Masters Theses

Date of Award

6-1980

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

J.L. Collins

Committee Members

Sharon L. Melton, John R. Mount

Abstract

Peanut hull flour (PHF) was substituted for 0, 4, and 8% of the wheat flour in a formulation for whole wheat bread. Carboxymethyl cellulose and wheat gluten were added to all treatments to produce loaves with volume comparable to that of bread made with white wheat flour. The bread was produced, baked, and tested to determine the effect of PHF on some of its chemical components, physical characteristics, and organoleptic attributes.

Bread with 8% PHF had a higher and bread with 4% had a lower Hardness value than bread with 0% PHF. As the length of storage time was increased, hardness of the bread increased.

Addition of PHF affected cohesiveness but not elasticity of the bread. However, both properties of the bread decreased as the period of storage was extended to 6 days.

The presence of PHF caused a darkening of the outer crust and the crumb of the bread. Bread with 8% PHF was darker than bread with 4% PHF. The crumb was lighter than the crust of bread containing a given percentage of PHF.

Bread with 4% PHF had a higher loaf volume than bread with 0% PHF, while bread with 8% PHF had a lower loaf volume.

As the level of PHF was increased, the amount of moisture, ash, crude fiber, and neutral detergent fiber was increased. On the other hand, the amount of crude protein, ether extract, and carbohydrate was decreased as the percentages of PHF was increased.

Aflatoxins were not detected in the PHF.

The sensory panel indicated that the presence of PHF affected some of the quality attributes of the bread. When the panel compared samples of bread with the three levels of PHF content to an imaginary loaf of ideal whole grain bread, the following general findings were apparent. In relation to the ideal bread, PHF at one or more levels caused the bread to possess a less smooth surface, have decreased moistness and graininess, exhibit a softer crumb, and be less preferred. Likewise, PHF at one or more levels caused the bread to be more gritty and sticky and have a harder crust than the ideal loaf.

PHF does seem to have potential as a source of dietary fiber when added to whole wheat bread. A 4% level of PHF should yield bread with more acceptable physical attributes than an 8% level of PHF. However, the panel indicated samples of bread with 4 and 8% PHF level were not different from each other when compared with an ideal loaf of whole grain bread.

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