Abstract—The effect of composite flour made from tomato seed and wheat flour of 650 type of a strong quality for bread making on Alveograph rheological properties and bread quality characteristics were investigated. In this study, dough and breads were prepared using five levels of replacement of wheat flour with Tomato Seeds Flour (TSF) (0, 5, 10, 15 and 20%, on flour basis). Incorporating of TSF in dough formulations significantly (p < 0.05) influenced dough rheological properties. Dough extensibility and deformation energy decrease with increase level of TSF addition in wheat flour. Up to 10% replacement with TSF the loaf volume, porosity and elasticity of the bread samples increases. Regarding the mechanical textural parameters, significant changes were found for the hardness parameter which presented higher values for all the bread formulations compared to the control one. The crumb cells structure the bread samples with TSF addition it seems less compact that those of the control sample. Regarding sensory properties, when TSF was used at the level of 10%, lead at either acceptable sensory characteristic than the sample without TSF addition. Addition of more than 10% TSF decreased overall acceptability of bread. The multivariate statistics technique, Principal Component Analysis was used to highlight correlations between chemical characteristics of wheat flour-tomato seed flour formulation, Alveograph rheological properties, bread physical characteristics, bread textural parameters and bread sensory characteristics of the sample formulation.
 

Index Terms—wheat flour, tomato seed flour, Alveograph, bread quality

Cite: Silvia Mironeasa, Georgiana Gabriela Codină, and Costel Mironeasa, "Effect of Composite Flour Made from Tomato Seed and Wheat of 650 Type of a Strong Quality for Bread Making on Bread Quality and Alveograph Rheological Properties," International Journal of Food Engineering, Vol. 4, No. 1, pp. 22-26, March 2018. doi: 10.18178/ijfe.4.1.22-26