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Efficiency of wheat: maize composite flour as affected by baking method in

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Sky Journal of Food Science Vol. 2(8), pp. 005 - 013, December, 2013
Available online http://www.skyjournals.org/SJFS
©2013 Sky Journals

Full Length Research Paper

Efficiency of wheat: maize composite flour as affected

by baking method in bread and cake production
Onuegbu N. C*., Ihediohanma N.C., Odunze O. F and Ojukwu M.
Department of Food Science and Technology, Federal University of Technology Owerri
Accepted 19 December, 2013

Bread and cake samples were produced from wheat (Triticum aestivum) and maize (Zea mays) composite flour
using different methods of production. The wheat : maize composite ratios were 100:0, 95:5, 90:20, 85:15 and
80:20. The results of the functional analysis show that the 80 : 20 wheat : maize composite had the highest
3
values for bulk density (0.95 g/cm ), swelling index(1.96 g), water absorption capacity 2.52 g/g and oil
absorption capacity 2.66 g/g. The 80: 20 composite flour had the lowest protein content of 9.95% while 100%
wheat flour had highest value of 10.74%. The sensory results showed that bread baked with 95: 5, 90:10 and
85:15 wheat : maize flours were not significantly different (at P > 0.05) from the 100% wheat flour bread sample
in most attributes. The no-time method gave best results in most quality attributes. The results for cake show
that cake baked with 5, 10, 15 and 20% maize had no significant difference (P < 0.05) with the 100% wheat flour
in all quality attributes and creaming method gave best result. Therefore, wheat substitution with up to15 and
20% maize flour will respectively yield bread and cake of desirable characteristics while no-time and creaming
method for bread and cake respectively are the best methods for use when wheat : maize flour is used.

Key words: Bread, cake, composite flour, maize, wheat.

