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Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread

Received: 15 July 2023     Accepted: 11 August 2023     Published: 8 October 2023
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Abstract

In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.

Published in Bioprocess Engineering (Volume 7, Issue 2)
DOI 10.11648/j.be.20230702.11
Page(s) 32-36
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Residue, Ginger, Bread, Wheat Flour, Ginger Flour

References
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Cite This Article
  • APA Style

    Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye. (2023). Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Engineering, 7(2), 32-36. https://doi.org/10.11648/j.be.20230702.11

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    ACS Style

    Zoro Armel Fabrice; Miézan Bilé Aka Patrice; Kouassi Kouamé Appolinaire; Touré Abdoulaye. Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Eng. 2023, 7(2), 32-36. doi: 10.11648/j.be.20230702.11

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    AMA Style

    Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye. Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Eng. 2023;7(2):32-36. doi: 10.11648/j.be.20230702.11

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  • @article{10.11648/j.be.20230702.11,
      author = {Zoro Armel Fabrice and Miézan Bilé Aka Patrice and Kouassi Kouamé Appolinaire and Touré Abdoulaye},
      title = {Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread},
      journal = {Bioprocess Engineering},
      volume = {7},
      number = {2},
      pages = {32-36},
      doi = {10.11648/j.be.20230702.11},
      url = {https://doi.org/10.11648/j.be.20230702.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20230702.11},
      abstract = {In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread
    AU  - Zoro Armel Fabrice
    AU  - Miézan Bilé Aka Patrice
    AU  - Kouassi Kouamé Appolinaire
    AU  - Touré Abdoulaye
    Y1  - 2023/10/08
    PY  - 2023
    N1  - https://doi.org/10.11648/j.be.20230702.11
    DO  - 10.11648/j.be.20230702.11
    T2  - Bioprocess Engineering
    JF  - Bioprocess Engineering
    JO  - Bioprocess Engineering
    SP  - 32
    EP  - 36
    PB  - Science Publishing Group
    SN  - 2578-8701
    UR  - https://doi.org/10.11648/j.be.20230702.11
    AB  - In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.
    VL  - 7
    IS  - 2
    ER  - 

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Author Information
  • Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

  • Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

  • Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

  • Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

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