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Effect of Vitamin C Addition on some Quality Aspects of Wheat Bread
Abstract
Objective: The effect of vitamin C addition on some quality aspects of wheat bread was evaluated.
Subjects/Materials and Methods: Wheat bread was produced using the straight dough method with addition of varying quantities of vitamin C (between 0.05 to 0.40g) as an improver, with the sample without vitamin C serving as control, giving six bread samples (A – F). The physical, chemical and sensory properties of the bread samples were then determined using standard methods.
Results: The average dough volume after proofing and proofing rate increased significantly (P < 0.05) with increase in the quantity of vitamin C, with the highest values of 93.00cm3 and 3.72cm3/min respectively at 0.10g vitamin C, after which there was a decline. The loaf volume and specific loaf volume increased (P < 0.05) with the highest values of 523.00cm3 and 3.70cm3/g, while loaf weight decreased significantly with the lowest value of 141.00g at 0.10g vitamin C, after which the reverse was the case. There was significant difference (P < 0.05) in the proximate composition of the bread samples. The pH decreased from 5.15 to 4.10 with addition of vitamin C. There was significant difference (P<0.05) in the taste and crust colour of the bread samples, while the other sensory attributes did not show any significant difference in their scores.
Conclusion: Samples containing 0.10g vitamin C gave the best results for all the quality attributes. An excess amount of vitamin C (above 0.10g) gave the bread an astringent taste, darker crust colour and reduced overall acceptability.
Key Words: Vitamin C addition, wheat bread, physical characteristics, quality attributes, proximate composition
Subjects/Materials and Methods: Wheat bread was produced using the straight dough method with addition of varying quantities of vitamin C (between 0.05 to 0.40g) as an improver, with the sample without vitamin C serving as control, giving six bread samples (A – F). The physical, chemical and sensory properties of the bread samples were then determined using standard methods.
Results: The average dough volume after proofing and proofing rate increased significantly (P < 0.05) with increase in the quantity of vitamin C, with the highest values of 93.00cm3 and 3.72cm3/min respectively at 0.10g vitamin C, after which there was a decline. The loaf volume and specific loaf volume increased (P < 0.05) with the highest values of 523.00cm3 and 3.70cm3/g, while loaf weight decreased significantly with the lowest value of 141.00g at 0.10g vitamin C, after which the reverse was the case. There was significant difference (P < 0.05) in the proximate composition of the bread samples. The pH decreased from 5.15 to 4.10 with addition of vitamin C. There was significant difference (P<0.05) in the taste and crust colour of the bread samples, while the other sensory attributes did not show any significant difference in their scores.
Conclusion: Samples containing 0.10g vitamin C gave the best results for all the quality attributes. An excess amount of vitamin C (above 0.10g) gave the bread an astringent taste, darker crust colour and reduced overall acceptability.
Key Words: Vitamin C addition, wheat bread, physical characteristics, quality attributes, proximate composition
