Development of bread with partial substitute of wheat flour by apricot kernel flours and effects of apricot kernel proteins on bread quality

In order to efficiently utilize the apricot kernel flour (AKF), the composite bread with the partial substitute of wheat flour was developed by evaluating its effects of protein content in AKF on the bread quality properties including the texture, color, specific volume and baking loss. In addition, the functional properties of protein in AKF were also investigated so as to understand its correlation with the composite bread quality. The results indicate that apricot kernel flour with different protein contents had a substantial impact on the composite bread’s quality. At the same time, the emulsifying activity, water absorption capacity of water, foaming capacity and surface hydrophobicity of proteins in AKF are significantly correlated with the composite bread’s quality characteristics, these factors may be the important impact of the composite bread’s quality. Additionally, the composite bread made by 10% replacement of wheat flour with the AKF of medium-fat content (MAF) was bright in color, soft, had a small baking loss, a unique apricot kernel flavor and improved sensory properties. In summary, all the results indicate that the apricot kernel meal could be efficiently utilized by replacing a certain wheat flour to make the composite bread reducing its waste and Enriching bread nutrition.