Quality characteristics and consumer acceptance of bread from wheat and rice composite flour

S.A.O. Adeyeye*, O.T. Bolaji, T.A. Abegunde, A.O. Adebayo-Oyetoro, H.K. Tiamiyu, F. Idowu-Adebayo

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The oven spring of the samples from control (100% wheat flour) had the highest value of 1.12±0.28 cm. The oven spring of wheat-rice composite bread ranged between 1.00±0.22 and 0.82±0.38 cm. There was inverse relationship between loaf weight (g), loaf volume and specific volume and the quantities of rice flour added to the wheat flour. The results of consumer acceptance showed that bread with 70:30 wheat: Rice flour ratio was acceptable to the consumers. In conclusion, bread of good quality and good consumer acceptance could be made from wheat-rice composite flour.

Original languageEnglish
Pages (from-to)488-495
Number of pages8
JournalCurrent Research in Nutrition and Food Science
Issue number2
Publication statusPublished - Aug 2019


  • Bread
  • Composite flour
  • Consumer Acceptance
  • Rice flour
  • Wheat flour


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