Evaluation of viscoelastic properties and air-bubble structure of bread containing gelatinized rice

The impact of addition of gelatinized rice porridge to bread has been investigated on loaf volume, viscoelastic properties and air-bubble structure. We prepared four variety of bread: bread containing rice porridge (rice porridge bread), bread containing gelatinized rice flour (gelatinized rice flour bread), and wheat flour and rice flour breads for references. Instrumental analyses the bread samples were carried out by volume measurement of loaf samples, creep test and digital image analysis of crumb samples. Rice porridge bread showed the maximum specific volume of 4.51 cm³/g, and even gelatinized rice flour bread showed 4.30 cm³/g, which was larger than the reference bread samples (wheat and rice flour breads). The values of viscoelastic moduli of gelatinized rice flour bread and rice porridge bread were significantly smaller (p < 0.05) than those of wheat flour and rice flour breads, which indicates addition of gelatinized rice flour or rice porridge to bread dough encouraged breads softer. Bubble parameters such as mean air- bubble area, number of air-bubble, air-bubble area ratio (ratio of bubble area to whole area) were not significantly different among the bread crumb samples. Therefore, the bubble structures of the bread samples seemed to similar, which implied that difference of viscoelasticity was attributed to air-bubble wall (solid phase of bread crumb) rather than air-bubble. This study showed that addition of gelatinized rice to bread dough makes the bread with larger loaf volume and soft texture without additional agents such as gluten.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Effects of Defatted Jack Bean Flour and Jack Bean Protein Concentrate on Physicochemical and Sensory Properties of Bread

This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs was defatted with n-hexane and part of the defatted flour (DJF) extracted in acid medium (pH; 4.5) for protein concentrate (JPC). Both the DJF and JPC were analysed for nutrient composition, and then used to fortify bread. Five bread samples with 0%, 10% and 20% of DJF or JPC were prepared using straight dough procedure, and then analysed for quality characteristics. The DJF and JPC had 28.8% and 49.47% protein, 46.44% and 30.22% carbohydrate, 0.61% and 1.00% crude fibre respectively; and were rich in Ca, Fe, Zn and P. Both DJF and JPC improved quality of bread but JPC conferred better quality. The 20% DJF and JPC respectively improved protein content of bread from 9.45% to 10. 97% and 11.16%, crude fibre from 2.39% to 5.20% and 5.32%, fat from 2.35% to 7.00% and 6.55%, and ash content from 1.35% to 2.05% and 2.10% but decreased carbohydrate content from 72.12% to 50.45% and 50.39% in the bread samples. All the fortified bread samples had acceptable crumb colour, crumb texture, flavour and loaf volume significantly comparable (p > 0.05) to those of 100% wheat bread. Thus, defatted Jack bean flour and Jack bean protein concentrate is recommended for use in fortifying bread for higher quality.     

Physical,Sensory and Microbiological Properties of Wheat-Fermented Unripe Plantain Flour

The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite flour bread were studied. Mature unripe plantain was peeled, sliced, steam blanched, dried and milled into flour. The flour was made into a slurry (10 g of flour/3 ml of water) and allowed to ferment for 24 h. It was then dried, pounded and sieved through 0.25 mm sieve. The fermented unripe plantain flour was then blended with wheat flour in the ratios of (wheat:fermented unripe plantain) 100:0; 90:10; 80:20; 70:30; and 60:40. Bread was produced from the flour blends using the straight dough method. Loaf weight and volume decreased significantly (p < 0.05) with increasing levels of plantain flour inclusion. Sensory evaluation of the flour samples revealed significant differences in the ratings for crumb colour and texture between 100% wheat flour (100:0) and 60% wheat-40% fermented unripe plantain flour (60:40) bread but no significant difference was observed between all bread samples with respect to crust colour, taste, aroma and overall acceptability. The sensory scores showed that all the bread samples were acceptable. Microbiological analysis (total viable count) revealed that all the bread samples were free of microorganisms for up to four days after production.     

Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

The formula and preparation of steamed bread are different from those of western bread. The extensional rheological behaviour plays a key role in the development of steamed bread dough. However, there are inadequate studies on the rheological properties of mixed dough with yeast. In this study, the relationship between properties of dough in the presence or absence of yeast was elucidated. Besides, the flour characteristics and quality of steamed bread prepared from different wheat varieties were evaluated. The uniaxial/biaxial extensional rheological properties of wheat dough were compared with traditional rheological test results. Large deformations in the extensional properties were measured by Extensograph and the Kieffer extensibility rig, while the biaxial extension was quantified using uniaxial compression. These characteristics of dough and flour correlated with each other in different ways. Correlation analysis illustrated that the uniaxial extensional rheological properties of dough with yeast better indicated the quality of the steamed bread. Moreover, the total work for breakage of the dough with yeast was the best predictor for specific volume of steamed bread. The texture-based properties of steamed bread showed correlation with biaxial extension viscosity. The rheological tests provide useful information for evaluating wheat flour and steamed bread quality.     

Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread

The objective of this project was to study the influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread stored for 28 days and to produce a frozen part baked bread with physical and textural characteristics similar to those of the fresh one. Four formulations were used with different quantities of yeast and vegetable shortening. Dough was prepared by mixing all ingredients in a dough mixer at two speeds. After resting, the dough was divided into 60 g pieces, molded and proofed. The bread was partially baked for 7 min at 250°C, in a turbo oven. After cooling, it was frozen until the core temperature reached −18°C and stored at the same temperature up to 28 days. Once a week, samples were removed from the freezer to complete the baking process, without previous thawing. Mass, volume, water content, firmness, cohesiveness and springiness were measured 1 h after final baking. Resistance to extension and extensibility of dough were measured after mixing. Specific volume and chewiness were determined. Bread with higher yeast content presented a higher specific volume, whereas vegetable shortening reduced its crumb firmness and chewiness.     

Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread‐making quality

Controlled stress rheometry revealed that differences in wheat flour dough strengths could be observed by means of dynamic rheological measurements in the region of higher stress amplitude (ie >100 Pa). At lower stress amplitude (τ_o) the values of elastic modulus G′ for weak doughs were higher than those for strong doughs, but they decreased substantially beyond 100 Pa stress amplitude (τ_o), such that the G′ values for strong doughs crossed over the G′ values for weak doughs. Beyond a critical value of stress amplitude (ie 100 Pa), true differences in dough strengths could be seen on the basis of their elastic characteristics, because at large deformations protein–protein interactions played a more dominant role in the rheological behaviour of flour doughs. Dynamic rheological analysis demonstrated a very weak inverse relationship (R² = 0.16) between the G′ values of flour doughs and loaf volume data for 12 wheat cultivars of diverse bread‐making performance. However, the G′ values of glutens showed significant positive relationships with bread‐making performance, explaining 73% of the variation in loaf volume. © 2002 Society of Chemical Industry     

Physical,Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81% following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70 ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significant difference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesser known local crops in baked products.enrichment.     

Prediction of wheat tortilla quality using multivariate modeling of kernel,flour, and dough properties

Traditional wheat quality methods for bread have poor predictive power for flatbread quality, which impedes genetic improvement of wheat for the growing market. We used a multivariate discriminant analysis to predict tortilla quality using a set of 16 variables derived from kernel properties, flour composition, and dough rheological properties of 187 experimental hard wheat samples grown across Texas. A discriminant rule (suitability for tortillas = diameter > 165 mm + day 16 flexibility score > 3.0) was used to classify samples. Multivariate normal distribution of the data was established (Shapiro–Wilk p > 0.05). Logistic regression and stepwise variable selection identified an optimum model comprising kernel weight, glutenin–gliadin ratio, insoluble polymeric proteins, and dough extensibility and stress relaxation parameters, as the most important variables. Cross-validation indicated 83% model prediction efficiency. This work provides important insight on potential targets for wheat quality genetic improvement for tortillas and specialty product market.Industrial relevanceTortillas and other flatbread manufacturers currently use wheat developed for other commodities and rely on trial and error, and use of various additives to optimize product quality. Genetic development of wheat for these markets is impeded by lack of knowledge of specific grain quality parameters to target. With the growing demand for clean label and healthy offerings by consumers, the industry is looking for natural ingredients with improved functionality. This work provides the first insight into the specific wheat composition and functional parameters that can predict tortilla quality.     

