Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour
This study was aimed to study the gluten content in four commercial brands of high gluten flour (A, B, C and D which served as control) and the quality of bread produced from flour were assessed for physic-chemical and sensory properties. The breads were analysed for proximate compositions ( crude f...
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my-usim-ddms-12426 |
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Universiti Sains Islam Malaysia |
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USIM Institutional Repository |
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English |
| topic |
Bread High gluten flour Physico-chemical properties Sensory Evaluation |
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Bread High gluten flour Physico-chemical properties Sensory Evaluation Hana Meftah Elgubbi Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour |
| description |
This study was aimed to study the gluten content in four commercial brands of high gluten flour (A, B, C and D which served as control) and the quality of bread produced from flour were assessed for physic-chemical and sensory properties. The breads were analysed for proximate compositions ( crude fiber, crude protein, moisture content and ash content), physical (crust colour, firmness, height and weight) and sensory (Quantitative Descriptive analysis tesy and hedonic test). The flour samples had gluten content that ranged from 11.58-18.88%. For physical analysis, there were significant differences among all the bread samples in term of firmness. The colour analysis observed that bread C had the highest “a” value and “L” value. The highest value of weight to height ratio was obtained in bread D. Results of chemical properties on bread samples indicated that crude protein ranging from (8.37%-10.54%); crude fiber (from 0.082%-1.066%); moisture (from 27.99%- 40.95%; ash (from 0.67%-1.02%); carbohydrate (from 43.41% - 56.66%); energy value (from 243.36 Kcal-292.59Kcal). From QDA test,bread B and bread D did not differ significantly for each attributes except hardness. Panelists chose bread D as the most acceptable among the other bread samples in hedonic test.The moisture content of bread C was significantly different from other samples at P ˂ 0.05.The ash values were not significant different among breads A-C, except D, the control sample.There were significant among all bread samples in term of protein and carbohydrate content.Flour sample C had the highest gluten content which produced bread that had the highest protein, fiber, energy and carbohydrate contents and had lowest moisture content and moderate ash.Hence,it can be concluded that sample C is the best among the flour samples to produce bread that contain much of the nutritional properties while bread D had the best overall sensory preference. |
| format |
Thesis |
| author |
Hana Meftah Elgubbi |
| author_facet |
Hana Meftah Elgubbi |
| author_sort |
Hana Meftah Elgubbi |
| title |
Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour |
| title_short |
Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour |
| title_full |
Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour |
| title_fullStr |
Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour |
| title_full_unstemmed |
Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour |
| title_sort |
study of physico-chemical properties and sensory evaluation of white bread using different commercial brands of high gluten flour |
| granting_institution |
Universiti Sains Islam Malaysia |
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my-usim-ddms-124262024-05-29T19:23:36Z Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour Hana Meftah Elgubbi This study was aimed to study the gluten content in four commercial brands of high gluten flour (A, B, C and D which served as control) and the quality of bread produced from flour were assessed for physic-chemical and sensory properties. The breads were analysed for proximate compositions ( crude fiber, crude protein, moisture content and ash content), physical (crust colour, firmness, height and weight) and sensory (Quantitative Descriptive analysis tesy and hedonic test). The flour samples had gluten content that ranged from 11.58-18.88%. For physical analysis, there were significant differences among all the bread samples in term of firmness. The colour analysis observed that bread C had the highest “a” value and “L” value. The highest value of weight to height ratio was obtained in bread D. Results of chemical properties on bread samples indicated that crude protein ranging from (8.37%-10.54%); crude fiber (from 0.082%-1.066%); moisture (from 27.99%- 40.95%; ash (from 0.67%-1.02%); carbohydrate (from 43.41% - 56.66%); energy value (from 243.36 Kcal-292.59Kcal). From QDA test,bread B and bread D did not differ significantly for each attributes except hardness. Panelists chose bread D as the most acceptable among the other bread samples in hedonic test.The moisture content of bread C was significantly different from other samples at P ˂ 0.05.The ash values were not significant different among breads A-C, except D, the control sample.There were significant among all bread samples in term of protein and carbohydrate content.Flour sample C had the highest gluten content which produced bread that had the highest protein, fiber, energy and carbohydrate contents and had lowest moisture content and moderate ash.Hence,it can be concluded that sample C is the best among the flour samples to produce bread that contain much of the nutritional properties while bread D had the best overall sensory preference. Universiti Sains Islam Malaysia 2015-02 Thesis en https://oarep.usim.edu.my/handle/123456789/12426 https://oarep.usim.edu.my/bitstreams/8fcb0593-4014-4266-9387-5a84eb131b1c/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/ca877edd-9a97-42bc-ae28-37a9c065fc78/download a3f9fa3561b6758015535cabb5ea38e9 https://oarep.usim.edu.my/bitstreams/cd482344-d20a-408b-8975-4eeea3b0a67d/download 78d9ad073ef11c28ec7f87d8fcb3ce32 https://oarep.usim.edu.my/bitstreams/620b745c-ff1d-45e0-8947-a8b132bb9db1/download 79cd6ed93af91aac773b87e2e4dd79fd https://oarep.usim.edu.my/bitstreams/d5640473-7ff5-44f5-914c-01ede6743a17/download 53a843e1184846642ce30d802228465d https://oarep.usim.edu.my/bitstreams/b89ece49-f1dd-47d3-9a2d-ea89562f4034/download d8b1891d8b3c99f58e07314ab2bcb38e https://oarep.usim.edu.my/bitstreams/896c958f-6378-48a8-81db-ab00d6ec876c/download 10bb542bec9a9cf0c4ac5686335901c6 https://oarep.usim.edu.my/bitstreams/925f577a-abd5-456d-a2b1-69fb59edd2a1/download bd821047781615830b950124957e7498 https://oarep.usim.edu.my/bitstreams/fa070196-73c4-4d64-aab9-7c42c767c16e/download 9e84ae5b6ea459b6e59f0e6dd0df6d53 https://oarep.usim.edu.my/bitstreams/677f3cbb-9f0e-480f-ba9a-011900227fe4/download 3573aaf7d560f53733cc2539dcfe05b0 https://oarep.usim.edu.my/bitstreams/655641e4-0140-4b94-b803-2b2961fdbc59/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/f3c5e0fe-db1b-42c5-8336-31651504db03/download 24e648839aa31918bceb936aff170ec0 https://oarep.usim.edu.my/bitstreams/581be5b9-a46f-4b5b-bb7e-754039606693/download 2228e977ebea8966e27929f43e39cb67 https://oarep.usim.edu.my/bitstreams/3d61c128-8f96-4fc8-9788-1a08d4aba58a/download 36c6f0b2061da514c400c0bc2749b5cf https://oarep.usim.edu.my/bitstreams/4d46ccfb-c1f5-4dd7-a684-1f079bc88831/download 2c6eb67c8897d916ae47524b1a844d3f https://oarep.usim.edu.my/bitstreams/cef3375f-dd17-4b1a-a594-3474c378da85/download 56b786c3ab4ce95cace30ad1626ffeeb https://oarep.usim.edu.my/bitstreams/13c1a00c-cbe3-404f-a8a3-de3b5b40826d/download e1c06d85ae7b8b032bef47e42e4c08f9 https://oarep.usim.edu.my/bitstreams/3317b946-3abe-47d3-8558-aa1d30a35793/download 33f4f15a16a9843faf6a25d4f387b6fd https://oarep.usim.edu.my/bitstreams/a24f5078-b75b-4bb4-97d2-bc52fed854c8/download 55182c43eecf0429a975fdcdddb487e7 Bread High gluten flour Physico-chemical properties Sensory Evaluation |