Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 261-275 |
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Coloup M, Karazhiyan H. Substitution of wheat flour with watermelon peel flour in the production of baguette bread. FSCT 2025; 22 (165) :261-275
URL: http://fsct.modares.ac.ir/article-7-80102-en.html
URL: http://fsct.modares.ac.ir/article-7-80102-en.html
1- Department of Food Science and Technology, ToH.C., Islamic Azad University, Torbat Heydarieh, Iran,
2- Department of Food Science and Technology, ToH.C., Islamic Azad University, Torbat Heydarieh, Iran ,hojjat_karazhiyan@yahoo.com
2- Department of Food Science and Technology, ToH.C., Islamic Azad University, Torbat Heydarieh, Iran ,
Abstract: (84 Views)
Today, the use of agricultural product waste to maximize the availability of nutrients is highly considered. In current research, the effect of adding watermelon peel flour at levels of 2.5, 5, 7.5, and 10 % w/w to wheat flour on the physicochemical, rheological, and sensory properties of baguette bread was investigated. The experiments included the evaluation of chemical characteristics (moisture, protein, fibre, ash content, pH, and acidity) of the flour and bread, rheological properties, physical properties, textural attributes, color indices and sensory characteristics. The results showed that moisture in watermelon peel flour was higher than in wheat flour. Fiber, protein and ash content increased with the addition of watermelon peel flour. Bread moisture increased due to the high-water absorption capacity of fibres in watermelon peel flour. Farinograph tests indicated that water absorption in the dough increased with higher levels of watermelon peel flour, while dough elasticity decreased. Bread density increased and specific volume decreased, which may be due to reduced gas retention capacity and a decrease in final volume. In terms of sensory attributes, samples (2.5%) followed by (5%) received the highest scores for taste and overall acceptability. This study showed that adding watermelon peel flour can enhance the nutritional value of bread, but attention should be paid to the decrease in bread volume and dough elasticity.
Keywords: watermelon peel flour, Wheat flour substitute, Rheological Properties, Textural attributes, Baguette bread
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2025/03/23 | Accepted: 2025/06/3 | Published: 2025/10/23
Received: 2025/03/23 | Accepted: 2025/06/3 | Published: 2025/10/23
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