INTRODUCTION

Bread is a staple food product prepared by baking dough
of flour and water (Osuji, 2008). It has high nutritional
value and its consumption is steadily on the increase in
Nigeria due to its convenience as a ready to eat food
product (David, 2006). Wheat flour is particularly well
suited for bread making because of its glutenin and
gliadin content. These two substances combine with
water to form the gluten network which is essential for
dough development during bread making (Dwyer and
O’Halloran, 1991). However wheat is not grown in Nigeria
and the nation embarks on massive wheat importation
annually in order to satisfy the demand for wheat. As a
result the use of composite flours has become a useful
alternative. To encourage the use of composite flours the
*Corresponding author. E-mail: tobuz2000@yahoo.com.
Federal Government of Nigeria has ordered a 10%
substitution on all wheat flours with high quality cassava
flour. Since then several attempts have been made to
substitute wheat flour with flours from other cereals as
well as tubers and roots (Oyanekua and Adeleye, 2009;
FAO 2006; Oluwole et al., 2006; Idowu et al., 1996).
In the case of cake making, production does not require
high gluten flour however using a composite flour in
commercial cake production will help to reduce wheat
importation which is of major concern to the government.
It is therefore necessary to determine how composite
flours perform using different baking methods for bread
and cake since it has been reported that baking method
contributes to the final characteristics of the baked
product (Potter and Hotchkiss, 1995). However, no work
has been focused on determining the specific effects of
the different baking methods on the results obtained from
the composite flours.
6 Sky J. Food Sci.
This work was therefore aimed at investigating the effects
of different bread-making methods on the bread and cake
produced with different levels of wheat : maize composite
flours. The result obtain will provide information that will
enable bakers decide on the most appropriate baking
method to use.
METHODOLOGY
Procurement and preparation of materials
The wheat flour, maize grains and other baking
ingredients were purchased from Eke-ukwu Owerri main
market. The equipment used were from the department
of Food Science and Technology, Federal University of
Technology, Owerri, Nigeria, where the work was carried
out. The maize grains were sort, cleaned properly sun
dried before milling with a locally fabricated attrition mill.
The flour obtained was sieved through aperture size 425
µm sieves to obtain fine flour. The composite flours were
then prepared using different wheat/maize ratios. (100:0,
95:5, 90:10, 85:15, 80:20).
Functional properties of flours
Bulk density (Bd)
A 50 g flour sample was put into a 100 ml measuring
cylinder. The cylinder was tapped continuously on a
laboratory bench until a constant volume was obtained.
The bulk density (g/cm3) was calculated as weight of
3
flour (g) divided by flour volume (cm ) (Okaka and Potter,
1977).
Water and oil absorption capacities
Water and oil absorption capacities of the flour samples
were determined by Beuchat (1977) method. 1 g of the
flour was mixed with 10 ml of water or refined oil in a pre-
weighed 20 ml centrifuge tube. The slurry was agitated
0
for 2 mins, allowed to stand at 28 C for 30 min and then
centrifuged at 500 rpm for 20 min. The volume of free
water or oil (the supernatant) was read directly from the
graduated centrifuge tube. The weight of water absorbed
by 1 g of flour was calculated and expressed as water
absorption capacity while the weight of oil absorbed by 1
g of flour was expressed as oil absorption capacity.
Wettability
1 g of flour sample was added into a 25 ml graduated
cylinder with a diameter of 1 cm. A finger was placed
over the open end of a cylinder, it was inverted and
clamped at a height of 10 cm from the surface of a 600
ml beaker containing 500 ml of distilled water. The finger
was then removed to allow the test material to be
dumped. The wettability is the time required for the
sample to become completely wet (Onwuka, 2005).
Swelling index
1 g of each flour sample was transferred into a clean dry
graduated cylinder. The flour samples were gently
levelled and the volume noted. Distilled water was added
to each sample at different ratios to make up to 10 ml.
The cylinder was swirled and allowed to stand for 60
mins, while change in volume (swelling) was recorded
every 15 min, the swelling power of each flour sample
was calculated as a multiple of the original volume as
done by Ukpabi and Ndimele (1990).
Proximate analysis on flour samples
The procedures for the proximate analysis were as
outlined in the Association of Official Analytical Chemist
(A.O.A.C., 1990) as described below.
Ash content determination
5 g each of the flour were weighed and placed into
crucibles which have been cleaned and weighed. The
samples were dried, ignited and cooled in a dessicator
and re-weighed. They were then charred over a hot plate
until no more soot was given off.
The dish and the content were transferred using a pair of
o
tongs into a muffle furnace at 400 C and increased
o
gradually to 550 C. It was incinerated until light grey ash
was obtained. The ash was calculated on percentage
basis:
% Ash = Weight of ash/weight of sample x 100
Moisture content determination
The aluminium dishes were weighed initially using a
weighing balance (AOAC 1990), then 5 g of the flours
were weighed into the aluminium dishes. A spatula was
used for sample transfer and spreading across the
bottom of the drying pan. The dishes containing the
samples were placed in the oven. The samples were
o
dried at a temperature of 105 C until a constant weight is
obtained. After this, they were removed and placed in the
dessicator to cool for about 30 min.
The moisture content was calculated as the difference
in weight of samples, before and after drying, on
percentage basis:
% moisture = loss in weight of sample/Original weight of
sample X 100
Crude protein determination
This was determined using the standard Kjeldahl method

