Substitution of Wheat Flour by Ginger Residue Flour in the Production of Bread

Résumé

In developing countries, bread is a commodity inaccessible to the most vulnerable populations. This inaccessibility worsened with the war in Ukraine leading to an increase in the price of wheat on the world market. This study was carried out with the aim of valuing the residue of ginger in partial substitution of wheat flour by that of ginger in the manufacture of bread in order to reduce the cost of bread. The residues were obtained after grinding the ginger then maceration in water and at the end of filtration of the macerate. The residue obtained is dried at 60°C. for 24 hours then ground and packaged in a plastic bowl. The formulation was made by mixing 5 g of residue flour with 95 g of wheat flour. The physicochemical and functional properties of the flours were determined followed by the sensory evaluation of the breads produced. Substitution of 5% wheat flour resulted in reduced moisture (11.15%) and improved fiber content (5.15%). Regarding functional properties, the ginger residue resulted in an increase in water absorption capacity (128.21%) and swelling capacity (12.66 g/g). The sensory evaluation showed that the sweet bread produced with the ginger residue was the most appreciated. This study suggests that ginger residues could be valorized in the production of sweet bread.

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