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Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour

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dc.contributor.authorHana Meftah Elgubbien_US
dc.date.accessioned2024-05-29T04:07:45Z
dc.date.available2024-05-29T04:07:45Z
dc.date.issued2015-02
dc.description.abstractThis 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.en_US
dc.identifier.citationHana Meftah Elgubbi. (2015). Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour [Master’s thesis, Universiti Sains Islam Malaysia]. USIM Research Repository.en_US
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/12426
dc.language.isoenen_US
dc.publisherUniversiti Sains Islam Malaysiaen_US
dc.subjectBreaden_US
dc.subjectHigh gluten flouren_US
dc.subjectPhysico-chemical propertiesen_US
dc.subjectSensory Evaluationen_US
dc.titleStudy of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flouren_US
dc.typeThesisen_US
dspace.entity.typePublication

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