(AOAC, 1990). 5 g of the flour samples were weighed
and placed into a digestion flask. This was followed by
the addition of 0.7 g of mercuric oxide, 15 g sodium
sulphate, anti-bumping granules and 25 ml of
concentrated sulphuric acid. The flask was placed on the
digestion rack at an angle of 450. Digestion was done
until frothing ceases, then temperature was increased
and samples were boiled for about 2 h or until the
solution was clear and colourless. The flask and content
were cooled and later 200 ml of distilled water was added
and 0.5 g of zinc granules was added so as to prevent
bumping. About 50 ml of standard acid and about 100 ml
of distilled water with few drops of indicator were
introduced accurately from a burette into the distillate
receiving flask. The sample in the flask was cooled and
90 ml of the sulphide-sodium hydroxide mixture were
added to make the solution strongly alkaline. Then, the
Kjeldahl flask was connected to the bulb of distillation
rack and heat was applied so as to collect at least 150 –
200 ml of the distillate. Then, the receiving flask was
titrated with standard NaOH solution (0.1N). The
percentage protein was calculated according to AOAC
(1990).
% Protein = 0.00014 x (T-B) x N x Vt x 100 x 6.25
Vax W
T = Titre value for sample
B = Titre value for blank
N = Normality of HCl
Vt =Total digest volume
Va= Volume of aliquot
W = Weight of sample
Crude fat determination
250 ml soxhlet flask was washed and dried in the oven at
o
the temperature of 105 C for 3 min. The flask was cooled
in the dessicator and weighed. Then, 5 g of the flour
samples were weighed into a filter paper and wrapped
properly. It was then carefully transferred into the thimble
and the thimble was placed into the extracting unit. The
weighing dish was rinsed with a solvent and poured into
the thimble and was plugged with defatted cotton wool.
The cleaned soxhlet flask containing anti-bumping
granules was added the solvent to fill about two-third of
the volume of the flask and fitted with the soxhlet
extraction unit. Then, the fat were extracted from the
samples continuously for about 3 – 5 h with the solvent
condensing at 5 - 6 drops in the soxhlet extraction unit.
When extraction was complete, petroleum ether was
distilled from the flask using a thermo-regulated hot water
bath. When the petroleum ether vapour has been
completely removed, the flask was dried in the oven at
o
100 C for 5 mins, after which the flask was cooled in a
dessicator and weighed. The difference in weight was
calculated as crude fat content on percentage basis.
Onuegbu et al. 7
% Fat = Weight of extracted fat x 100
Weight of sample
Total dietary fibre content
One gram of sample was weighed into a 50 ml centrifuge
tube, 2 ml dimethyl sulphoxide was added and capped.
The mixture was stirred for about 2 mins on a magnetic
stirrer to homogenize it and the tube placed in a beaker
of boiling water on a hot plate with stirring. It was then
allowed to mix for 1 h after which the tube was removed,
without cooling, 8 ml of sodium acetate buffer at pH 5.2
o
will be added, pre-equilibrated at 50 C and vortex mixed.
o
The tube was left at room temperature at about 35 C until
o o
the content cooled to between 30 C and 40 C. 0.5 ml of
alpha-amylase solution followed by 0.1 ml of pullulanase
solution will be added and vortex mixed. The tube was
capped and incubated overnight with continuous mixing
for the first 1 h. 40 ml of ethanol was added mixed well by
inversion and left for 1 h at room temperature. The
mixture was then centrifuged at 1500 g for 10 min and
then removed as much as possible of the supernatant by
decantation without disturbing the residue. The residue
was then washed twice using 50 ml 85% ethanol each
time and mixed by inversion on a magnetic stirrer to
suspend the residue and supernatant removed as before.
40 ml of acetone was added to wash the residue, stirred
for 5 min and centrifuged at 1500 g for 10 min. The
supernatant liquid was removed by discarding and
placing tube in a beaker of water at 650C - 750C on a
stirrer hot plate with continuous stirring of the content to
mix till the residue appeared totally dry (Englyst, 1997).
% total dietary fibre is calculated using the formula:
Weight of residue/weight of sample X 100
Carbohydrate content
The carbohydrate content of the flours was estimated
according to AOAC (1990):
% carbohydrate = 100 – (% fat + % protein + % ash
+%dietaey fibre + % moisture).
Production of bread (McWilliam, 1985; Stauffer, 1990)
Five sample flours were used for the bread production
based on the various wheat : maize ratios(100:0,95:5,
90:10, 85:15, 80:20) (Table 1).
Sponge and dough method
Loaves were prepared using sponge and dough method.
The first stage of production involved mixing of half of the
flour sample, all the yeast and 150 ml of water for 5 min
in a mixing bowl. The mixture was allowed to ferment at
room temperature for 9 h to form the “sponge”. The
8 Sky J. Food Sci.

