Agromisa 
Interdev Agroalimentaire  

Recipes for bread making from composite flour

	Type de fiche	Techniques/Technologies
	Date(s) de l’expérience	1992/1/1 - 1992/1/1
	Mise en œuvre	Chidaux Food Processing Company(Nigéria)
	
	Zone géographique	Afrique - Afrique sub-saharienne - Afrique de l'Ouest; Nigéria; Imo State; Amaigbo
	Mots clés	NIEBE; PAIN; MAIS; FARINE; BLE; BOULANGERIE; SOJA; SORGHO

Contexte
Chidaux Food Processing Company wanted to substitute part of the imported and expensive wheat flour with cheaper locally available flours, and requested Agromisa for advice on recipes.
The Company produces bakery products for the local market. Cheaper components could reduce bread prices, or increase baker's and industry's profits.
Problématique / Objectifs
No other cereals than wheat contain gluten, the protein responsible for making dough elastic and viscous.
Up to 10% of wheat can be substituted by other flours without difficulty. 
When using bread improvers or fat, up to 30% of the wheat can be replaced by non-wheat flours.  

Description/Mise en oeuvre
Mr. Anyadike of Chidaux was interested to find out the possible use of the following products as a partial substitute of wheat: Soybean, maize, sorghum, cassava and cowpea.
Cowpea is the least-known component  of these, but it is known to give the bread a strong beany flavour.
The Agromisa Q&A service suggested two recipes, one with 30% non-wheat flour, and one without wheat at all.
Known and acceptable is cassava/soy bread although it is is very different from wheat bread in taste and structure. 
Maize-/soy bread and sorghum/soy bread are from bad quality. Because there are no gluten in the cassava/soy-flour you have to add a self-emulsifying surfactant. Most common is GMS Glycerol MonoStearate. GMS is not expensive and you can get it in Nigeria at: 
Lever Brothers, 15 Dockyard Road, P.O. Box 15, Apapa
If you don't want to use GMS it's also possible to use fat.
The protein-content from different composite-flour-bread isn't higher than from wheat-bread, but the protein-quality is much better (higher protein efficiency ratio).

Résultats/Eléments chiffrés
* wheat-cassava-soy bread
  wheat flour    70 parts
  cassava flour  25
  soy flour       5
  yeast           2
  salt            2
  sugar           4
  CSL             1 (cal-ciumstearoyl lactylate) (or 5 parts fat?)
  water           50-60

This dough is more liquid than normal wheat dough. It's more like a cake   batter. You have to mix it at high speed to get enough air in it. The exact procedure you can find in the articles which I send you seperately. You can also use the normal procedure for bread baking. In this receipe you can substitute the cassava-flour by maize or sorghum. Sorghum flour gives better results if you preferment it up to 20 hours.

* cassava-soy-bread
  cassava flour      80 parts (flour as fine as possible)
  soy flour          20
  yeast              6
  salt               2
  sugar              4
  GMS                1        ( or 5 fat?)
  warm water         9
  water              90

You have to melt the GMS and stirr it with 9 parts water (70-75°C) untill   it is homogenous and the temperature is 30°C. Mix the yeast with 1 part of the 90 parts water. Mix all ingredients at high speed. Put away for 40  min. at 50°C. Mix again and put away in baking cans for 40 min. at 30°C.  Then bake it for 25 min at 230-240°C.

Enseignements
Cheaper ingredients can partially substitute imported flour. Adding cowpea or soybean flour can increase nutritional quality, since it contains some other "limiting amiono-acids" which cereal flours cannot provide. However, it has to be tested wether the beany taste of cowpea flour results in an acceptable taste or bread.

Auteur : Rob Witte
Saisie le : 28/02/2001
Fiche validée 

		Pour aller plus loin

	Contact	Chidaux Food Processing CompanyP.O. Box 33 , OFEAHIA Amaigbo Nkwe

	Références Bibliographiques	Kim J.C. and de Ruiter D. .- Bread from non-wheat flours
Food Technology, 22 (7), 1968      

Kim J.C. and de Ruiter D. .- Bakery Products with non-wheat flours
Baker's Digest, 43 (3), 1969