EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD

The effect of defatted Roselle seeds flour (DRSF) addition at different levels (5, 10 and 15%) to wheat flour on the flour characteristics, dough rheological properties, bread chemical, physical and sensory characteristics were investigated. Mixolab analysis showed that the addition of DRSF led to a reduction in the flour water absorption and an increase in the dough development time and consequently decreased the dough stability compared to the control. Also, the addition of DRSF decreased the bread loaf volume and increased its protein and fibers contents and the antioxidant activity compared to the control. Sensory evaluation showed that all fortified bread samples were acceptable up to 10% DRSF.