The use of non-conventional flours in breadmaking in the Ghanaian baking industry

Abstract

Although wheat is not a cereal that is cultivated commercially in Ghana, the consumption of wheaten bread and the act of breadmaking have been known to Ghanaians since contact was established with a series of European nations in the then Gold Coast around the 15th Century (1). Today, the breadmaking industry occupies a significant place in the food manufacture sector and the consumption of bread is on a sharp increase. Through a survey conducted on the local bakeries, this paper provides information on wheat consumption, equipment, techniques, major ingredients used by the bakeries and the type of: bread manufactured. Chemical, rheological and baking properties of market samples of wheat flour are also given. The final part of this work deals with studies on the prospect for the manufacture of composite flour bread (Corn bread)by the Ghanaian baker