Influence of Sesame Flour and Ascorbic Acid on the Nutritional and Rheological Qualitiy of Dough and Bread
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Abstract
This study showed the effect of combining sesame flour, wheat flour dough, and ascorbic acid on nutritional qualities, rheology, and bread quality. The nutrient composition of sesame flour and wheat flour was analyzed: the sesame flour had lower carbohydrate content and higher levels of fat, protein, calcium, magnesium, zinc, and iron compared to the wheat flour. The compound flour was prepared from replacement sesame flour with 10, 15, and 20% of wheat flour (72% extraction rate), ascorbic acid was added at a ratio of 0.1, 0.2, and 0.3% respectively to the best treatment of the replaced wheat flour with 10% sesame flour. Substituting wheat flour for sesame flour resulted in an increase in water absorption across all treatments when measured with the farinograph test. There was an increase in water absorption and stability time when ascorbic acid was added (0.1, 0.2, 0.3%) to the wheat flour sample replaced with 10% sesame flour compared to the control sample. Sesame flour has higher quantities of mineral components, particularly calcium and magnesium, compared to wheat flour. Adding 10% sesame to sesame flour increased the mineral content compared to wheat flour. The sensory qualities of the loaves made from a mixture of 10% sesame flour, 90% wheat flour, and 0.2% ascorbic acid showed improvements in volume, flavor, color, and texture when compared to the control sample.
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