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PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND
FLAVOURED WITH GINGER
Abstract
The study accessed the physical and sensory properties of bread prepared from wheat
and cassava flour blend incorporated with different bread improver. Flours were
prepared from wheat grains and cassava blends flavoured with ginger. The cassava
flour was use in to substitute 80% of wheat flour. Ascorbic acid, gurar gum, panok
and STK royal bread improver were incorporated into the wheat and cassava flour
blend at 0.5,1,2and 3% levels, respectively. Bread were prepared from blends
containing the imporvers and accessed for the color, physical, and sensory
properties. The height, width, length weight, Volume and density of the control
breads were significantly (p<0.05) lower than those of the breads containing the
improvers. These parameters were not significantly (p<0.05) affected by the level of
the improvers, the containing 3% of the improvers had the highest value. The control
bread had the lowest yield (123.50%), oven spring (2.79cm) and specific volume
(3.14com/g). The bread containing guar gum had the highest yield of 134.66%. The
bread containing ascorbic acid had the least yield of 125.75% among the breads
containing the improvers. The bread containing panok had the highest oven spring.
The specific Volumes of the breads were not significantly different (<0.05). The
control had. The lowest L*(lightness). A*(redness) and b*(yellowness) value.
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CHAPTER ONE
INTRODUCTION
Bread is a staple food prepared from dough of flour and water usually by baking. It
is a good source of good nutrient such as macronutrients (carbohydrates protein, and
fats) and micronutrients (minerals and vitamins) that are essential for human health.
Its origin dates back to the Neolithic era and is still one of the consumed and
acceptable staple food products in all parts of the world.
The word bread is used to describe the whole range of different varieties of bread
which may vary in weight, shape, crust hardness, c \rumb cell structure, softness,
colour and eating quantity.
There are many combination and proportion of types of flour and other ingredients
and also different traditional recipe and modes of preparation of bread. Bread may
leavened by different processes ranging from the use of naturally occurring microbes
(sourdough recipe) to high pressure artificial aeration method during preparation or
baking. However, some products are left unleavened either for preference or for
traditional or religions reasons.
In Nigeria, bread has become the second most widely consumed non-indigenous
food products after since. It is consumed extensively in most homes, restaurants and
hotels. It has been hitherto produced from wheat as a major raw material. In Nigeria,
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wheat production is limited and wheat flour is imported to meet the local flour needs
for baking products. Thus, huge amount of foreign exchange is used every year for
the importation of wheat. Effort has been made to promote the use of composite flour
in which flour from locally grown gaps replace a portion of wheat flour for use in
bread, thereby decreasing the demand for imported wheat and helping in producing
bread.
Composite flour is a mixture of wheat with other materials replacing substantially a
portion of wheat flour to form suitable flour for baking purposes. The idea of
composite flour began by food and Agricultural organization (FAO) in 1960s to
reduce the important dependency of developing countries. (Onyeku et al; 2008, Sibel
2006; Owuamanam, 2007). There is now a substantial quantity of composite bread
in the market, such bread requires at least 70% wheat flour to be able to rise because
wheat contains gluten.
Wheat in conventional flour, rich in gluten, which makes a better preference for
bread baking. It is however expensive because it is not grown in Nigeria due to the
unfavourable
climatic
condition
using
huge
foreign
exchange
(IgbabuBianaDooshima, 2014).
The unbridled importation of food by developing countries is detrimental to their
local economy and threatens food security. Many developing countries spend large
proportion of their foreign exchange earnings on food especially wheat. It is
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therefore, of economic importance if wheat importation is reduced by the
substitution with other locally available raw materials (Onyeku et al; 2008) such as
cassava, maize, potato and other carbohydrate flour.
High quantity cassava flour has been identified as a local alternative to substitute
part of wheat flour in composite flour in Nigeria due to high production of cassava
in Nigeria. In Nigeria, cassava is one of the most important crops in terms of
production energy intake and contribution to Agricultural GDP. The possibility of
using starchy tubers as part of bread production instead of 100% wheat flour depends
on their chemical and physical properties. Those in bakery sector have given reasons
for the slow adoption of this technology, including ease of deterioration of cassava
bread due to high moisture content and microbial load, fear of the presence of toxic
components in cassava and finally bulkiness.
