Esuoso K O, Bamiro F O
Department of Chemistry, Federal University of Technology, Akure, Nigeria.
Int J Food Sci Nutr. 1995 Aug;46(3):267-73. doi: 10.3109/09637489509012558.
The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9 +/- 0.9%), a fairly high crude fibre and ash contents (1.6 +/- 0.3; 4.2 +/- 0.3%) respectively and a low protein content (4.0 +/- 0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference at P < 0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.
已对用小麦粉（WF）/面包果（BF）复合粉制作面包的可能性进行了研究。小麦粉中添加了高达50%的面包果粉。对面包果粉的化学分析表明，其淀粉含量较高（80.9±0.9%），粗纤维和灰分含量分别相当高（1.6±0.3；4.2±0.3%），蛋白质含量较低（4.0±0.5%）。各种面粉及面粉混合物的布拉班德淀粉糊化仪糊化粘度表明，除了100%小麦粉外，10%面包果/小麦粉混合物在淀粉稳定性、糊化指数和回生值方面表现出最佳的糊化特性。而100%面包果粉表现出最差的糊化特性。物理特性表明，只有100%小麦粉和10%面包果/小麦粉没有裂纹和易碎现象，20%和30%面包果/小麦粉有轻微裂纹，而其他的则密实且裂纹严重。这在感官评价期间的评审员判断中得到了体现。在面包果粉含量高达30%时，对照样（100%小麦粉）与复合面包样品之间在P<0.05水平上没有显著差异。其他样品则有显著差异。
