Proximate, Baking, and Sensory Qualities of Biscuits from Wheat and Fermented Breadfruit (Artocarpus communis Frost) Flour

Abstract

This study evaluated the effects of replacing wheat flour (WF) with fermented breadfruit flour (FBF) at between 10 to 40% substitution level on the qualities of biscuit produced from the blends of composite flour. Farinograph and gluten properties of the flour were determined. Baking, proximate, and sensory qualities of the biscuit were also evaluated. Substitution of WF for FBF decreased gluten and dough stability from 10.01 to 8.31% and 10.01 to 6.50 minutes, while water absorption and mixing tolerance index increased from 57.61% and 20.1 Brabender unit (BU) to 63.91% and 60.0 BU, respectively. Biscuit flow, break strength, and oven spring decreased from 93.84 to 14.29%, 2.12 to 0.92 kg and 3.38 to 0.45 mm, respectively. Protein contents of the biscuit decreased significantly (p < 0.05) from 12.01 to 9.41% while fiber and ash increased from 2.40 to 2.60 and 1.45 to 2.45%, respectively. Biscuit of acceptable qualities were obtained from blends at 20% substitution level.

KEYWORDS:

• Processing
• fermented breadfruit flour
• biscuit
• proximate composition
• baking quality