Of interest in this project work is the production of bread using wheat and cassava
flour blends flavoured with ginger.
Ginger, an antioxidant have been chosen in this work to be used an a flavouraing
agent. Ginger does not only serve an a flavouring agent but also has health benefit.
The new study published in LWT-food science and technology suggests that
enriching bread with ginger could boost its antioxidant content without having
adverse effect on any functional or sensory properties due to potential health
benefits, ginger has gained considerable attention as a botanical dietary supplement
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in both U.S and Europe in recent years, especially for the use in treatment of chronic
inflammatory conditions. Gingerols are group of phenols found in ginger that are
suggested to offer health benefit (Nathan Gray, 2010).
1.2 OBJECTIVE OF THE STUDY
– To produce bread using composite flours of wheat and cassava flavored with finger
of varying ratios.
It is hoped that the result will increase the utilization of cassava flour and will reduce
the pressure on wheat flour for the production of bread and other bakery products
that are of good and acceptable quality.
1.3 BREAD
Bread is an age long product and a staple food prepared principally by baking dough
of flour. Bread is a food product that is universally accepted as a very convenient of
form food that has desirability to all population both the rich and poor, rural and
urban.
1.3.1 Nutritional value of bread
Bread supplies a significant portion of the nutrients required for growth,
maintenance of health and well-being. It is an excellent source of proteins, vitamins,
minerals, fiber and complex carbohydrate. It is also low in fat and cholesterol. Bread
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is quite bulky, so it takes longer to digest and therefore more satisfying and less
fattening than fats, sugars and alcohols commonly consumed in excess. All bread
are nutrition’s and the difference between them in nutritional value are not
significant if we eat a balance diet.
1.4 WHEAT AND ITS NUTRITIONAL INFORMATION
Wheat flour contains from 65-70% starch, but it’s most important value lies in its 9
-14% protein content. Gliadin and gluten are the principal proteins, constituting
approximately 8% of the gluten. Cellulose, fats and sugar total less that 4%.
Endosperm: The inner part of the wheat kernel (about 83% of the kernel) consists
mostly of starch and it is the source of white flour. Of the nutrients in the whole
kernel, the endosperm only contains about 43% of the pantothenic acid, 32% of the
riboflavin, 12% of the niacin, 6% of the pyridoxine, 3% of the thiamine and 70-75%
of the protein.
Bran: Of the nutrients in the whole kernel the bran (in addition to vital unabsorbable
fiber or roughage) contains about 86% of the niacin, 73% of the pyridoxine, 50% of
the pantothenic acid, 42% of the riboflavin, 33% of the thiamine and 19% of the
protein.
Germs: Of the nutrients in the whole kernel, the germ contains about 64% of the
thiamine, 26% of riboflavin, 21% of the pyridoxine, 7% of the pantothenic acid, 2%
of the niacin and 8% of protein.
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1.4.1 Health benefits associated with wheat
In the words of Beuchat, L.R. (1999) wheat bring with itself loads of health benefits
that can be discussed as follows
– Bread, which is made of wheat flour, is extremely nourishing which gives strength
and vitality to people with high appetite. It also helps in curing nose bleeding when
wheat is dissolved in milk and sugar is consumed by the victim.
– It is a rich source of vitamin B and basic amino acids including argentine and
lysine.
– Wheat also helps in curing constipation and also beneficial for people suffering
from cancer.
– The whole grain in wheat helps in preventing diabetes as it influences the insulin
level through maintaining the body weight.
1.5 NUTRITIONAL VALUE OF CASSAVA FLOUR
Cassava is good and cheap source of carbohydrate. After sugarcane, is considered
the highest producer of carbohydrate.
1.5.1 Health Benefits of Cassava
– Cassava has nearly twice the calories than potatoes, highest for any tropical starch
rich tubers and roots. 100g root provides 160 calories. Their calorie mainly comes
from sucrose forming the bulk of the sugars in tubers, accounting for more than 69%
not the total sugars.
