EFFECT OF SESAME SEED PROTEINS SUPPLEMENTATION ON THE NUTRITIONAL, PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF WHEAT-FLOUR BREAD

Sesame products (sesame meal, roasted and autoclaved sesame meal, sesa me protein isolate and concentrate) were added to Red wheat flour to p roduce blends at protein levels of 14, 16, 18 and 20 percent. Dough pr operties were studied using a Brabender Farinograph. Leaves were prepa red from the various blends using the straight dough procedure and the n evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. The water absorption, development time and dough weakening were increased (p < 0.05) as the protein level increased in all blends; however, dough stability decreased. Sesame products could be added to wheat flour up to 18 percent protein level (sesame protei n isolate) and up to 16 percent protein level (other sesame products) without any observed detrimental effect on bread sensory properties. N o significant differences (p > 0.05) were recorded in loaf volume betw een control and breads containing sesame protein isolate (up to 18 per cent protein level) and either autoclaved sesame meal or sesame protei n concentrate (up to 14 percent protein level). Addition of sesame pro ducts increased the content not only of protein but also minerals and total essential amino acids, especially lysine. The addition also impr oved in-vitro protein digestibility.