RESEARCH PROPOSAL EFFECT OF CORN FLOUR SUBSTITUTION ON DOUGH PROPERTIES AND BREAD QUALITIES PREPARED BY: NUR'AIN BINTI ABDULLAH 012020090604 SUPERVISOR: WAN EZIE ADILA BINTI WAN ADNAN

TABLE OF CONTENTS

Introduction Literature Review Problem Statement Methodology Objective Budgeting Hypothesis Gantt Chart Expected Outcome

References

INTRODUCTION staple of the human diet contains protein, iron, calcium, and a number of vitamins, making it a fantastic source of energy

primarily made of flour, water, yeast, and salt

a previous study noticed that the wholegrain bread's density and chunky texture unacceptable and wanted to up their fibre intake by consuming more refined bread with softer crumbs

PROBLEM STATEMENT

White Bread made from a highly processed simple carbohydrate. cause blood sugar to spike.

Refined Wheat Flour remove bran & germ. contain less fiber, vitamins and minerals.

Corn Flour contain high levels of essential vitamins and minerals, such as potassium, phosphorus, zinc, calcium, iron, thiamine, niacin, vitamin B6, and folate

OBJECTIVE GENERAL

To develop a bread with corn flour substitution.

SPECIFIC

To determine the textural properties of bread with corn flour substitution. To determine the proximate analysis of bread with corn flour substitution. To determine the sensory acceptability of bread with corn flour substitution.

HYPOTHESIS ALTERNATIVE

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Successfully developing bread with corn flour substitution. There is a significant difference in textural properties of bread with corn flour substitution. There is a significant difference in the proximate analysis of bread with corn flour substitution. There is acceptance from consumers toward bread with corn flour substitution.

Unsuccessfully develop bread with corn flour substitution. There is no significant difference in textural properties of bread with corn flour substitution. There is no significant difference in the proximate analysis of bread with corn flour substitution. There is no acceptance from consumers toward bread with corn flour substitution.

EXPECTED OUTCOME

Able to develop nutritionally rich bread substituted with corn flour that will be accepted by consumers.

LITERATURE REVIEW

Bread Wheat Flour Dough Corn Flour Corn Flour Wheat

BREAD high starch content, contain almost all macro and micronutrients, and rich supply of biomolecules staple foods

Origin from the domestication of cereals and the advent of agriculture during the Neolithic in southwest Asia

contains 1.2% of the daily recommended amount of protein, 60% of the thiamine and niacin, 40% of the calcium, and 80% of the iron an adult needs

DOUGH

stopping dough mixing just before the point of greatest resistance produces high-quality bread

The gluten structure responsible for the viscoelastic properties of dough

To make good quality of dough: dose the amount of air bubbles in the dough. measure the ingredients precisely. add the ingredients in the right time

Gliadins and glutenin make up gluten. Gliadins control viscosity and extensibility. Glutenin control toughness and elasticity. The balancing of forces, pressure, rheological properties, and crust formation led to the bread's final expansion

Dough aeration contributes to oxidation and initiates proofing by entrapping air bubbles. It was influenced by kneading time (the longer the kneading time, the more air was incorporated into the dough)

FLOUR

The flour category: wheat flour (household cooking). plain flour (allpurpose flour) self-raising flour (added raising agents). milled (white flour) whole wheat or whole meal flour (includes all parts of the grain).

products of grinding or milling of cereals, legumes, or other seeds

Higher protein flours produce more gluten and a stronger dough

WHEAT

Whole wheat (Triticum aestivum L.) is composed from the whole grain of wheat (bran, endosperm and germ)

Contain special protein (gluten) that is created during the dough making process and possesses the rheological properties required to make leavened bread,

wheat kernels is 68% carbohydrates, 2% minerals, 2% fat, 13% crude protein, and 2.3% crude fibre. Wheat germ contains lipid, protein, sugars, fiber, minerals and active compound such as tocopherols, phytosterols, policosanols, carotenoids, thiamin and riboflavin. Wheat endosperm contain starch and protein.