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– Cassava is a moderate source of some the valuable B- complex group of vitamins
such as folate, thiamin, pyridoxine (vitamin B-6), riboflavin and pantothenic acid.
– The root is the chief source of some important minerals like zinc, magnesium,
copper, iron and manganese for many inhabitants in the tropical belts.
As in other roots and tubers cassava too is free from gluten. Gluten free starch is
used in special food preparations for celiac disease patients.
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CHAPTERTWO
LITERATUREREVIEW
2.1
WHEAT
Wheat (Triticumaestivum) belongs to the genus Triticum and family Graminae. It
provides the world’s largest source of plant food and protein. The protein content
and functionality differ for different wheat types. The flour produced from them is
used for different food purposes. It is common to produce flour from hard wheat and
cakes flours from soft wheat types.
It is harvested at different months of the year in different parts of the world. Various
types of wheat include hard red winter, hard red spring, durum, soft red winter,
spring or winter white wheat, Manitoba, English soft wheat.
It is a temperature crop and thrives well under low temperature thus making its
cultivation in Nigeria restricted to the Sudan Savannah and Sahel Zones (Okoh,
1988).
2.1.1 ORIGINAL AND DISTRIBUTION OF WHEAT
At the beginning of recorded history, wheat was already an established crop whose
origin was unknown (Anon, 1953). There is however some evidence that cultivation
of wheat started about 6000 years ago in the Syria-Palestine area and spread to Egypt
, India, Russia, Turkey and Central Europe from where it spread to other countries
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and continents. According to Shellenberger, (1969) and Olugbemi, (1992) countries
that produce wheat today include
Russia, Switzerland, the United States of America, Belgium, Canada, Norway,
Sweden, South Africa, Peru, Australia, Argentina, Chile, New Zealand and Nigeria.
It is a temperate crop and thrives well under low temperature thus making its
cultivation in Nigeria restricted to Sudan Savannah and Sahel Zones (Okoh, 1998).
There are different types of wheat, these include the hard red spring, hard red spring,
hard red winter, durum, soft red and spring/winter wheat. Others include Manitoba
and English soft wheat (Nnenne, 1998)
Wheat grains are ovoid in shape. The wheat is a seed, which is fitted for reproducing
the plant from which it came. The germ is an embryo plant, with a radicle, which
can grow into a root system and a plumule, which can develop into stems, leaves and
ears.
2.1.2 COMPOSITION OF WHEAT GRAIN
Like any seed, the wheat kernel is a complex structure with many individual
components. However with respect to processing (i.e., milling) the wheat kernel is
divided into three general anatomical regions. The outer protective layers of the
kernel are collectively called the bran. The bran comprises about 14% of the kernel,
by weight, and is high in fiber and ash (mineral) content. The germ, the embryonic
wheat plant, comprises only about 3% of the kernel. Most of the lipids and many of
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the essential nutrients in the kernel are concentrated in the germ. The remaining inner
portion of the kernel is the starchy or storage endosperm, which provides the energy
and protein for the developing wheat plant. It is characterized by its high starch and
moderately high protein (i.e., gluten) content.
The endosperm constitutes the major portion of all kernels and is the primary
constituent of flour. Finally a single, highly specialized layer of endosperm cells
forms a border between the starchy endosperm and the bran. This layer, called the
aleurone, is usually considered part of the endosperm, but it is biologically much
more active and, subsequently, contains high enzyme activity. Because of its
composition, activity, and location, it can exert a variety of negative effects on the
acceptability of flour. Consequently, it is generally removed as part of the bran
during most flour milling operations; in fact, millers consider the aleurone to be part
of the bran.
2.1.3 WHEAT MILLING
Present-day milling processes begin with the cleaning of kernels. Wheat arriving at
a mill is generally mixed with such matter as straw, chaff, pebbles, earth, and seeds
of various kinds. Coarse and fine material is removed by passing the wheat through
sieves, but seeds and other objects that approximate wheat grains in size must be
extracted by special means. Cylinders and disks that have perforations of various
sizes not only separate remaining foreign particles but also segregate wheat kernels
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by size. Next, the wheat is scoured by being passed through an emery-lined cylinder.
Tempering, a process by which the moisture content is adjusted for easiest separation
of kernel from husk, is the last step in preparing the grain for grinding.
