Effects of Processing Technique on Physical and Organoleptic Properties of Whole Meal Bread

Whole meal bread made up from whole grains mostly consumed due to health purpose. The aim of this study was to determine the effect of processing technique on physical (colour, moisture content, pore size, texture and specific volume) and organoleptic properties of whole meal bread. Three treatments which B1, B2 and B3 of whole meal bread were prepared which represent the processing technique straight dough, sponge and dough, and sourdough, respectively. Whole meal bread between B1 and B2 with B3 showed significant (p < 0.05) increased in density (276.58, 270.35, 647.84 g/cmᶾ), hardness (747.16, 747.16, 2425.75 g/cmᶾ) and chewiness (495.71, 519.98, 2843.73 g) respectively. Variations were observed for crumb (internal) and crust (external) colour from 33.77 to 39.63 (L-value), 3.08 to 9.80 (a-value) and 25.38 to 10.82 (b-value), 23.65 to 27.94 (L-value), 2.27 to 2.95 (a-value), 9.26 to 13.11 (b-value) respectively. Hence, straight dough method produced whole meal bread with higher value of specific volume (3.58 cmᶾ/g), moisture content (24.66 %), lightness of crumb (23.65) and chewiness (495.71 g). Thus, results showed that straight dough method was the most efficient and acceptable method for bread baking process in order to get the good physical and organoleptic properties of whole meal bread.