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Abstract
The study was conducted to develop composite bread with maize flour and also to evaluate the nutritional quality and
sensory properties of resulting breads. The results of the proximate analysis showed that wheat and maize flour
contain protein 12.56 and 9.08%; fat 0.85 and 1.15%; ash 0.62 and 1.60%; fibre 0.68 and 1.25%; gluten 12.11 and
0.0%, respectively. Breads were produced from composite flour containing 10, 20, 25, 30 and 40% of maize flour and
compared with wheat bread for various quality attributes of the developed products. The incorporation of maize flour
adversely affected the baking properties and dough expansion but the nutritional quality was improved in case of fiber
and energy content. The sensory analysis showed that there was no significant difference between the wheat bread
and bread with 10% maize flour. Substitution of 10% maize flour into wheat flour retained much of the nutritional and
sensory properties and gave the bread with the good overall acceptability. It was found that volume and specific
volume highly positively correlated with taste, texture and overall acceptability but negatively correlated with
hardness. The sensory qualities such as hardness and springiness deteriorated during storage with increasing level
of maize flour in the breads.