15F-8 |
Baking performance of raw and heated cowpea flour in yeast-raised bread |
K. H. MCWATTERS, R. D. Phillips, S. L. Walker, S. E. McCullough, S. P. Patterson, Y. M. Mensa-Wilmot, and Y. C. Hung. Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223 Blends of wheat and nonwheat flours have potential for extending wheat flour supplies if they perform successfully in bread preparation. Cowpea (Vigna unguiculata) can be blended with cereals to complement protein quality; however, flours milled from uncooked seeds have a strong, beany flavor that may adversely affect sensory quality. Our objective was to evaluate effects of unheated and heated cowpea flour on physical-chemical and sensory properties of yeast-raised bread. Unheated and heated (extruded) cowpea flours were used to replace 15 and 30% of the wheat flour in a basic yeast bread formulation; 100% wheat flour served as the control. Doughs were mixed, proofed, and baked in automatic household-type bread machines. Untrained consumers (n=64) evaluated sensory quality, using a 9-point hedonic scale (1=dislike extremely, 9=like extremely). Moisture content of the baked loaves was similar, ranging from 34.5% for the control to 36.4% for the 30% extruded cowpea flour product. Loaves containing 15 or 30% extruded cowpea flour weighed more (683.4g) than loaves from other treatments (641.1 to 652.6g). The 100% wheat had the highest loaf volume (2.58L) while the 30% extruded cowpea had the lowest (1.64L). All of the cowpea breads contained more oil (4.3 to 4.7%) and more protein (13.8 to 15.1%) than the 100% wheat (4.1% oil, 12.6% protein). Bread made with 15% extruded cowpea flour was not different (p<0.05) from the all-wheat control in appearance, color, aroma, flavor, texture, overall liking, and acceptability. Hedonic ratings for the control and 15% extruded cowpea flour ranged from 6.6 (like slightly) to 7.4 (like moderately) for all sensory attributes. The least liked samples contained either 30% unheated or 30% heated cowpea flour, receiving ratings for all attributes ranging from 4.8 (dislike slightly) to 6.2 (like slightly). Overall, 15% extruded cowpea flour demonstrated successful breadmaking performance without compromising sensory quality.
Session 15F, Product Development
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