Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour

This study evaluated the proximate composition, loaf quality attributes and sensory acceptability of gluten free bread produced from breadfruit flour as affected by soy flour. Five samples containing in following proportions 100%:0%; 95%:5%; 90%:10%; 85%:15% 80%:20% respectively, were produced. Dough yield these flours was estimated using sourdough method for (loaf height, specific volume, firmness, porosity elasticity) standard methods. Energy value calculated Atwater factor. Bread wheat straight dough served a control. The values (238.7 – 264.7%) significantly (p≤0.05) higher than that (177.1%) Most parameters increased with addition range 33.5 37.3% moisture, 3.2 - 7.6% crude protein, 1.58 2.99% fat, 1.98 2.86% ash, 1.69 2.01% fibre 50.5 54.3% carbohydrate. had ash contents 244. 2 262.5 kcal/100g. Notable height 4.3 4.5 cm, volume 1.2 1.5 cm3/g, firmness 86.7 -96.7%, 38.9 48.1% elasticity (crumb springiness) 3.3 10.0%. Addition flour, especially at 15% level, to attributes. Breadfruit most acceptable it highest score overall acceptability. Conclusively, inclusion enhanced