Technological and Chemical Studies on Bread Supplemented with Vegetables and Fruit waste

Abstract

The present work aims to study the effect of partial replacement of whole wheat flour with vegetable and fruit waste powder at a concentration of (5% and 10%) on the rheological, sensory, chemical and microbiological properties of raw materials and toast bread. The results of the chemical composition of raw materials showed an increase in the content of fiber, fat, ash, protein and antioxidant compounds in the powder of vegetable and fruit waste. While, wheat flour recorded the highest content of moisture and carbohydrates. Forms were prepared to evaluate the sensory properties of toast bread and select the best samples to be studied and analyzed. The results of the chemical composition of the fortified bread samples showed an increase in the content of fiber, fat, protein and moisture compared to the control bread. The farinograph data showed increased water absorption and degree of softening as compared with control sample (100% wheat flour) and decreased in stability, arrival time and dough development. Extensograph results showed increased in elasticity, extensibility, proportional number and energy of the mixed dough compared to the control. Microbiological analysis showed that adding vegetable and fruit waste to toast bread controlled the growth of bacteria, yeast and molds during the storage period. Hence, it is recommended to use these vegetable and fruit waste powder to raise the nutritional value of products.