Effect of wheat/rye/okra composite flour on bread quality

Bread is an important part of daily nutrition, especially for people in developing countries. Traditional bread are mostly manufactured mainly from wheat and rye flours. Composite flours must contain vegetable flour, in addition to that they can be produced with other cereal flours which contain wheat or not. Nowadays, consumers' demands to the healthy products have increased, due to that researchers have more interest to the composite flour usage in bread production. In this study general composition, water activity, textural analysis, specific volume and bread crust color was determined from the bread of wheat-rye-okra seeds / roasted okra seed flour obtained from mixtures of different flour mixes at different ratio. Also organoleptic test was done. The wheat flour ratio is fixed at 70% of the weight of the total composite flour. However, other enrichment flour ratios have been changed to make composite bread; Rye and okra seeds / roasted okra seeds were used as 30:0, 20:10, 10:20, 0:30 respectively. Experimental results have shown that increasing use of both okra seed and roasted okra seed flour positively affects protein, minerals and other nutritional items of composite flours and produced breads, but the increase in the use of roasted seeds is less. Both the addition of okra seeds flour and the roasting of okra seeds flour have resulted in a decreasing in specific volume and production of tighter breads. The adding of the okra seed flour has caused to become darker to bread crust. But the bread which was produced from the roasted okra seed flour has darker bread crust. As the amount of pore increased and the specific volume decreased, the brightness of bread crust decreased. It has been determined that it is appropriate to add okra seed flour for a more nutritious and healthy quality product in bread production. According to the results of the experiment, 30% usage of okra seed flour (WRO-30) increased protein amount and decreased carbohydrate amount. However texture analyses and customer test show that WRO-10 product of composite breads is preferred.