Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread

Zoro Armel Fabrice; Miézan Bilé Aka Patrice; Kouassi Kouamé Appolinaire; Touré Abdoulaye

doi:doi:10.11648/j.be.20230702.11

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Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread

Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye

Published in Bioprocess Engineering (Volume 7, Issue 2)

Received: 15 July 2023 Accepted: 11 August 2023 Published: 8 October 2023

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Abstract

In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.

Published in	Bioprocess Engineering (Volume 7, Issue 2)
DOI	10.11648/j.be.20230702.11
Page(s)	32-36
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Residue, Ginger, Bread, Wheat Flour, Ginger Flour

References

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APA Style

Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye. (2023). Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Engineering, 7(2), 32-36. https://doi.org/10.11648/j.be.20230702.11

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ACS Style

Zoro Armel Fabrice; Miézan Bilé Aka Patrice; Kouassi Kouamé Appolinaire; Touré Abdoulaye. Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Eng. 2023, 7(2), 32-36. doi: 10.11648/j.be.20230702.11

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AMA Style

Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye. Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Eng. 2023;7(2):32-36. doi: 10.11648/j.be.20230702.11

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@article{10.11648/j.be.20230702.11,
  author = {Zoro Armel Fabrice and Miézan Bilé Aka Patrice and Kouassi Kouamé Appolinaire and Touré Abdoulaye},
  title = {Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread},
  journal = {Bioprocess Engineering},
  volume = {7},
  number = {2},
  pages = {32-36},
  doi = {10.11648/j.be.20230702.11},
  url = {https://doi.org/10.11648/j.be.20230702.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20230702.11},
  abstract = {In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.},
 year = {2023}
}

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TY - JOUR
T1 - Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread
AU - Zoro Armel Fabrice
AU - Miézan Bilé Aka Patrice
AU - Kouassi Kouamé Appolinaire
AU - Touré Abdoulaye
Y1 - 2023/10/08
PY - 2023
N1 - https://doi.org/10.11648/j.be.20230702.11
DO - 10.11648/j.be.20230702.11
T2 - Bioprocess Engineering
JF - Bioprocess Engineering
JO - Bioprocess Engineering
SP - 32
EP - 36
PB - Science Publishing Group
SN - 2578-8701
UR - https://doi.org/10.11648/j.be.20230702.11
AB - In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.
VL - 7
IS - 2
ER -

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Author Information

Zoro Armel Fabrice

Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast
Miézan Bilé Aka Patrice

Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast
Kouassi Kouamé Appolinaire

Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast
Touré Abdoulaye

Biotechnology Laboratory and Agroressources Valorization and Natural Substances, Biological Sciences Faculty, Peleforo Gon Coulibaly University, Korhogo, Ivory Coast

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APA Style

Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye. (2023). Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Engineering, 7(2), 32-36. https://doi.org/10.11648/j.be.20230702.11

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ACS Style

Zoro Armel Fabrice; Miézan Bilé Aka Patrice; Kouassi Kouamé Appolinaire; Touré Abdoulaye. Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Eng. 2023, 7(2), 32-36. doi: 10.11648/j.be.20230702.11

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AMA Style

Zoro Armel Fabrice, Miézan Bilé Aka Patrice, Kouassi Kouamé Appolinaire, Touré Abdoulaye. Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread. Bioprocess Eng. 2023;7(2):32-36. doi: 10.11648/j.be.20230702.11

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@article{10.11648/j.be.20230702.11,
  author = {Zoro Armel Fabrice and Miézan Bilé Aka Patrice and Kouassi Kouamé Appolinaire and Touré Abdoulaye},
  title = {Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread},
  journal = {Bioprocess Engineering},
  volume = {7},
  number = {2},
  pages = {32-36},
  doi = {10.11648/j.be.20230702.11},
  url = {https://doi.org/10.11648/j.be.20230702.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20230702.11},
  abstract = {In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.},
 year = {2023}
}

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