Production of ginger-flavored bread from wheat-soy composite flour

Abstract

The present investigation involved the development of ginger-flavored bread utilizing a composite flour consisting of wheat and soy. Different amounts of ginger powder (0%, 3%, 5%, and 7%) were employed in the formulation. The evaluation included the determination of antioxidant activity, proximate composition, and sensory attributes through the use of hedonic testing. The bread with 7% ginger demonstrated the greatest degree of antioxidant activity (24.42±4.03). However, it was observed that the sensory quality of the bread was reduced, particularly when larger doses of ginger were used. The gingerbread containing 3% ginger exhibited notable sensory characteristics and had noteworthy antioxidant properties when compared to the control group. However, it is important to note that these differences were not found to be statistically significant (p>0.05) in the majority of sensory aspects. The gingerbread with a ginger concentration of 3% exhibited a higher protein content as a result of the use of soy flour. However, as the ginger concentration increased, the protein content decreased. Furthermore, the inclusion of ginger concentration resulted in a rise in moisture content, crude fiber, and ash content, with the exception of ash, crude fiber, and moisture content, which exhibited a decrease at the maximum level of ginger utilized.