Effect of superfine green tea powder on the thermodynamic,rheological and fresh noodle making properties of wheat flour

Superfine green tea powder (SGTP) was used to substitute 0 g, 1 g, 2 g, and 3 g of 100 g wheat flour (defined as 0SGTP, 1SGTP, 2SGTP and 3SGTP respectively) to make fresh noodles. The effects of SGTP on the viscosity, thermodynamic and rheological properties of wheat flour were evaluated, as well as the sheet colour, cooking quality, texture properties and sensory characteristics of green tea noodles. The results revealed that the stability, elastic modulus (G′) and viscous modulus (G″) of wheat dough all increased with the increase of green tea powder proportion. No significant differences were found in gelatinisation properties of the green tea-flour systems. Furthermore, adding SGTP could significantly (P < 0.05) retard the retrogradation of the gelatinised wheat flour gel. L¹ value of fresh noodles decreased as SGTP content increased while |a¹| value firstly increased and then decreased at 3 g/100 g. The 2SGTP noodle samples showed the least cooking loss. Sensory evaluation indicated that the control and the 2SGTP fresh noodles scored significantly (P < 0.05) higher in terms of colour. No significant difference was detected for the mouthfeel and overall acceptability among all samples.     

SLIT RHEOMETER STUDIES OF WHEAT FLOUR DOUGH1

Rheological properties of bread dough having different levels of added gluten (0, 2.5, 5.0 and 7.5%) were measured. The dough was forced through a slit die attached to a cylindrical container. The material functions of interest included steady shear viscosity, first normal stress coefficient in steady shear flow derived from hole pressure measurements and planar extensional viscosity as estimated from entrance pressure drop measurements. These rheological properties were correlated to the loaf volume of the baked bread. Results indicate that the first normal stress coefficient and planar extensional viscosity were affected by the gluten content of the dough and correlated well with the loaf volume. The entrance pressure drop increased with increasing apparent shear rate but entrance correction was found to decrease with apparent shear rate. Water had a greater effect on the rheological properties than gluten content. The Trouton ratio was rather large and ranged between 850 to 2000 at a strain rate of 1s^-1 and decreased with increasing extension rate for most cases.     

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

The use of composite cassava-wheat (CCW) flour for commercial breadmaking purposes and consumption of CCW bread are relatively new in Nigeria. This study investigated the effect of baking temperature and time on some physical properties of bread from composite flour made by mixing cassava and wheat flour at ratio of 10:90 (w/w). A central composite rotatable experimental design was used while the baking temperature and time investigated ranged from 190 to 240 °C and 20 to 40 min, respectively. Loaf volume, weight and specific volume varied significantly (p < 0.001) from 440 to 920 cm³, 162 to 183 g and 3.31 to 5.32 cm³/g, respectively. The tristimulus color parameters such as L¹ (lightness) and brownness index (BI) of the crust varied significantly (p < 0.01) from 31 to 72 and 68 to 123, respectively. Moreover, Fresh crumb moisture, density, porosity and softness as well as the dried crumb hardness were also significantly (p < 0.01) affected by both the baking temperature and time with values ranging from 34% to 39%, 0.16 to 0.20 g/cm³, 0.69 to 0.80, 13.00 to 18.05 mm and 0.90 to 2.05 kgf, respectively. Due to the complex effect of temperature and time combination, most of the measured properties could not be reliably predicted from the second order response surface regression equations except the loaf weight and crumb moisture. Further studies are required to optimize the CCW bread baking process based on some storage and consumption qualities.     

Dough properties and baking characteristics of white bread,as affected by addition of raw,germinated and toasted pea flour

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.     

Effect of Lactobacillus brevis-based bioingredient and bran on microbiological,physico-chemical and textural quality of yeast-leavened bread during storage