Table 1. The recipe used for bread production

by percentage. Sourdough method

Ingredients Quantity(g) Loaves were prepared using sourdough method. The

Flour(wheat or Composite) 100 sponge or ferment was prepared as described in sponge
Sugar 10 and dough method above using 100 ml water and
Fat 5 allowed to ferment for 28 h. After which all the other
Yeast 0.9 ingredients were added to the “ferment” and mixed
Salt 0.5 thoroughly for 5 min in the mixing bowl using hand. The
dough formed is kneaded on a greased table for 5mins,
moulded into cylindrical shape and placed in a greased
pan where it is allowed to proof for 45 min at room
Table 2. The recipe used for cake production by
temperature. After proofing, the dough was baked in a
percentage. o
preheated cabinet oven at 240 C for 15 min. The baked
loaf was then de-panned by knocking-out and allowed to
Ingredients Quantity(g)
cool at room temperature for 60 min before packaging.
Flour(wheat or Composite) 100
Fat 50 No-time dough method
Sugar 43
Baking powder 2 All the ingredients were added to the flour sample and
Salt 0.5 mixed thoroughly for 5 min before the addition of 100 ml
Eggs 2eggs water. The mixing lasted for 10 min and this was done
using hand. After mixing, dough was formed. The dough
formed was kneaded on a greased working table for 5
mins with maximum energy input, then moulded into
second stage involved addition of all the other ingredients cylindrical shape and placed inside a greased pan where
(salt, sugar and the remaining flour) into the sponge and it is allowed to proof for 2 h at room temperature. The
it was mixed thoroughly for 5minutes. The dough formed well proofed dough was baked in a preheated cabinet
o
was kneaded, moulded into cylindrical shape on a oven at 240 C for 15 min. After baking, the bread sample
working table, placed in a clean greased pan and allowed was withdrawn from the oven, de-panned by knocking-
to proof at room temperature for 45 min. The well proofed out manually and allowed to cool at room temperature for
dough was batched into a preheated cabinet oven at 60 min.
o
240 C and baked for 15min. After baking the pans were
withdrawn from the oven, then de-panned by knocking- Cake production (McWilliam, 1985; Stauffer, 1990)
out manually and allowed to cool at room temperature for
60 min before packaging. Five sample flours were used for the bread production
based on the various wheat : maize ratios(100:0,95:5,
Straight dough method 90:10, 85:15, 80:20) (Table 2).

Loaves were prepared using the straight dough method.
All the ingredients were added to the flour sample and
dry mixed properly for 5 min using hands in a mixing
bowl. After which 100 ml of water was added and mixed
for another 10 min by hand to form dough. The dough
formed was kneaded for 5 min on a greased working
table and then placed back into the bowl, covered with
damp cotton cloth and allowed to proof until double its
original size at room temperature for about 2 h
(intermediate proofing). After which it was knocked-back
on a working table using hand, then moulded into
cylindrical shape and placed in a clean greased pan
where it was allowed to proof the second time for 45 min
at room temperature. The well proofed dough was baked
o
in a preheated cabinet oven at 240 C for 15 min. After
baking the pan was with-drawn from the oven, de-panned
by knocking-out manually and the bread allowed to cool
at room temperature for 60 min before packaging.
Creaming method
All the fat and sugar were poured into a mixing bowl and
creamed using a wooden hand mixer in a clockwise
direction until fluffy and sugar well dissolved. The egg
was broken open and its content whipped for 2 mins
using a manual whipper in a clean plastic plate. The
beaten egg and flour sifted with baking powder were
added alternatively into the creamed mixture with
constant slow stirring still in the same direction (clockwise
direction). This is done until proper absorption of flour
and a smooth batter formed. The batter is then poured
into a greased cake pan and then baked at 180°C for 20
min. in preheated cabinet oven. After baking it is
withdrawn from the oven, de-panned by knocking-out and
allowed to cool at room temperature for 1h before
packaging.