Because of the development of wheat varieties that do not require the heavy friction
provided by millstones, most grinding is done in roller mills. Corrugated rollers
gradually reduce wheat kernels to powder, effecting separation of kernel and husk.
Initial rolling takes place in three to six stages, the last stage of which yields bran,
middling’s, and flour. Finished flour consists almost entirely of endosperm, or
nutritive tissue. Middlings are composed of fragments of endosperm, fragments of
husk, and husk fragments with adhering particles. Bran, the broken husk of the grain,
is used as feed for livestock and to provide roughage in some types of breakfast
cereals.
Between each of the stages of rolling, and following the final stage, the ground
product is sifted, a process referred to by millers as bolting. Three types of sifters
are in common use: the plan sifter, composed of a series of sieves arranged one above
another; the reel, covered with silk bolting cloth or wire of a gauge that retains
middling; and the centrifugal, an adaptation of the reel equipped with beaters that
hurl the product the length of the reel.
The finest grades of flour are obtained from the middlings that are left over from the
bolting process. The flour is extracted by a process called purification. A purifying
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machine is usually a sieve through which a stream of air is passed, separating the
flour particles by passage through the meshes of the sieve and by flotation in air.
The grades of flour removed at successive stages of the milling process vary widely.
For commercial purposes the milling grades are blended to produce standard grades
or special commercial brand.
2.1.4 NUTRITIONAL VALUE OF WHEAT
Flour contains from 65 to 70 percent starch, but it’s most important nutrient value
lies in its 9 to 14 percent protein content. Gliadin and gluten are the principal
proteins, constituting approximately 80 percent of the gluten. Cellulose, fats, and
sugar total less than 4 percent.
ENDOSPERM: The inner part of the wheat kernel (about 83% of the kernel),
consists mostly of starch and is the source of white flour. Of the nutrients in the
whole kernel, the endosperm only contains about 43% of the pantothenic acid, 32%
of the riboflavin, 12% of the niacin, 6% of the pyridoxine, 3% of the thiamine, and
70-75% of the protein BRAN: Of the nutrients in the whole kernel, the bran (in
addition to vital unabsorbable fiber or roughage) contains about: 86% of the niacin,
73% of the pyridoxine, 50% of the pantothenic acid, 42% of the riboflavin, 33% of
the thiamine, and 19% of the protein
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GERM: Of the nutrients in the whole kernel, the germ contains about: 64% of the
thiamine, 26% of the riboflavin, 21% of the pyridoxine, 7% of the pantothenic
acid, 2% of the niacin, and 8% of the protein.
WHEATGRAIN
CLEANING
CONDITION TO ABOUT 17%MOISTURE BY SOAKING IN WATER
PASS THROUGH ROLLER
SIEVE (TO REMOVE BRAN FLAKE AND GERM)
PASS THROUGH ROLLER AND SIEVES
WHEAT FLOUR
FIGURE 1: FLOW CHART FOR THE PRODUCTION OF WHEAT FLOUR
Source: Ihekoronye and Ngoddy (1985).
2.2
Botany and Classification of Cassava
The origins of cassava (Manihotesculenta) have long been obscure but it is believed
to have originated to Brazil and Paraguay. It is grown in the tropical and subtropical
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area of the world and the most important staple food which has the ability to grow
on marginal lands where cereals and other crops do not grow well. It is a perennial
structure with edible root; it belongs to the family Euphorbracea (Onwueme, 1978).
The edible parts are the tuberous root and leaves. The tuber (root) is somewhat dark
brown in colour and grows up to 2 feet long. Cassava is ranked the sixth most
important source of calories in human diet and can tolerate drought and grow well
in low nutrient soils. The world output of cassava in 1998 was 162 million tones, out
of which Africa produce 88 million tones making her the world leader in cassava.
The other 4 major cassava production countries are Brazil, Thailand, Zaire and
Indonesia (FAO, 1999).
Cassava thrives better in poor soils than any other major food plant. As a result,
fertilization is rarely necessary. However, planting cuttings on well drained solid
with adequate organic matter can increase yields. Cassava is a heat loving plant that
requires a minimum temperate of 80oF to grow. Since many cultivars are drought
resistant, cassava can survive even during the dry season when the soil moisture is
low, but humidity is high.
