Physicochemical characteristics and sensory properties of bread made with bread flour, soy flour and oat flour

Abstract

The purpose of this study was to determine the physico-chemical characteristics and the sensory properties of bread with different percentages of flour blends. Breads were prepared with different ratio of flour blends which consist of bread flour (BF), soy flour (SF) and oat flour (OF). Six formulations of breads were prepared according to the different percentages of flour blends prepared. SAS programme was used to determine the Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). Results of this study indicated that the protein and fibre content of bread increased significantly with the incorporation of higher percentage of soy flour and oat flour. All formulations of the bread can be claimed as "high protein" food whiles all formulations except bread that made with 100% of bread flour and also bread that made with 95% bread flour, 2.5% soy flour and 2.5% oat flour can be claimed as "high fibre" food. The results also revealed that soy flour and oat flour increased the firmness, index of redness and yellowness of the breads thus also decreased the lightness and moisture content of the breads. From this study, it was found that bread made with 95% bread flour, 2.5% soy flour and 2.5% of oat flour is more acceptable by the panelist with no significantly different of sensory attributes with bread that made with 100% of bread flour. There are 50 panels involved in the affective sensory test. Breads that prepared with lower percentage of oat flour and soy flour were more acceptable by the panels and showed significant different at p<0.05 with the acceptance of breads which made with higher percentage of soy flour and oat flour. Panel did not like bread made with higher percentage of soy flour and oat flour due to it taste and smell. Only 2.5% of soy flour and oat flour added is acceptable.