Whisking method
The eggs were broken open into a mixing bowl using a
stainless steel fork followed by addition of sugar. The
mixture was whipped thoroughly using a manual whipper
until totally foamy and thick for 10 mins. After which the
flour was lightly folded in until completely absorbed or
wet. The batter formed is then poured into a greased pan,
baked in a preheated cabinet oven at 180°C or 20 min,
de-panned by knocking out and allowed to cool at room
temperature for 1hr before packaging.
Rubbing – in method
The flour and other dry ingredients were mixed with the
fat for 10 mins in a mixing bowl using the finger tips until
it appeared like bread crumbs. This was followed by the
addition of sugar with mixing for another 5mins. The egg
was broken open and its content whipped for 2 mins
using a manual egg whipper in a separate plate. The
beaten egg was added to the mixture and stirred in lightly
as in the case of creaming method. The batter formed
was poured into a greased cake pan, baked in a
preheated oven at 180°C for 20 mins, de-panned by
knocking-out manually and allowed to cool at room
temperature for 1 h before packaging.
Melting method
All the fat and sugar were poured into a stainless-steel
plate and placed in the hot cabinet oven for 10 min to
melt. The mixture was withdrawn from the oven, allowed
to cool for 3 mins. It was then transferred into a mixing
bowl where the beaten egg and flour already mixed with
baking powder were added. The mixing was done slowly
until a smooth batter is obtained. The batter formed was
poured into a greased cake pan, baked in a preheated
cabinet oven at 180°C for 20 mins, de-panned by
knocking-out manually and allowed to cool at room
temperature for 1 h before packaging.
Evaluation of bread and cake quality
Sensory evaluation of bread and cake samples
Evaluation of properties (crust colour, crumb colour,
texture, taste, aroma and overall acceptability) of the
bread and cake samples were done by the method of
described by Onwuka (2005).
Bread and cake samples for the panelists evaluation
were coded and presented to the 20 member panel
drawn from students of Food Science and Technology
Department, Federal University of Technology Owerri,
Nigeria. The panellists were requested to analyse the
samples based on the properties above. A nine point
hedonic scale ranging from 9 (like extremely) to 1 (dislike
Onuegbu et al. 9
extremely) was used in the evaluation of the bread and
cake quality.
Volume and weight measurement of bread and cake
samples
Volume was measured using soybean seeds
displacement method (Matz, 1991). A box of 300 ml was
filled with soybean grains. The grains were then poured
out and used in refilling the box containing the bread or
cake sample. The final level of the grain minus the initial
level obtained was taken. The volume of displaced grain
is equal to the volume of the brad or cake sample. The
weight of bread and cake was measured using weighing
balance.
Specific volume
Specific volume was obtained by dividing the loaf volume
of bread/cake by its corresponding loaf weight (Horsfall et
3
al., 2007). Thus, Specific volume = v / wt (cm /g).
Statistical analysis
The results obtained from functional properties analysis,
proximate analysis of the flour samples, sensory
evaluation, volume of bread and cake samples, weight of
bread and cake samples as well as specific volume were
statistically analysed manually using the analysis of
variance (ANOVA) while the means were separated
using the Fisher’s least significant difference (LSD)
method at P > 0.05 (Ihekoronye and Ngoddy, 1985)
RESULTS AND DISCUSSION
Functional properties of flour samples
The functional properties of the flour samples are shown
on Table 3. The results show that the bulk density,
swelling index, water and oil absorption capacities
increased steadily with increased maize substitution of
the flour. The bulk density increased significantly from
3 3
0.81 g/cm for the 100% wheat flour to 0.95 g/cm for the
80:20 wheat-maize flour. This is very important in
packaging and material handling since high bulk density
enables a higher amount of material occupy a smaller
volume (Karma et al., 1981).
Water absorption capacity increased from a value of
2.05g/g for the100% wheat flour to 2.52g/g for the 80:20
wheat/maize flour. It has been reported by Shittu et al.
2008 that baking quality is a function of water absorption
capacity of the flour.
The oil absorption capacity also increased slightly from
2.3 g/g for the 100% wheat flour to 2.66 g/g at 20% maize
substitution. The wettability of the flour increased with
10 Sky J. Food Sci.

