Quality of Bread Prepared From a Composite Flour of Triticale and Wheat Variety

Authors: Biadge Kefale*

DOI: 10.23880/fsnt-16000241

Volume 5, Issue 6

Abstract

This study assessed the quality of bread produced from triticale flour and wheat composite flour. Wheat (Dendea variety) and Triticale were obtained from wheat breeding breeding program at Holeta Research center. They were thoroughly dried, milled, sieved and packed. Six blends were prepared by homogenously mixing wheat flour with triticale flour in the percentage proportions: (100:0), (90:10%), (80:20%), (70:30%), (60:40), (50:50) and later used to bake bread. The physical and chemical properties of flour and bread samples made from the flour were examined. Panelists were assigned to assess the bread samples as well. The result of the proximate, water absorption, oil absorption and sensory result of the flour and bread samples showed that the water absorption of wheat (Denda) was 1.62% while for Triticale was 1.25% which indicates the triticale flour absorbs less water than wheat flour. The ash content of triticale (1%) was higher than the wheat (Denda) indicates the mineral content was higher compared to wheat. The protein content between treatments were not significant different at p

Keywords: Blend; Composite Flour; Bread and Acceptability

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