2.2.1 Processing of cassava
The shelf life of cassava is for some few days. Removing the leaves two weeks
before harvest lengthens the shelf life to two weeks. Dipping the roots in paraffin or
wax or storing them in plastic bags reduces the incidence of vascular streaking and
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extends the shelf life to three or four weeks. Roots can be peeled and frozen.
Traditional methods include packing the roots in moist mulch to extend shelf life.
The flour can be used for baking breads. Dried roots can be milled into flour.
Typically, cassava flour may be used as partial substitute for wheat flour in making
bread. Bread made wholly from cassava has been marketed in USA to meet the needs
of people with allergies to wheat flour. The fresh cassava roots can be sliced thinly
and deep fried to make a product similar to potato chips. They can be cut into larger
spear-like pieces and processed into product similar to French fries. Roots can be
peeled, grated and washed with water to extract the starch, which can be used to
make breads, crackers and pasta. The unpeeled cassava roots can be grated and dried
for use as animal feed. The leaves add protein to animal feed. Industrial uses where
cassava is used in the processing procedures or manufacture of products include
papermaking, textiles, adhesives, high fructose syrup and alcohol.
2.2.2 High quality cassava flour
High quality cassava flour is simple unfermented cassava flour. It can be used in the
production of noodles, biscuits, and snacks food. Industrial user of cassava flour by
substituting cassava flour for wheat in Nigeria has been due to economic factor. As
long as wheat was readily available at low cost, it remained the favoured raw
materials for bakery in Nigeria. The experience gained in during the period when
importation of cereals was ban between1987 and 1990 has led food manufacturers
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to more readily cassava flour as cheaper alternative to wheat flour if the processor
can provide the necessary quality.
Harvest/sorting of cassava roots
Peel and wash
Grate
Mechanical grater
Dewater (screw and hydraulic press)
Pulverize
Sundry in a thin layer
Mill finely
Cassava flour
Package
Figure 2: Flow chart for the Production of High quality cassava flour in Nigeria.
Source: Onabolu et al., 1998
2.3
Spices
Spices are one or other of various strongly flavored aromatic substances of vegetable
origin obtained from tropical plants, particularly dried roots, seeds, buds, berries,
fruits and bark.
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Spices, aromatic flavorings made from parts of plants. They are valued not only for
their flavoring agent but also for other preparation like stimulation of appetite by
increasing salvation carminative action and preservation and antioxidant action with
some food
The term spice is usually applied to pungent plant products, especially plants native
to tropical Asia and the Moluccas, or Spice Islands, of Indonesia. It frequently also
includes herbs, which are the fragrant leaves of herbaceous plants, many of which
are native to temperate regions. With few exceptions, the spices and herbs known
today were being used early in human history.
The discovery of many spices probably predates the earliest civilizations, when
primitive humans were attracted to the aromatic effects produced by what are now
called essential oils, which are found in various plant parts
Besides their long use in preserving foods and enhancing food flavour, spices and
herbs played important, sometimes magical, roles in medicine. Before the advent of
industrially prepared medicines, herbal remedies were commonly prescribed and
were often effective, as some practitioners are now rediscovering.
2.3.1 Nature of spices
The great varieties of herb and spice flavors are produced from nearly all parts of
plants, from the leaves to the roots. Among those producing fragrant leaves are basil,
rosemary, sage, savoury, tarragon, and thyme, all of which are small annual or
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perennial plants. Bay leaf, or sweet laurel, used to flavour meats, sauces, and
vinegars, comes from a shrub or tree.
Spices have been classified into various ways depending on their agronomic,
morphological or chemical grounds.
A.
(i) True as tropical spices: Pepper, ginger, capsicum, turmeric.
(ii) Spicy seed: Mustard, celery, fennel, and coriander
(iii) Herbs: Sage rosemary mint marjoram
(iv) Aromatic vegetable: Onion garlic, Chives
B.
(i) Major spices: capsicum, pepper, and ginger, formeliccardoman.