Table 3. Results of the functional properties of the flour samples.

Samples wheat: maize Bulk density(g/cm3) Swelling index Water absorption Oil absorption
a a a a
100:0 0.81±0.013 1.45±0.021 2.05±0.04 2.31±0.013
a b b b
95:5 0.84±0.013 1.60±0.021 2.33±0.03 2.56±0.026
b c c bc
90:10 0.88±0.013 1.82±0.029 2.39±0.026 2.60±0.034
c d d cd
85:15 0.92±0.020 1.93±0.021 2.45±0.025 2.63±0.021
c d e d
80:20 0.95±0.025 1.96±0.033 2.52±0.013 2.66±0.013
Mean on the same column with different superscripts.

Table 4. Results of the proximate analysis of the flour sample.

Samples wheat: maize %Ash %Moisture %Protein %Fat %TDF %CHO

a a a a a a
100:0 1.35±0.0 10.22±0.09 10.74±0.3 1.71±0.03 10.37±0.08 71.0±0.4
a a ab b b a
95:5 1.54±0.2 10.39±0.08 10.52±0.02 1.82±0.03 10.56±0.04 71.59±0.5
a a bc b c b
90:10 1.61±0.2 10.53±0.04 10.25±0.05 1.91±0.02 10.68±0.02 72.45±0.6
a a c c c bc
85:15 1.68±0.1 10.68±0.03 10.03±0.09 2.08±0.09 10.75±0.03 73.77±1.2
a a c d d c
80:20 1.82±0.1 10.84±0.05 9.95±0.05 2.28±0.02 10.86±0.03 74.92 ±1.1
Mean on the same column with different superscripts are significantly different at (P < 0.05).

Table 5. Mean scores of the sensory evaluation of bread samples.

Samples wheat : maize Texture Taste Aroma Crust colour Crumb colour OA
a a a a a a
100:0 6.42±0.14 6.04±0.25 5.88±0.25 7.01±0.25 6.80±0.12 6.57±0.21
a a b ab a ab
95:5 6.33±0.33 6.25±0.37 6.33±0.15 6.78±0.29 6.78±0.21 6.78±0.40
a a ab ac b abc
90:10 6.45±0.32 6.17±0.21 6.18±0.10 6.70±0.27 6.65±0.13 6.63±0.24
ab a a c c ad
85:15 6.25±0.41 5.82±0.15 5.8±0.37 6.26±0.56 6.55±0.07 6.23±.26
b a a bc d acd
80:20 5.94±0.16 5.87±0.14 5.78±0.19 6.41±0.70 6.40±0.30 6.27±0.23
Mean on the same column with different superscripts are significantly different at (p<0.05).

Table 6. Mean scores of the sensory evaluation of bread making methods.

Baking Method Texture Taste Aroma Crust colour Crumb colour OA

a a a a a a
No time dough 6.3±0.22 6.2±0.22 6.1±0.15 7.1±0.13 6.9±0.16 6.8±0.35
a a a b b b
Straightdough 6.2±0.32 6.1±0.36 5.9±0.48 6.4±0.51 6.5±0.18 6.4±0.37
b a a bc b b
Sponge and dough 6.7±0.27 6.1±0.21 6.2±0.19 6.1±0.47 6.5±0.26 6.4±0.27
a b a ab b b
Sour dough 6.0±0.15 5.7±0.04 5.9±0.23 6.9±0.18 6.6±0.09 6.3±0.07
Mean on the same column with different superscripts are significantly different at (P < 0.05).

