Effect Of Some Selected Improvers On The Physicochemical And Sensory Attributes Of Dougiti And Briad Made From Wheat-African Breadfruit Composite Flour.

ABSTRACT

The effect of some selected improvers (Egg white, Panok and Edlen dough conditioner) on the physicochemical and sensory properties of bread made from 90: 10 Wheat-breadfruit bread flour were studied. Ten percent of breadfruit flour were blended with 90% of wheat flour, with the improvers at 2-10% concentration, the blends were used to produce bread and the following analysis were carried out on the breadfruit flour and bread samples. Proximate analysis (which contains 10.38% moisture, showing that the flour can be stored for a long time without deteriorating., 17% protein and 3.43% ash), functional properties, the physical parameters (length, weight, width, and height) and the sensory attributes (where the egg white sample at 2% and the sample with the code '701 ',which is the control where preferred more by the judges) of the bread samples of dough and bread were noted so as to know the effect of the improvers. There were significant differences (p<O.05) in the sensory evaluation of the bread samples and among all the improvers, Egg white has more effect on the bread samples especially at 2 and 10% concentration.