The effects of wheat bran and of a Lactobacillus brevis-based bioingredient (LbBio), obtained after growth in flour-based medium, on quality of yeast-leavened wheat bread (WWB) were investigated. Bran was used in bread formulation by substituting a part (20 g/100 g) of white wheat flour (WBB), while LbBio was used instead of the water content (WWB + LbBio and WBB + LbBio). The use of LbBio in WWB resulted in the biological acidification of the dough due to lactic, phenyllactic and OH-phenyllactic acid contents determining a high fermentation quotient value and an improved bread texture and microbiological quality. Conversely, wheat bran reduced the specific volume and crumb hardness during storage at 25 °C, and affected the antibacterial ability of LbBio during 30 °C storage. Our findings demonstrated that LbBio counteracted the negative effects of bran and allowed to obtain an enriched fibre bread with specific volume and soft crumb comparable to bread without bran.Industrial relevanceBread is a perishable food with a short microbiological and physico-chemical shelf-life. The main microbiological alteration occurring into few days after baking is the “rope spoilage” caused by spore-forming bacteria originating from raw materials. This phenomenon, often misinterpreted as a sign of unsuccessful dough leavening and not visible from outside, is more common under industrial production conditions during the hot season causing large economic losses in the warm climates of Mediterranean countries, Africa and Australia. The use of sourdough often controls this alteration even if the industrial application of this traditional process is limited by the long leavening times. In this study, an innovative procedure for the preparation of yeast-leavened bread comprising the addition of a fermentation product from Lactobacillus brevis grown in a flour-based medium has been applied. The resulting fermentation product (LbBio bioingredient) acts as a sourdough acidifying the dough and improving the textural, physico-chemical and microbiological properties of the resulting bread. The application of bioingredient LbBio could represent an innovative strategy in industrial bread production to obtain acidified yeast-leavened products, thus, preventing the ropy spoilage and reducing the negative effects of bran addition.     

Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality

The aeration profile of doughs made from Irish wheat varieties was examined during fermentation. The fermentation process was evaluated with a Chopin rheofermentometer and also by monitoring the dynamic dough density. Minimum dough density which indicates maximum dough expansion was correlated with maximum dough height reached in the rheofermentometer (r = −0.8). Baked loaves from the samples were evaluated for their overall quality. The poor baking potential of one variety (Trappe) as well as the low expansion capacity of another (Raffles) was discriminated from the results obtained from both tests. Loaf volume was correlated with the maximum dough height measured with the rheofermentometer and with the minimum dough density. The overall baking quality of the flours was evaluated by using 3D scatter plots which combined loaf volume with number of cells/mm² and intrinsic hardness. Using this technique, the varieties were divided into clusters depending on their baking quality. Principal Components Analysis was carried out incorporating all the measured dough and bread properties. The loading plot indicated that rheological parameters are those most likely to predict loaf volume whereas other crumb characteristics such as cell size and crumb hardness were difficult to relate to measured dough properties.     

Physical and Pasting Properties of ‘Ofada’ Rice (Oryza sativa L.) Varieties

In this study, grain physical and pasting properties of ofada rice cultivated in South-West Nigeria was evaluated using Standard Evaluation System (SES) for rice with the aim of providing basic information for brand development and utilization of ofada in the development of novel food products. Results showed that size and shape of ofada rice ranged from 5.9 to 9.0 mm and 1.8 to 3.0 mm respectively. The 1000-grain weight was between 24.0 to 31.0 g. Percentage hull was significantly different among the cultivars, ranging from 16 to 21. Peak viscosity ranged between 112.7 and 152.8 BU, minimum, setback and final viscosities varied from 80.3 to 117.2 BU, 104.0 to 143.3BU and 190.8 and 232.3 BU respectively. Gelatinization temperature was not significantly different and varied between 64.1 to 64.7 °C. Significant difference (p < 5%) was observed among the samples in terms of minimum setback and final viscosities respectively. Significant negative association was observed between kernel length and gelatinization temperature (r = – 0.65), setback and gelatinization temperature (r = – 67) while positive correlation was observed between breakdown viscosity and peak viscosity (r = 0.86). The good pasting behaviour makes ofada flour good material for the production of stiff dough products, better palatability and water binding capacity while physical qualities give ofada an advantage during milling. This attributes could be exploited for the development of new varieties and utilization in food development of the ofada rice value-chain.     

