June 1, 2015 Thesis Open Access

Genenu Alemu

DCAT Export

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        <foaf:name>Genenu Alemu</foaf:name>
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    <dct:title>Development and Characterization of Bread from Mushroom and Wheat Composite Flour</dct:title>
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    <dct:description>&lt;p&gt;This study was focused on substituting a part of whole wheat flour (WWF) with mushroom flour&lt;br&gt; (MF) to develop mushroom bread for children, as an attempt to solve the problem in protein&lt;br&gt; energy malnutrition of children from 1-5 years. The effect of mushroom supplementation on&lt;br&gt; some physico-chemical and sensory properties of wheat bread was determined, as well as the&lt;br&gt; dough rheological properties(farinograph) of the whole wheat flour with various proportions of&lt;br&gt; the protein- rich mushroom flour were investigated. Examination of the functional properties&lt;br&gt; of two different flours and breads were carried out. Analyses were made for different&lt;br&gt; formulated bread and compared with the recommended daily allowance (RDA). The crude&lt;br&gt; protein, crude fat, crude fibre ,ash and energy of the composite bread loaves increased&lt;br&gt; significantly (p &amp;lt; 0.05) from 10.21% to 23.92%, 1.72% to 1.92%, 1.59% to 2.57% ,0.88% to&lt;br&gt; 2.69% and 275.4kcal to 276.45kcal, respectively ; while the moisture content and carbohydrate&lt;br&gt; decreased with increased level of supplementation from 30.84% to 28.02%, and 54.76% to&lt;br&gt; 40.89% respectively. There was also a decrease in bulk density and bread volume by&lt;br&gt; 22.22% and 44.86% respectively, with progressive inclusion of the mushroom flour&lt;/p&gt;</dct:description>
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