Cereal Chem 68:159-161   |  VIEW ARTICLE

Fortification of Balady Bread with Tomato Seed Meal.

A. A. E. Yaseen, M. H. A. S. El-Din, and A. R. A. El-Latif. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Tomato seed meal prepared from tomato processing wastes was used as a protein source in the preparaton of Egyptian balady bread. Whole and defatted tomato seed meal was added at 5, 10, and 15% wheat flour replacement levels. The influence of this addition on the rheological gas production of the dough, as well as on the organoleptic and chemical properties of balady bread, was studied. High amounts of fat and protein in whole tomato seed meal were found. Water absorption, dough development time, and dough stability were improved by increasing the level of supplementation. Defatted tomato seed meal decreased the mixing tolerance index and the dough weakening, compared with those of whole meal. Extensigraph results indicated that dough extensibility, resistance to extension, and dough energy were minimized with increasing tomato seed meal in the formula containing wheat flour. Adding tomato seed meal improved gas production, moisture content, and the diameter of the loaf after baking. Organoleptic evaluation showed that balady bread with less than 10% tomato seed meal received a fancy grade, but more than this resulted in crust and crumb darkening.