Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 48; no. 4; p. 287
• Main Authors: Aremu, C.Y. (Calabar Univ. (Nigeria). Coll. of Medical Sciences, Dept. of Biochemistry), Agiang, M.A, Ayatse, J.O.I
• Format: Journal Article
• Language: English
• Published: Netherlands 01.12.1995
• Subjects: BREAD; Bread - analysis; Bread - standards; Cacao - chemistry; CACAO EN POUDRE; COCOA POWDER; CONTENIDO PROTEICO; Dietary Fats - analysis; Dietary Proteins - analysis; FARINE DE BLE; Fermentation; Flour - analysis; Food Technology; HARINA DE TRIGO; Humans; ORGANOLEPTIC PROPERTIES; PAIN; PAN; POLVO DE CACAO; PROPIEDADES ORGANOLEPTICAS; PROPRIETE ORGANOLEPTIQUE; PROTEIN CONTENT; TENEUR EN PROTEINES; Theobromine - analysis; Triticum - chemistry; WHEAT FLOUR
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/BF01088488

This study has shown that the protein in bread may be quantitatively increased significantly by addition of full-fat or defatted cocoa powder to white flour. The recipe in which white flour is incorporated with up to 10 percent defatted cocoa powder gives bread that is nearly as well accepted as white bread, but with a significantly higher protein content than the latter. However, organoleptic acceptability drops with increasing percentage of cocoa supplementation. The bitter taste of theobromine, which is normally present in high amounts in cocoa bean, is thought to be responsible for this problem of poor acceptability of high cocoa breads. This problem will have to be addressed in order to enhance the scope of increasing bread protein by cocoa supplementation.