Physico-chemical Evaluation and Overall Acceptability of Bread Produced from Five Different Types of Wheat Flour Varieties

Abstract

The proximate compositions of bread produced from five different types of wheat flour were estimated using compositional analysis of Association of Official Analytical Chemists, while the grains length, width and thickness were determined using Buhler lens measurement equipment. Mixolab was determined using mixolab device. Analysis of variance shows that there was significant difference (p<0.05) in the proximate compositions (moisture, protein, crude fat, crude fibre, ash and carbohydrate) of the wheat varieties studied Gerardo, Altar, Ranco, Plata and Guayacan. Significant difference (p>0.05) exists in the physical properties of the different types of wheat varieties. 1000 kernel weigh, bulk density, length, width and thickness of the grains. Mixolab indices of the flour (water absorption capacity 8.50 to 9.00%, mixing 2.50 to 3.00mins, gluten ranged from 7.50 to 8.00%) showed a significant different at p>0.05. Gerardo, Altar, Ranco, Plata and Guayacan had significantly higher gluten and their ranged of chemical composition were within the specific range. The mixolab indices showed that the wheat grains (Guayacan and Ranco) had good water absorption and high gluten quality, are good for the production of bread.