| dc.description.abstract | The goal of the current study was undertaken to develop bread using composite flours and
assess the effect of different ratios of germinated mung bean and wheat flour blends on
chemical compositions, physicochemical properties of flour for making bread and physical,
sensory qualities of bread products. Wheat flours were combined with germinated mung bean
flours at rates of 0%
(W0), 10% (W10), 20% (W20), 30% (W30), 40% (W40), and 50% (W50), respectively, to create
composite flours. The protein value increased significantly that at the highest value was W40
(17.12%) compared to the lowest value was the W0 (13.02% ) and the others were W10 (13.76),
W20 (14.31) and W30 (15.58). Like protein, the ash content, carbohydrate content, and fat
content also increased when germinated mung bean flour was substituted that the highest value
was W40 and the lowest was W0.By contrast, the moisture content decreased with the growth of
the amount of germinated mung bean flour. According to research on the physical
characteristics of flour, adding more mung bean flour improved the flour's water absorption
capacity (WAC), swelling powder (SC), and pasting temperature and peak viscosity,
breakdown, and setback. In addition, W10 had the greatest overall acceptance rating (8.16) for
bread compared to control bread. To be specific, the W10 sample had more ideal texture and
closest to the control sample, their specific volume was lower dramatically with the increase of
the GMB flour. Besides, its color was also more eye-pleasing than the other samples which
were darker than the control sample and their darkness increased as the proportion of
germinated mung bean flour increased from 10% to 40%. Therefore, the addition of about 10%
GMB flour to making bread can improve bread quality, sensory characteristics, and nutritional
properties of bread with higher protein content as compared to the control sample. | en_US |
