Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread

Adeboye A. S., . and Babajide J. M, . and Shittu T. A, . Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread. pp. 1869-1875. ISSN 22317546

Bread was produced from cassava-wheat (10:90) flour with sucrose sugar: honey at 0:100 10:90 20:80 30:70 40:60 and 50:50 and evaluated for rheological and physical properties. Water absorption (60.6-62.5) and valorimeter score (46.9“52.0) for dough samples were not significantly difference (P 0.05) while 50:50 had the highest dough development time (2.5 min). Dough stability increased from 3.6 to 12.5 min at 30 honey inclusion. No significant difference (P 0.05) in loaf weight (290.04-310.04 g) but volume (1188 “ 1643 cm3) and specific volume (3.95-5.4 cm3g-1) varied significantly (P 0.05) with 30:70 having the highest values. Bread crumb moisture (30.41-36.15) and density (0.17-0.32 g/cm3) increased as honey inclusion increased. The L (lightness) values for bread crust (39.18-45.25) and crumb (50.85-64.23) varied significantly (P 0.05). Sucrose sugar substitution with honey in dough formulations did not adversely affect dough properties and 30 honey substitution gave better cassava-wheat composite bread.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/22%20IFRJ%...

Abstract

Bread was produced from cassava-wheat (10:90) flour with sucrose sugar: honey at 0:100 10:90 20:80 30:70 40:60 and 50:50 and evaluated for rheological and physical properties. Water absorption (60.6-62.5) and valorimeter score (46.9“52.0) for dough samples were not significantly difference (P 0.05) while 50:50 had the highest dough development time (2.5 min). Dough stability increased from 3.6 to 12.5 min at 30 honey inclusion. No significant difference (P 0.05) in loaf weight (290.04-310.04 g) but volume (1188 “ 1643 cm3) and specific volume (3.95-5.4 cm3g-1) varied significantly (P 0.05) with 30:70 having the highest values. Bread crumb moisture (30.41-36.15) and density (0.17-0.32 g/cm3) increased as honey inclusion increased. The L (lightness) values for bread crust (39.18-45.25) and crumb (50.85-64.23) varied significantly (P 0.05). Sucrose sugar substitution with honey in dough formulations did not adversely affect dough properties and 30 honey substitution gave better cassava-wheat composite bread.

[error in script]

Item Type:	Article
AGROVOC Term:	Honey
AGROVOC Term:	Sugar
AGROVOC Term:	Rheological properties
AGROVOC Term:	Doughs
AGROVOC Term:	Physical properties
AGROVOC Term:	Bread wheat
AGROVOC Term:	Cassava
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21858

Actions (login required)

View Item