increase in substitution with maize flour. With the
composite flours being wetted within shorter time. The
swelling index also increased from 1.45 to 1.96 as the
substitution increased from 0 to 20% maize.
Proximate composition of flour samples
The results of the proximate analysis is shown on Table
4. The data shows that the ash, moisture, fate, total
dietary fibre, and carbohydrate levels increased with
increase in level of maize substitution, while the protein
content decreased.
Maize flour has higher content of ash, moisture, fate
and dietary fibre which explains the slight increases in
these components with increased substitution. (Whistler
et al., 1984; Potter and Hotchkiss, 1985). However the
protein content of the maize flour bring lower than that of
wheat resulted in a decrease in protein content with
increase in level of substitution.
Results of sensory evaluation of bread samples
The results are shown on Tables 5 and 6. The results
show a steady decrease in the mean scores for all of the
parameters as maize substitution increases. However,
 Onuegbu et al. 11

Table 7. Mean scores of the sensory evaluation of cake samples.

Samples wheat: maize Texture Taste Aroma Crust colour Crumb colour OA
a a a a a a
100:0 6.0±1.49 6.2±1.32 5.7±1.19 6.4±1.11 6.7±0.89 6.3±1.45
a a a a a a
95:5 5.7±1.77 6.2±1.43 5.9±1.31 6.5±1.19 6.5±0.98 6.2±1.58
a a a a a a
80:10 5.8±1.46 6.3±1.56 6.1±0.63 6.4±1.08 6.5±0.86 6.2±1.42
a a a a a a
85:15 5.8±1.36 6.3±1.32 6.0±1.10 6.3±0.70 6.5±0.67 6.2±1.25
a a a a a a
80:20 6.2±1.40 6.4±1.0 6.0±1.18 6.5±0.87 6.6±0.80 6.3±1.35
Mean on the same column with different superscripts are significantly different at (p < 0.05).

Table 8. Mean score of the sensory evaluation of cake making methods.

Methods Texture Taste Aroma Crust colour Crumb colour OA

a a a a a a
creaming 6.8±0.39 7.1±0.28 6.8±0.31 7.2±0.37 7.2±0.30 7.3±0.56
a a ab a b ab
Melting 6.8±0.23 7.0±0.15 6.6±0.12 6.8±0.09 6.8±0.20 7.0±0.09
a a b a ab b
Rubbing-in 6.7±0.29 6.9±0.22 6.5±0.18 6.9±0.33 7.0±0.25 6.8±0.20
b b c b c c
Whisking 3.3±0.39 4.0±0.37 3.8±0.26 4.8±0.27 5.2±0.17 3.8±0.19
Mean on the same column with different superscripts are significantly different at (p < 0.05).

Table 9. Results obtained from the physical analysis of the bread samples using the
composite flours.

Samples Weight of loaf Volume (cm3) Specific volume (cm3/g)

a a a
100:0 307.1±7.81 1192.7±100.84 3.89±0.66
a a a
95:5 306.2±8.38 1185.8±125.94 3.89±0.50
a ab a
90:10 305.9±12.15 1164.8±79.22 3.83±0.40
a b ab
85:15 300.8±7.66 1074.2±100.59 3.57±0.35
a b b
80:20 301.8±9.86 1025.3±110.50 3.40±0.327
Mean on the same column with different superscripts are significantly different at
(p<0.05).

the mean value for overall acceptability was highest for
the 95% wheat maize bread with a value of 6.78 but
decreased steadily to 6.27 for the 80:20 wheat maize
bread.
The result show that significant differences exist among
the bread samples produced using the different methods.
The mean value for texture was highest 6.7 for the
sponge and dough method, taste and aroma did not
show any significant difference except for the bread
produced through the sour dough method which had
significantly lower values (5.7). The crust and crumb
colour and overall acceptability was highest for the No-
time dough method with value of 7.1, 6.9 and 6.8
respectively.
Results of sensory evaluation of cake samples
No significant difference was observed in the mean
values for the texture, taste, aroma, crust and crumb
colour as well as overall acceptability (Table 7). This
suggests that all the sample flours were well suited for
cake production.
However, the mean sensory scores obtained from the
cake making methods showed that the whisking method
of cake production gave products with significantly lower
values for all the parameters tested (Table 8). Cake
produced from the other methods did not show any
significant differences in the parameters tested.
Physical properties of the bread and cake samples
The results shown on Table 9 reveal that no significant
difference (P ≥ 0.05) was observed in the weight of the
bread samples. The values ranged from 301.8 to 307.1 g.
Mean values for the volume and specific volume were
significantly lower (P < 0.05) when the flour was
substituted with 15 and 20% maize flour.
For the bread methods, the sponge and dough method
gave the highest weight (309.2 g) while the sour-dough
method gave the significantly (P < 0.05) lowest value of
290.6g (Table 10). However the lowest volume and
specific volume was obtained from the sponge and dough
method which suggests that this method is less suited for
use with wheat maize composite flour. However the
12 Sky J. Food Sci.

