EFFECT OF DIFFERENT DOUGH IMPROVERS ON THE PROXIMATE COMPOSITION, MINERALS, VITAMINS AND SENSORY PROPERTIES OF WHEAT BREAD
Comparative evaluation of bread made from wheat flour using five different dough improvers was evaluated. The improvers were ascorbic acid, EDC-2000, (etheylene dough conditioner), egg, STK (screw thread kneading), and azodicarbonamide. The samples were coded A, B, C, D, E and F where sample A with no improver served as the control. The proximate composition of the bread samples analyzed showed that the percentage crude protein content of the samples ranged between 7.06+0.06 to 8.37+0.11 and were significantly different at P<0.05 for all the dough improvers used. The highest value for the crude protein was recorded for bread baked with egg as the dough improver with a value of 8.37+0.11%. The % moisture, % ash and %crude fibre contents were not significantly different at P<0.05 while the fat and carbohydrate contents were significantly different for all the improvers used. The mineral composition of the bread samples analyzed were potassium, calcium, zinc, iron and phosphorus and all were significantly different with all the dough improvers used and the control sample A at P<0.05. The vitamin content analyzed comprised of water soluble and fat soluble vitamins. Vitamin A content of the bread samples ranged between 3.28+0.00mg/100g to 3.45+0.00mg/100g. The water soluble vitamins which comprised of Vitamins C, B1, B2, and B3 were not significantly different with the control sample A at P<0.05 for all the dough improvers used. Bread samples were evaluated for sensory attributes of appearance, texture, crumb color, crust color, taste and general acceptability. Samples B, D, and E were rated significantly higher (P<0.05) for all the attributes except for taste. In terms of general acceptability, sample B (ascorbic acid improver) was rated highest with a mean value of 8.08+0.67 followed by sample D (egg improver) with a mean value of 8.0±0.43 while the least was recorded for bread without improver (control) with a mean value of 6.42±1.08.The bread volume was rated highest for sample B (ascorbic acid) with a value of 3906.25cm 3 while the least volume was recorded for the bread without dough improver (control) with a value of 2310cm 3 . This work showed that acceptable bread could be produced from wheat flour using all the five bread improvers with ascorbic acid and egg giving better results in terms of sensory and physical characteristics of the bread.
Integrated food science and technology for the tropics.
This comprehensive textbook on processing and preservation of food in the tropics comprises 2 main sections. The 1st deals with the theory of food science and technology, including food chemistry, microbiology, process engineering, organoleptic quality, and nutritional and physiological aspects. The 2nd covers the processing of specific food commodities, viz. cereals, root and tuber crops, grain legumes, fruits and vegetables, beverages, meat, fish and, in a long final chapter, milk, ice cream, cultured milk Other CABI sites 
A new approach for sample preparation of protein hydrolyzates for amino acid analysis.
Abstract Sample preparations of protein hydrolyzates for amino acid analysis by ion-exchange chromatography has been accomplished without the removal of hydrochloric acid which was used for the hydrolysis. The technique involves partial neutralization of the available hydrochloric acid after hydrolysis with a solution which neutralizes and dilutes the sample hydrolyzate at the same time. The resulting sample solution which is employed for amino acid analysis produces an amino acid chromatogram having the same elution times and resolution as compared to a mixture of amino acids prepared in pH 2.2 sodium citrate buffer. Experimental data is also presented which shows that the amount of available hydrochloric acid in the final sample solution employed for amino acid analysis can affect both the resolution and elution time of many of the amino acids found in a protein hydrolyzate.