Towards the development of peanut–wheat flour composite dough: Influence of reduced-fat peanut flour on bread quality

Abstract

The effect of partial substitution of wheat flour with reduced-fat peanut flour at different levels (10, 20, 30, 40, and 50%) on physical parameters, proximate composition, sensory profile, and shelf stability of bread were investigated. Loaf volume, specific volume, and crumb density were significantly (p .05) reduced with increasing level of substitution with the peanut flour. Peanut flour had significant (p .05) improvement on the protein content and reduction in carbohydrate content of loaves. Consumers preferred the taste aroma and color of the peanut–wheat flour composite loaves at 20% peanut flour inclusion. Freshly baked composite peanut–wheat bread loaves with 10% level of peanut substitution had higher overall acceptability than 100% wheat flour formulation but less microbial stability during storage. Reduced fat-peanut has potential application for improving the nutritional quality and shelf stability of wheat flour bread.