(ii) Tree spices: Cinnamons, cassia, cloves, Pimento, nut may, mace, star
anise.
(iii) -Umbelliferous fruit: Aniseed, caraway, celery, commander, cumin and
dill fennel.
-Other seed: Mustard fenugreek.
-Coloured spices: Paprika Saffron, safflower.
(iv) Leafy spice: sweet bay, rosemary, sage dime, marjoram, oregano savoury,
basilterragon, parsley and mind.
C.
(i) Pungent spices: capsicum, pepper, ginger.
(ii) Aromatic fruits and seeds: Nutmeg, Cardoman, Fenugreek.
(iii) Umbelliferous fruit: Arised caraway, Cumin.
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(iv) Aromatic banles: Cinnamon and Cassia
(v) Phenolic spices: Cloves, Primento
(vi) Coloured spices: Paprika, Saffron, Turmeric.
Spices have been found to posses preservatives antioxidant, antimicrobial and
flavouring properties (Parry, 1969). When natural product was from plant origin, it
is considered as spices while when natural product is from plant of temperate
climates, it is considered as herb (Aurand et al., 1987).
2.3.2 Forms of Spices
Products range from whole and ground spices in many different granulations to
extractives such as essential oils, oleoresins, liquid and dry soluble, spray-dried or
encapsulated flavour and an infinite variety of bland of these products.
Each spice form is prepared by different method. The choice of form of spice to be
used is based on the product to be seasoned, the physical and chemical characteristics
of each form and other factors such as cost and label declaration (Williams and
Brown, 1987).
2.4
GINGER
Ginger, an herbaceous perennial ZingiberofficinaleRoscoe belonging to the family
Zingiberaceae is grown commercially in most tropical regions (Pieris, 1982). The
plant is native to tropical South East Asia from where it was later introduced to
Jamaica, Africa and other tropical regions of the world (Pieris, 1982). Several
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varieties such as Sidda (a local variety) Chinese, Cochin and Calicut are cultivated
in Sri Lanka as a home garden crop, an intercrop under coconut, coffee, cocoa and
betel and a monocrop.
Its complicated, irregular flowers have one fertile stamen and a usually showy
labellum, formed from two or three sterile staminodes. The family is cultivated
widely in the tropics for its showy flowers and useful products, derived mostly from
the rhizomes. These products include the flavoring ginger; East Indian arrowroot, a
food starch; and turmeric, an important ingredient in curry powder.
The rhizome, which is valued for its flavour, contains two classes of constituents
such as the essential oils and oleoresins (Balladinet al., 1998). The essential oil
consists of monoterpenes and sesquiterpenes, which contribute to the characteristic
flavour of ginger and the more volatile oleoresin, is responsible for the pungent
flavour of ginger, which is also a source of anti-oxidants (Balachandran, 2005).
Essential oil and oleoresin are internationally commercialized for use in food and
pharmaceutical industries. Moreover, ginger is well known all over the world
especially as a remedy for disorders of the gastrointestinal tract such as constipation,
dyspepsia, diarrhoea, nausea and vomiting (Ghayur, 2005). Ginger is also
recommended by the traditional healers in South Asia for use in cardiopathy, high
blood pressure and palpitations and also as a vasodilator (Ghayur, 2005)
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2.4.1 Ginger oleoresin
Ginger oleoresin can be extracted from ginger roots using suitable solvent like
acetone, alcohol or ethylene dichloride and subsequent removal of solvent gives a
pleasant smelling dark brown, viscous liquid. This liquid contains both the essential
oil responsible for the aroma of ginger and ginger oil responsible for its pungency.
Commercial dried ginger has been reported to contain oleoresins in the yields of 3.5
-10 % (Purseglove, 1981), and the pungent principle accounting to 25 % of the
oleoresins. The rhizome, which is valued for its flavour, contains two classes of
constituents such as the essential oils and oleoresins (Balladinet al., 1998). The
essential oil consists of monoterpenes and sesquiterpenes, which contribute to the
characteristic flavour of ginger and the more volatile oleoresin, is responsible for the
pungent flavour of ginger, which is also a source of anti-oxidants (Balachandran,
2005).
