Journal of Food Technology

Year: 2017
Volume: 15
Issue: 1
Page No. 1 - 6

Effect of Different Non-Wheat Bread Making Methods on the Quality of Maize Bread

Authors : Adediwura T. Falade, Elna M. Buys and John R.N. Taylor

Abstract: There is a need in Africa to produce bread from local crops. Maize was used in this work because it is the most important crop produced in Africa. Successes have been reported in the use of sourdough fermentation and pre-gelatinization of gluten-free flour in improving wheat-free breads. Therefore, the effects of 3 non-wheat bread recipes on the quality of bread made from maize were investigated. The 1st was a traditional sourdough method used in Lesotho for making steamed bread. This involved addition of spontaneously fermenting sorghum malt sourdough (equivalent to 15% of the total maize flour) and pre-gelatinization of the starch in the maize flour with boiling water. The 2nd was a food and agriculture organization method which involved pre-gelatinization of the starch in 10% of the maize flour by cooking. The 3rd method was a modern sourdough method which involved spontaneously fermenting 75% of the maize flour. The modern sourdough method produced maize bread with a more open crumb structure and a significant increase in loaf volume compared to the other methods. This is probably primarily due to the high percentage of maize flour fermented leading to a more substantial improvement in bread dough properties which in turn significantly improved maize bread quality.

How to cite this article:

Adediwura T. Falade, Elna M. Buys and John R.N. Taylor, 2017. Effect of Different Non-Wheat Bread Making Methods on the Quality of Maize Bread. Journal of Food Technology, 15: 1-6.

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