Abstract
Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2–5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25–60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads.
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Abdel-Aal, ES.M., Sosulski, F.W., Youssef, M.M. et al. Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean. Plant Food Hum Nutr 44, 227–239 (1993). https://doi.org/10.1007/BF01088317
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DOI: https://doi.org/10.1007/BF01088317