Nutritional Composition and Sensory Quality of Bread Produced from Wheat Flour using Coconut Milk as Partial Substitute for Water

Chinwe. U. Elochukwu
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Chinwe. U. Elochukwu: Department of Food Technology, Federal Polytechnic Oko, Anambra State, Nigeria

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 9, 230-233

Abstract: The use of wheat flour in combination with coconut milk in the production of bread was studied. The coconut milk was used to substitute water in different ratios of water: coconut milk, which is 100:0; 80:20; 50:50; 20:80 and 0:100. The bread loaves were produced using the straight – dough procedure and subsequently evaluated for proximate analysis, physical characteristics and sensory attributes. From the results of the proximate composition of bread samples, it was revealed that there were significant differences (p

Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:bjc:journl:v:7:y:2020:i:9:p:230-233

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