Exploring the possibilities of some selected flour blends for the development of bakery products: comparison with some physicochemical and functional properties of wheat flour.

This study explored the possibilities of some selected flour blends vis-a-vis the physicochemical and functional properties of wheat flour. Ten flour blends from potato starch, cassava, maize and soybean flours and wheat flour were made and evaluated for physicochemical, functional and anti-nutritional properties. The range of proximate values were for moisture (3.76%-6.67%), protein (4.33-8.96%), ash (1.35-1.96%), fat (3.37-4.88%), fibre (1.22-1.89%) and carbohydrate (78.35-84.94%), whereas wheat flour had moisture (9.45%), protein (11.31%), ash (2.54%), fat (3.78%), fibre (1.31%) and carbohydrate (73.90%). Cyanogenic glucoside, saponion and tannin contents increased with increase substitution of cassava and soybean flours. Pasting temperatures of flour blends ranged from 69.03°C to 78.83°C, while wheat flour had 78.05°C. Peak, hot paste, breakdown, setback and cold paste viscosities were 1514-2822, 1036-1597, 487-1225, 580-884 and 1616-2461cp in flour blends compared to 2361, 1360, 1001,1079 and 2439cp of wheat flour. Substitutions with soy flour decreased the peak, hot paste, breakdown and...