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Defatted melon seed flour as partial replacement of wheat flour in bread making
Abstract
In this study which is designed to improve the protein content of bread, wheat flour was blended with defatted melon seed flour at levels of 0, 5, 10, and 15%. The composite flours obtained were manually mixed with bread-making ingredients, mechanically kneaded, proofed beside a mud oven and baked at
180-200oc. The length, width and height of bread loaves produced decreased with increase in level of wheat substitution as follows: length; 15.8 to 15.6cm, width; 10 to 9.6cm and height; 6.9 to 6.7cm.The chemical analysis of the loaves indicated progressive increase from 14.55% (at 0% level ) to 21.33% ( at 5% ) and then to 21.8% and 22.25% at 10 and 15% levels respectively. Sensory evaluation revealed that the bread loaves from the 5% level of defatted melon seed flour substitution were not significantly different from the control ( bread loaves from 100% wheat flour ) but were different significantly from those from 10 and 15% levels of substitution.
180-200oc. The length, width and height of bread loaves produced decreased with increase in level of wheat substitution as follows: length; 15.8 to 15.6cm, width; 10 to 9.6cm and height; 6.9 to 6.7cm.The chemical analysis of the loaves indicated progressive increase from 14.55% (at 0% level ) to 21.33% ( at 5% ) and then to 21.8% and 22.25% at 10 and 15% levels respectively. Sensory evaluation revealed that the bread loaves from the 5% level of defatted melon seed flour substitution were not significantly different from the control ( bread loaves from 100% wheat flour ) but were different significantly from those from 10 and 15% levels of substitution.
