Physicochemical, Rheological, and Sensory Characteristics of Bread Processed from a Blend of Maize and Wheat Flour: Characteristics of Blend of Maize and Wheat Flour Bread

Azhari Siddeeg; Fatima  Abdulrhman E. Malik; Ammar  Al-Farga; Zakaria  Ahmed Salih

doi:10.23751/pn.2026.18291

Physicochemical, Rheological, and Sensory Characteristics of Bread Processed from a Blend of Maize and Wheat Flour

<b>Characteristics of Blend of Maize and Wheat Flour Bread</b>

Authors

Azhari Siddeeg University of Gezira
Fatima Abdulrhman E. Malik Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad-Medani, Sudan.
Ammar Al-Farga Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
Zakaria Ahmed Salih Research and Training Station, King Faisal University, Al-Hassa, Kingdom of Saudi Arabia.

Keywords:

Mazie-Bread -sensory analysis , physicochemical properties, rheological and sensory characteristics, bread, maize, wheat flour

Abstract

Study objectives: This study aimed to investigate the physicochemical, rheological, and sensory characteristics of bread processed from a blend of maize and wheat. Methods: Maize flour was used to replace 25, 50, 75, and 100% of wheat flour used in bread processing. Results: The functional properties of maize-wheat flour, such as water absorption capacity, oil absorption capacity, and bulk density, were increased with an increase in the incorporation of wheat flour, except that the foaming capacity was found to be decreased with the increase of maize flour. The properties of paste (wet and dry gluten, and gluten index) of maize-wheat flour compared with wheat flour (control) were found to be lower (p<0.05). The same trend was found to be in the least gelation capacity result and decreased with the increase of maize flour (12.50, 7.80, 4.75, and 1.90% for maize-wheat 25, 50, 75, and 100%, respectively), compared with the control (16.0%). The proximate composition of maize-wheat flour bread was determined. The crude protein and moisture content of maize-wheat bread were found to be decreased with the increase in maize flour; the opposite was found in ash, fiber, crude fat, and total carbohydrates. Sensory evaluation results indicated that overall acceptability and other attributes for maize-wheat flour bread were awarded the highest score for the control, followed by 25%, as compared to the other blends, which recorded low scores, by panelists. The results indicated that both loaf weight and volume decreased with the increase of maize flour compared with the control, which recorded higher values. There was no significant difference (p<0.05) in the specific volume values between the maize-wheat bread blend at 25% and the control. Conclusion: Maize-wheat flour may be used in composite flour bread preparation at the level of 25% or less with acceptable physical and sensory attributes.

Author Biography

Ammar Al-Farga, Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia

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