Beside ginger oil, ginger oleoresin contains resins, fat carbohydrate and colouring
matter (Connel, 1970). For extraction, the dried rhizomes or chips are ground to a
coarse powder (30-40 mesh) and extracted with a suitable solvent like acetone or
ethylene dichloride, using cold percolation method (Lewis et al., 1972). The quality
of oleoresin obtain using acetone is better than from alcohol.
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2.4.2 Uses
Ginger oleoresin is used in the flavouring of all kinds of meat products, pickles, and
chutneys. It is used in baked foods such as bread, biscuit and cakes.
2.5
BREAD
It is universal food products that provide carbohydrate (starches) which are
important sources of energy. An excellent source of vitamins, protein, and
carbohydrates, bread has been an essential element of human diets for centuries in
all regions.
It is a staple food prepared by cooking dough of flour and water and possibly more
ingredients. Bread is fundamental formed gluten (Kent, 1983) and it is made by
baking dough which has wheat flour, water, yeast and salt as its main ingredient,
other ingredients include fat, sugar, cassava flour or other cereals, vitamins, milk an
gluten content cause a low level of blood cholesterol to be associated with its
consumption. As a result of these advantage, bread is widely used as a snacks, part
of the course meal for breakfast.
2.5.1 Function of bread baking ingredient
2.5.1.1 Fats or shortenings
Fats such as butter, vegetable oils, lard, or that contained in eggs affects the
development of gluten in breads by coating and lubricating the individual strands of
protein and also helping hold the structure together. If too much fat is included in
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bread dough, the lubrication effect will cause the protein structures to divide. A fat
content of approximately 3% by weight is the concentration that will produce the
greatest leavening action. In addition to their effects on leavening, fats also serve to
tenderize the breads they are used in and also help to keep the bread fresh longer
after baking.
2.5.1.2 Yeast
Yeast is a leavening agent added to have desirable dough.
Most leavened breads are made with yeast, a microscopic organism that feeds on
carbohydrates in flour, converting them into alcohol and carbon dioxide in a process
called fermentation. Breads made with yeast must be allowed time to rise before
baking
2.5.3. Sugar
Sugar is broken down by the yeast to form CO2. It gives a slightly sweet taste desired
in the product. It contributes to the browning of the crust of the product when baked.
It reduces the strength of gluten and creates certain textural effects such as hardness.
2.5.4. Salt
Salt acts to improve the flavour, texture and colour of the bread. It stabilizes yeast
development and toughens the dough, which results in improvement in texture. The
gluten structure is strengthened and prevented from baking during fermentation.
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2.5.4. Water
This helps to develop gluten, dissolve sugar and causes chemical leavening
compounds to start a reaction. It helps the yeast growth during heating and promotes
the gelatinization of starch (Maud, 1990).
2.5.5. Bread improvers
Bread improvers are frequently used in the production of commercial breads to
reduce the time that the bread takes to rise, and to improve the texture and volume
of bread. Chemical substances commonly used as bread improvers include ascorbic
acid, hydrochloride, sodium metabisulfate, ammonium chloride, various phosphates,
amylase, and protease.
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CHAPTER THREE
MATERIALS AND METHOD
3.1
Raw Materials
The raw materials used include Wheat flour (Nigerian Eagle Flour mills, Ibadan),
Shortening
(Simas Margarine PT Initiboga. Jakarta, Indoresra), Salt, Sugar (Dangote, Nig. Ltd),
EDC 2000 (Alensinloye market in Ibadan), Ginger (Kuto market, Abeokuta). NHexane, baking pans and other apparatus (Dept. of Food science and Technology,
UNAAB).
Apparatus and Equipments used:
Pipette, Measuring cylinder, Knife, Milling machine, Soxhlet apparatus, tray, bowl,
Mixer, kneading machine, oven.
3.2
METHODS
3.2.1 Preparation of oleoresin from ginger
Soxhlet method of extraction was used to obtain the oleoresin from milled ginger
spice. Fresh ginger root was washed, peeled and sliced into small pieces. It was
dried in the Cabinet drier to reduce the moisture content to the minimum; thereafter
the dried ginger was milled into powder and packed into thimbles.
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