June 1, 2015 Thesis Open Access

Genenu Alemu

MARC21 XML Export

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    <subfield code="a">Development and Characterization of Bread from Mushroom and Wheat Composite Flour</subfield>
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    <subfield code="a">&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;</subfield>
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