RHEOLOGICAL, NUTRITIONAL AND QUALITY CHARACTERISTICS OF PAN BREAD PRODUCED FROM WHEAT FLOUR AND PAPAYA FRUITS POWDER

نوع المستند : المقالة الأصلية

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The present study aims to investigate the effect of partial replacement of wheat flour by different levels of papaya (carica papaya L.) powder (20 and 30%) on rheological, nutritional, microbiological and baking characteristics of pan bread. The farinograph data showed increased water absorption, dough stability and softening degree as compared with control sample. While, there were no changes in the arrival time and development time between the dough with or without PP blends. Extensograph results showed a decrease in the dough elasticity, extensibility, and dough energy for the formulae compared to control sample. The sensory analysis results showed that replacement of wheat flour with PP up to 30% of substitution level produced acceptable pan bread. The chemical analysis showed that addition of PP to wheat flour by 30% increased dietary fiber, ash, vitamin A and C while, the content of carbohydrates was decreased. Physical characteristics data recorded a decrease in bread volume, specific volume and an increase in weight with progressive inclusion of the papaya powder. Texture properties of prepared bread affected by the addition of PP level in dough as 20 and 30% addition of PP gave bread more firmness, gumminess and showed a decrease in cohesiveness and resilience values.  Microbiological examination showed that addition of PP to pan bread inhibit and controlled the microbial and fungi growth at three days storage period.

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