English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of blending wheat flour (WF) with fluted pumpkin (Telfairia accidentalis Hook) seed flour at levels of 0-25% on the doush quality and chemical properties of bread were investigated using grindamyl alpha amylase enzyme as an improver. Bread loaves were baked using the straight – dough procedure and evaluated for baking quality, chemical composition and sensory properties. The results showed the loaf volume of bread decreased from 5630cm to 5200cm for the 0.4% level of dough improver representing 25% decrease while the 1% level of dough improver showed a decease in loaf volume from 5500cm to 4500cm representing18% reduction. Results of sensory evaluation showed there were no significant differences between 5 and 10% substitution levels of the fluted pumpkin flour and the control. The values obtained showed that the flour blends can still produce acceptable bread but the 0.4% level of the alpha amplase enzyme gave a better loaf valume than the 1% level.

international journal of research studies in biosciences

The Effect of -Amylase on Chemical and Baking Qualities of Bread Produced from Fluted Pumpkin Seed Flour (Telfoiria Occidentialis Hook) and Wheat Flour