Download complete project materials on Production Of Composite Bread From Flour Of Wheat, Cassava, Soybeans, And Fresh Banana Fruits With Sensory Evaluation
CHAPTER ONE
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INTRODUCTION
Composite flour is defined as a mixture of several flour obtained from roots, tubers, cereals and legumes with or without the addition of wheat flour. Composite flour have been used extensively and successfully in the production of baked foods. Some studies were reported on the use of cereals tuber and legumes combination for the production of various products, it can also be deduced from the reports that qualities of product depend on the proportion composite of the composite flour properties.
There is a growing interest in using composite flour for bread making owing to some economic social and health reasons, however the partial substitution of wheat flour by other flour type presents considerable technological difficulties because their protein lack the ability to form the necessary gluten network for holding the gas produced during the fermentation.
The dough formed is more difficult to handle and the bread has poor life volume and crumb softness composite flour with cassava has been evaluated in bread making and general observation are: reduce loaf volume, crust colour, and impaired sensory quantities as the level do substitution by (Khalil et at) However, acceptable bread making potential could be obtained from partial substitution of wheat flour by cassava flour up to 20% and 30% with addition of 1% malt.
Recently studies on bread quality from composite cassava-wheat flour have investigated the influence of baking process. The cassava genotype and the effect of on added hydrocolloid xanthan- Gum very little attention has been paid to investigate the effect different processed cassava flour as ingredient in composite flour for bread making.
Production of baked products such as breads, cakes, buns, doughnuts and biscuits generally use wheat flour as a result of the functional properties of the wheat flour proteins. But local climatic conditions in tropical countries such as Indonesia are not suitable for wheat production and consequently, Indonesia has been completely dependent on imported wheat for the production of baked products.
Bread is produced from wheat flour by adding sugar, salt, margarine yeast, and water. The dough undergoes a series of processes involving mixing, kneading, cutting, moulding, panning, proofing, and baking
1.2 AIMS AND OBJECTIVES
1. To produce composite bread from flour of wheat, cassava, soybeans, and fresh banana fruits.
2. To determine the acceptability of the products through sensory evaluation.
3. To compare the products produced with the existing ones in the market
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