1Bioconversion Laboratory Microbiology Engineering and Health Safety, Mascara University, B P. 763, Sidi Said, Mascara, Algeria
2Laboratory of Physical Chemistry of Macromolecules and Biological Interfaces, Mascara University, B P. 763, Sidi Said, Mascara, Algeria
*Corresponding Author: A. Hariri, Bioconversion Laboratory Microbiology Engineering and Health Safety, Mascara University, BP. 763, Sidi Said, Mascara, Algeria, Email: ahmed.hariri@univ-mascara.dz
Online published on 10 July, 2023.
The objective of this study was to evaluate the effect of the partial replacement of wheat flour by carob, malt and soybean flours on the characteristics of dough's and breads.
For preparation of basic dough, wheat flour was blended with water, sodium chloride and dried yeast. The samples were subjected to the operations of mixing, proofing and baking. The carob, soybean and malt flours were used in increasing ratio 1-5%.
Physicochemical properties of composite flours showed that the proteins level (for soybean), ash, fat, fatty acids and starch were increased with increase level of flours substitution. Composite flours prepared with carob and soybean displayed higher amounts of dry and wet gluten, Zeleny number and lower value of failing number. For sensory characteristics, carob and soybean breads received higher liking scores compared to the malt and wheat samples. For malt, only 1 % was able to improve the color, section shapes and texture of bread. This study demonstrated the potential use of carob, soybean and malt flours to improve the overall characteristics of the dough's and breads.
Bread, Carob, Dough, Malt, Soybean