Table 10. Results obtained from the physical analysis of bread samples using different bread making
methods.
3 3
Methods Weight of bread Volume (cm ) Specific volume (cm /g)
a a a
No time dough 309.2±2.59 1222.0±18.92 3.95±0.05
a b b
straight dough 306.7±4.80 1113.2±58.123 3.63±0.214
a c c
Sponge and dough method 310.9±7.84 984.9±61.51 3.16±0.127
b ab a
Sour dough 290.6±2.16 1194.1±141.88 4.11±0.507
Means on the same column with different superscript are significantly different at (p<0.05).

Table 11. Results obtained from the physical analysis of the cake samples
3 3
Sample wheat : maize Weight Volume (cm ) specific volume (cm /g)
a a a
100:0 157.8±11.010 322.7±22.38 2.06±0.20
a a a
95:5 157.7± 11.22 338.2±49.74 2.14±0.18
a a a
90:10 163.3±18.07 353.7±37.49 2.17±0.03
a a a
85:15 161.2±9.41 339.8±61.65 2.10±0.31
a a a
80:20 163.45±19.25 335.1±98.22 2.01±0.42
Means on the same column with different superscript are significantly different at (p < 0.05).

Table 12. Results obtained from the physical analysis of the cakes using different
cake making methods.
3 3
Methods Weight Volume (cm ) specific volume (cm /g)
a a a
Creaming 172.4±11.36 390.98±35.33 2.27±0.09
ab a a
Melting 155.7±9.13 346.29±27.59 2.23±0.11
a a a
Rubbing in 167.52±6.66 359.95±18.41 2.15± 0.08
b b b
whisking 147.08±13.7 254.45±44.41 1.73±0.13
Means on the same columnwith different superscripts significantly different at (p
< 0.05).

sough dough method gave the significantly (P < 0.05)
3
highest volume (1194.1 cm ) and specific volume (4.11
3
cm /g). This may be attributed to the fact that this method
gives a well developed gluten network which is essential
in maintaining bread volume.
No significant difference (P > 0.05) was observed in the
cake weight, volume and specific volume for all the cake
samples with values ranging from 157.8 to 163 g for
3
weight (Table 11), 322.7 to 335.1 cm for the volume and
3 3
2.01cm /g to 2.01cm /g for specific volume.
The results from the methods show that the creaming
method gave the highest weight (172.4 g) volume
3 3
(390.98 cm ) and 2.27 cm /g for specific volume (Table
12). While the whisking method gave the lowest weight
3 3
(147.08 g), volume 254.45 cm and 1.73 cm /g which
were significantly different (P < 0.05) from the others.
Conclusion
found that bread baked with 5 and 10% composite flour
were not significantly different in most the sensory
attributes and overall acceptability from the control(100%
wheat flour). For the bread making methods, no-time was
found to be the best method in most of the sensory
attributes and overall acceptability. Generally, sponge
and dough method gave the best crumb texture, in terms
of crust colour no-time and sourdough method are not
significantly different. However for the crumb texture, the
no-time dough, straight dough and sour dough method
are not significantly different.
For cake, it has been found that cake baked with 5, 10,
15 and 20% composite flour were not significantly
different in all the sensory attributes and overall
acceptability from the control (100%). While the creaming
method was found to be the best method followed by
melting method and rubbing-in method in most of the
sensory attribute and overall acceptability.

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