami
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  2. Tamunosaki Amasisi
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Giami, S.Y., Amasisi, T. Performance of African breadfruit (Treculia africana Decne) seed flour in bread making. Plant Foods Hum Nutr 58, 1–8 (2003). https://doi.org/10.1023/B:QUAL.0000040345.63600.22

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  • DOI: https://doi.org/10.1023/B:QUAL.0000040345.63600.22

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