University of Khartoum

Chemical Composition and Functional Properties of Wheat Bread Containing Wheat and Legumes Bran

Chemical Composition and Functional Properties of Wheat Bread Containing Wheat and Legumes Bran

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dc.contributor.author Elawad, Rasha Musa Osman
dc.contributor.author Yang, Tajul A
dc.contributor.author Ahmed, Abdel Halim Rahama
dc.contributor.author Ishag, Khogali Elnur Ahmed
dc.contributor.author Mudawi, Hassan Ali
dc.contributor.author Abdelrahim, Saifeldin Mohamed Khair
dc.contributor.other Food Science and Technology en_US
dc.date 2016-09
dc.date.accessioned 2018-05-08T07:14:55Z
dc.date.available 2018-05-08T07:14:55Z
dc.date.submitted 2018
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/26563
dc.description.abstract The study aimed to enrich the conventional wheat based bread with high fiber leguminous bran. Wheat bran, faba bean bran, chick pea bran, pigeon pea bran and soya bean bran were used to enrich whole wheat flour. The wheat/ legume bran composite flours and bread based on them were examined for functional, rheological and proximate composition. The proximate composition of composite flour reflected significant increase (p≤0.05) in fiber, ash and oil contents compared to the control whole wheat flour system. The gluten level was significantly reduced (p≤0.05) by increasing level of bran in whole wheat flour (35.8-26.5%). In addition, high fiber composite flour showed significant (P≤0.05) high falling number (381.3-644 sec).Bread volume and specific volume showed obvious depression by addition of bran to whole wheat flour (WWF), while was noticeable when higher level of bran were added to WWF. Incorporation of bran in WWF caused significant (P≤0.05) increase in moisture, fat, protein, fiber and ash content compared to the control bread. en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject wheat bran; legumes bran; high fiber bread; proximate composition en_US
dc.title Chemical Composition and Functional Properties of Wheat Bread Containing Wheat and Legumes Bran en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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