WHEAT FLOUR made from wheat endosperm (the seed coat and embryo are removed)

Starch and protein are the primary components and the primary determinants of its quality

Dough will form when water and wheat flour are combined in a specific ratio

Gluten network will be created and will wrap the starch particles once the water has been absorbed

yeast will be added to wheat flour when preparing bread, buns, and other flour-based items

CORN rich in fibers, minerals (calcium, zinc, potassium, iron, selenium, and phosphorus), and vitamins including vitamin A, thiamine (vitamin B1), riboflavin (vitamin B2), vitamin C, vitamin E, and vitamin K

Zea mays (Maize) is a herbaceous plant which belongs to the grass (Poaceae) family

range in height from 1 to 4 metres depending on the species

have white, yellow, purple or blue colour kernels and the top of kernels may be dent or round

types Z. Z. Z. Z. Z. Z. Z. Z.

of corn: mays indentata Sturt (dent corn) mays everta Sturt (pop corn) mays indurate Sturt (flint corn) mays saccharata Sturt (sweet corn) mays amylacea Sturt (flour corn) mays tunicate Sturt (pod corn) mays (baby corn) mays ceratin Kulesh (waxy corn)

CORN FLOUR provides high levels of vitamins and minerals (potassium, phosphorus, zinc, calcium, iron, thiamine, niacin, vitamin B6, and folate)

The creation of a flour with the addition of corn flour improved dough processing, properties and biscuits' crumbliness after baking

Proximate composition of whole corn flour: Elements 

Proximate composition (%)

Carbohydrate 

74.14

Crude protein

8.20 ± 0.07

Crude fat

6.02 ± 0.63

Crude fibre 

1.84 ± 0.05

Ash 

1.51 ± 0.16

METHODOLOGY 1

2

3

Materials & Methods

Dough Properties

Bread Baking Performance

5

4

Storage Stability of Bread

Proximate Analysis

Materials Preparation of Corn Flour Preparation of Bread

Moisture Content Fat Content Protein Content Ash Content Fiber Content Carbohydrate Content

MATERIALS Wheat Flour

Sugar

Corn (Zea mays)

Salt

Dry Yeast

Butter

Bread Improver

PREPARATION OF CORN FLOUR The dent corn with 15 cm of length will be selected The corn kernels will be removed from the cob and will be washed under running tap water It will be dried thoroughly using clean cloth The corn will undergo a drying process in a convection oven at 50C for 12 hours The dried corn will be grind using a dry mill blender until it becomes a powder It will be sieved using a mesh sieve to produce a fine corn flour The corn flour will be stored in an airtight container at room temperature

PREPARATION OF BREAD Bread formulation: Ingredients

CF0 (0%)

CF5 (5%)

CF10 (10%) CF15 (15%) CF20 (20%)

Wheat flour (WF)

200 g

190 g

180 g 

170 g 

160 g 

Corn flour (CF)

0 g 

10 g

20 g 

30 g 

40 g 

Water 

135 ml

135 ml

135 ml

135 ml

135 ml

Sugar

10 g

10 g

10 g

10 g

10 g

Butter 

10 g

10 g

10 g

10 g

10 g

Yeast (dry)

5g

5g

5g

5g

5g

Salt 

5 g 

5g

5g

5g

5g

Bread improver 

1.2 g

1.2 g

1.2 g

1.2 g

1.2 g

PREPARATION OF BREAD All the ingredients will be weighed. The corn flour will be mixed with wheat flour with varying proportions (0:200; 10:190; 20:180; 30:170; 40:160)

The loaf will be allowed to cool for two hours at room temperature before evaluation

Sugar, yeast and water will be mixed together (allow yeast fermentation) for 3 minutes at room temperature (2528C)

The dough will be baked in a convection oven at 160C for 25 minutes

The remaining ingredients will be mixed to the yeast mixture to form a dough

The dough will be kneaded again to remove the air inside it. After that, it will be moulded into bread pan and will be rested for another 15 minutes at room temperature (25-28C)

The dough will be kneaded for 10 minutes. It will be rested in a large container at room temperature (25-28C) for two hours

DOUGH PROPERTIES

TA-XT2 texture analyzer

The texture profile analysis (TPA) will be used to determine: hardness adhesiveness resilience cohesiveness springiness chewiness

BREAD BAKING PERFORMANCE The bread mass will be determined by the average value of a direct measurement of the bread loaf

The apparent volume will be measured by the rapeseed displacement method (AACC 10-05 method)

Bread density will be calculated by dividing bread mass to bread volume

The baking loss and specific volume will be calculated as in equations: % baking loss = (weight of the dough - weight of baked bread) / weight of the dough Bread specific volume (cm3/g) = apparent bread volume (cm3) / bread mass (g)

PROXIMATE ANALYSIS 1 MOISTURE CONTENT Two grams of the bread samples will be placed in a dried weighed crucible

The crucibles with its content will be placed in a drying oven at 150C and will be heated for three hours.

