Dough rheology and physicochemical and sensory properties of wheat–peanut composite flour bread

The effect of inclusion peanut flour from 0% to 20% on dough rheology and physicochemical sensory properties wheat–peanut composite bread was studied. Farinograph water absorption, development time (DDT), stability increased 57.7% 60.1%, 2.5 min 6 min, 5.5 8.5 respectively, for white with increase in proportion 20%. Similarly, an 62.7% 64.9%, 7 13 observed farinograph stability, brown dough. alveograph including strength, pressure (tenacity), extensibility, extensibility ratio also 31.0 KJ 37.4 KJ, 75.1 mmH2O 91.3 mmH2O, 68.3 mm 83 mm, 0.78 1.11, respectively. Increase significantly (p < 0.05) the loaf weight but decreased volume specific volume. Moreover, resulted protein fat content whereas moisture decreased. Bread all formulations were found be acceptable by consumer panel overall hedonic acceptability rate “like” without much significant difference. results study revealed that it is possible incorporate up bread. Further optimization blend proportions possibility blending other cereals would reveal more insight diversify utilization peanuts.