Incidence,populations and diversity of fungi from raw materials,final products and air of processing environment of multigrain whole meal bread

This study aimed to assess the incidence, to quantify and to assess the diversity of fungi in a multigrain whole meal bread processing plant. Two hundred and eight one (n = 281) samples were analyzed, including raw materials (n = 120), air samples (n = 136) and multigrain breads (n = 25). Among the raw materials, the whole corn flour showed the highest counts of fungi (4.8 log CFU/g), followed by whole-wheat flour (3.1 log CFU/g). The counts of fungi in the air of processing environment were higher in post-baking steps (oven output, cooling, slicing, packaging) than in pre-baking steps (weighing and mixer) (p < 0.05). Species of fungi isolated from spoiled bread samples stored at 5, 20, 25 and 30, and 40 °C corresponded mostly to Penicillium paneum and Penicillium polonicum isolated from 20 and 24% of samples, respectively. These species were also isolated from raw materials (P. paneum and P. polonicum) and air collected at different processing sampling points (P. polonicum). The high counts of filamentous fungi in raw materials and air samples in processing steps such as cooling, slicing, and packaging, suggest that contamination that may occur in these steps can be critical for the shelf life of breads. The results of this study highlight that the prevention of contamination of breads by fungal spores is still a challenge for bakery industries and that other strategies such as control of germination and growth of spoilage fungi through the development of more stable formulations have to be developed.     

Effect of waxy flour blends on dough rheology and bread quality

Although much research has been conducted on wheat flour dough rheology, the principal focus has been the role of the protein fraction. Starch is the main component of flour and plays a key role in dough dynamic properties, particularly during heating. This study assesses the effect of two different waxy flours, a durum and a bread wheat, and their blends with commercial bakers' flour on dough rheology during heating with a concurrent investigation into baking performance. Both waxy flour blends produced similar effects on dough rheological behaviour despite differences in protein content, acting to delay gelatinisation and reduce storage modulus. The main effects in bread were to increase loaf expansion during baking and reduce loaf firmness. It is postulated these effects are largely water mediated, with the higher swelling ability of the waxy starch granules reducing overall water availability and driving complete gelatinisation to higher temperatures.     

Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread

Direct addition of a food additive-grade Aspergillus niger phytase preparation to 30% brown rice flour-added bread ingredients reduced the bread myo-inositol hexaphosphate (IP₆) content. The phytase preparation had protease and amylase activities. Addition of the crude phytase preparation induced bread crust collapse. Protease-free high- and low-amylase phytase fractions were prepared using preparative ampholyte-free isoelectric focusing (autofocusing). Addition of the protease-free low-amylase phytase fraction did not significantly affect loaf volume and did not collapse the crust. Addition of the protease-free high-amylase phytase fraction significantly increased loaf volume approximately 1.5× in the presence of amylase at 193–1029 U. However, addition of 1029 and 2058 U of amylase induced partial and whole bread crust collapse, respectively. Therefore, removal of protease and control of amylase activities in the phytase preparation are crucial in the preparation of brown rice flour-added bread with a low myo-inositol phosphate (IP₆) and good swelling property.     

Effect of Honey as Partial Sugar Substitute on Pasting Properties,Consumer Preference and Shelf Stability of Cassava-Wheat Composite Bread

The effect of partial substitution of sugar with liquid honey on the pasting properties of cooked dough made from cassava-wheat composite (10:90) flour as well as the sensory preference and shelf stability of its bread was investigated. Sucrose (S) in the bread recipe formulation was substituted with honey (H) at levels 0, 10, 20, 30, 40 and 50%, respectively to give 6 treatments, namely 0H:100S, 10H:90S, 20H:80S, 30H:70S, 40H:60S and 50H:50S. Amylograph pasting properties of the dried crumbs were determined using standard analytical procedures. Fresh bread samples were subjected to sensory evaluation and fungal count during storage (6 days). Peak, final and setback viscosities of bread crumb decreased (32.29 to 25.33, 58.54 to 43.00 and 30.96 to 23.66 RVU), respectively as the level of honey inclusion increased. Honey substitution levels used did not significantly (p > 0.05) affect aroma and texture of the bread samples but composite bread with 20% level of honey substitution was most preferred in terms of colour while composite bread with 30% level of honey substitution was most acceptable in terms of taste and overall acceptability. Fungal count in stored honey-cassava-wheat bread varied significantly (p < 0.05) from 0.6 to 4.0 × 10², 1.0 to 6.9 × 10², 2.2 to 57.0 × 10², 32.0 to 135.7 × 10², 34.0 to 140.0 × 10² and 42.0 to 159.3 × 10²) cfu/ml from day 1 to day 6, respectively. From the study, it was concluded that substitution of sugar with honey in dough formulations significantly (p < 0.05) affects dough pasting properties, improves acceptability of the composite bread and reduces staling rate.