After that, the samples will be cooled and reweighed. This process will be continued until the constant weight will be obtained.

The breads' moisture content will be determined using the formula below:

Where: W1 = initial weight of empty crucible W2 = weight of empty crucible + bread sample before drying W3 = final weight of empty crucible + bread sample after drying

PROXIMATE ANALYSIS 2 FAT CONTENT Two grams of the bread sample will be covered in filter paper, and put in a soxhlet reflux flask that was attached to a condenser on the top and a weighted oil extraction flask that contained 200 millilitres of petroleum ether.

When the ether reached boiling, the vapor condensed into the reflux flask, totally submerging the samples for extraction to take place on filling up the reflux flask syphons over carrying the oil extract back to the boiling solvent in the flask

The boiling, condensation, and reflux process will be allowed to continue for four hours before the defatted samples will be removed. The oil extract in the flux will be weighed after drying for 30 minutes at 60 °C in the oven.

PROXIMATE ANALYSIS 3 PROTEIN CONTENT One gram of the sample will be supplemented with Kjedahl catalyst (selenium tablet). 20 ml of concentrated sulphuric acid will added to the sample and will be fixed to the digester for eight hours until a clear solution form.

Then, the cooled digest will be transferred into a 100 ml volumetric flask and made up to the mark with distilled water. After boiling, the distillation equipment will be set and rinsed for 10 minutes. After that, 20 ml of 4 % boric acid will be pipetted into a conical flask. Next, five drops of methyl red will be added to the flask as an indicator and the sample will be diluted with 75 ml distilled water. 10 ml of the digest will be made alkaline with 20 ml of 20% NaOH and distilled. The steam exit of the distillatory will be shut and the color changes of boric acid solution to green will be set. The mixture will be distilled for 15 minutes. After that, the filtrate will be tested against 0.1 N of hydrochloric acid (HCl). The total protein % will be determined as follows: % protein = % nitrogen x conversion factor (6.25)

PROXIMATE ANALYSIS 4 ASH CONTENT The crucibles will be dried and cooled in desiccators. Then, it will be weighed.

The weight of the crucible will be measured after two grams of the bread samples were added

The crucible with its content will be put inside the muffle furnace and will be ignited at 550°C.

The crucibles will be taken out, cooled, and weighed when the muffle furnace has time to cool. The ash content will be calculated as follows:

Where: W2 = weight of crucible + ash W1 = weight of empty crucible

PROXIMATE ANALYSIS 5 FIBRE CONTENT 200 ml of a solution containing 1.25 g of tetraoxosulphate (vi) acid (H2SO4) per 100 ml of solution will be boiled with two grams of each of the breads for 30 minutes Then, the solution will be filtered through linen on a flaunted funnel and will be washed with water until the washing is no longer acidic

The remainder will then be put in a beaker with 100 ml of the solution and will be boiled for 30 minutes. Then, the residue will be dried in an electric oven and will be weighed.

Finally, the remaining material will be incinerated, cooled, and weighed. Crude fibre content of the bread will be calculated as follows:

Where: W1 = weight of bread sample used W2 = weight of crucible + bread sample W3 = weight of crucible

PROXIMATE ANALYSIS 6 CARBOHYDRATE CONTENT

Carbohydrate content of the bread samples will be determined by difference as described by AOAC (2010): % carbohydrate = 100 % − (% protein + % fat + % fibre + % ash + % moisture content)

STORAGE STABILITY OF BREAD

The firmness (F) and moisture content (MC) will be analysed under different time and temperature values.

A bread slice with 25mm thickness will be undergone in the TPA using a 50 kg load cell equipped with a 50 mm aluminium cylindrical probe.

The AACC (2000) method number 74-09 will be employed.

The analysis will be done on bread sliced after 0, 2, 4 and 7 days of storage at -20C, 4C, and 25C.

SENSORY EVALUATION OF BREAD

dislike very much

dislike moderately

dislike slightly

neither like or dislike

like slightly

like moderately

like very much

Sensory attributes: crust colour aroma porosity fluffiness hardness flavour taste overall appearance

STATISTICAL ANALYSIS

The data analysed will be carried out in triplicates. Analysis of variance (ANOVA) will be performed, and separation of the mean values will be determined by Duncan's multiple range test (DMRT) at p