Document Type : Research Paper
Abstract
Angutifolia contains a lot of protein, minerals, phenolic compounds and dietary fiber, and flour can be used as a primitive raw material for the production of bakery products. In this study, the effects of replacing wheat flour with angustifolia powder on bread viscosity, physicochemical and sensory properties of bread was investigated. For this purpose, the angustifolia powder was added to wheat flour at five levels of 0, 4, 8, 12 and 16 percent and the bread was prepared. As a result of increasing the amount of angustifolia powder, the fiber percentage, bread moisture and a * color component significantly increased and the percentage of bread protein and color components L * and b * had a significant decrease compared to the control. Specific volumes and porosity of breads containing angustifolia powder at a level of 8% had no significant difference with the control, but at higher levels the specific volume and porosity of the breads decreased. The tissue of breads, when 8% of the angustifolia powder was added, was softer than that the control but was tightened at the higher levels. In terms of general acceptance, the breads containing 8% of angustifolia powder had the highest score. According to the results, the samples containing 8% of angustifolia powder, due to its texture and sensory properties, were better than the control, they contain more fibers and less energy.
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