Utilization of different peanut flours in breadmaking [electronic resource].

Includes reference.

The effect of using whole peanut flour (WPF) and peanut kernel flour (PKF) on baking and sensory quality of wheat bread was studied to produce high-fibre and high-protein bread. Two types of wheat flours of 72 and 82% extraction rates (ER) were used. Chemical analysis of peanut and wheat flours as well as produced bread was also evaluated. Results revealed that peanut flours contained higher values of protein (29-52%), ash (4%) and fibre (25%), but lower values of carbohydrate (23-25%), fat (1.1-1.9) and moisture (6-7%) than wheat flours. Specific volume, which is considered the most important quality score in breadmaking, was not affected at all levels of peanut flours with 72% ER flour and at 5 and 10% PKF with 82% ER flour.

Summary in Arabic.

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