Physicochemical and sensory properties of wheat- Apricot kernels composite bread

Abstract There is a rising demand for the development of new foods with dietary properties. Apricot kernel flour (AKF) could offer an exciting potential as protein source in cereal products. The aim of this work was to enrich bread with AKF. Partial substitutions of wheat flour (WF) with 4, 8, 12 and 24% AKF were carried out. Bread composition, hydration and textural properties, colour parameters and consumer acceptance were investigated. Results showed that AKF could be successfully used to prepare bread enriched in protein, ash and fat contents. Prepared breads have low carbohydrate content. Partial replacement of WF with AKF up to 12% showed that bread quality was slightly affected and consumers appreciate the new product especially for breakfast. The use of AKF, at level above 12%, leads to bread with lower volume, darker crust and yellowish crumb colour than wheat bread. AKF addition induces a hardening effect on crumb texture which is characterized by a grain structure with small cells. As a by-product, apricot kernels offer an exciting potential as a food ingredient permitting to enrich bread and enlarge the food base for consumers. The use of AKF above 12% is not recommended.