Processing and sensory properties of high-fibre bakery products

Abstract The present study was conducted to improve the nutritional composition of cakes and biscuits which are generally made with refined flour. Refined wheat flour was substituted with Germinated Sorghum Flour and Plantain Flour. Process parameters such as height, diameter, spread ratio and spread factor were recorded for biscuits. For cakes, process parameters such as batter pH, acidity, density, baking temperature and cake volume were assessed. Weight of biscuits increased from 8.05 g in control to 9.27 g in variation made with germinated sorghum and plantain. There was significant reduction (p<0.05) in spread ratio of biscuits with increased amount of germinated sorghum and plantain flours. The spread ratio reduced from 7.63 (control) to 6.68 indicating less spread of biscuits during baking. In conclusion, substitution of refined wheat flour with germinated sorghum and plantain provides dual benefits of improving nutritional quality of the baked products and also it improves process parameters which are essential for scale-up during commercial production of biscuits and cakes.

Keywords Bakery products, germinated sorghum flour, plantain, high fibre, cakes, biscuits.

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Agriculture Journal- Processing and sensory properties of high-fibre bakery products

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