SELECTED NUTRITIONAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PAN ANDFLAT BREADS PREPARED FROM COMPOSITE FLOURS CONTAINING FABABEAN

Composite flour blends containing wheat (W). fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein r equirements for the 2-5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosi ties were markedly reduced. Loaf volume and specific volume of pan bre ads prepared from composite flours were 25-60% less than that of the c ontrol bread but flat breads tolerated the protein supplements extreme ly well. The W/F flat bread, containing 27% of fababean flour. receive d acceptable taste, texture and colour scores and was only slightly in ferior to the control in puffing and layer separation. Additions of co ttonseed or sesame flours to the W/F blend failed to improve sensory p roperties of the flat breads.