TY  - JOUR
AU  - Siddeeg, Azhari
AU  - Abdulrhman E. Malik, Fatima 
AU  - Al-Farga, Ammar 
AU  - Ahmed Salih, Zakaria 
TI  - Physicochemical, Rheological, and Sensory Characteristics of Bread Processed from a Blend of Maize and Wheat Flour: Characteristics of Blend of Maize and Wheat Flour Bread
PY  - %2026/%05/%29
Y2  - %2026/%08/%27
JF  - Progress in Nutrition
JA  - Progr Nutr
VL  - 28
IS  - 1
SE  - Original articles
DO  - 10.23751/pn.2026.18291
UR  - https://doi.org/10.23751/pn.2026.18291
SP  - 18291
AB  - Study objectives: This study aimed to investigate the physicochemical, rheological, and sensory characteristics of bread processed from a blend of maize and wheat. Methods: Maize flour was used to replace 25, 50, 75, and 100% of wheat flour used in bread processing. Results: The functional properties of maize-wheat flour, such as water absorption capacity, oil absorption capacity, and bulk density, were increased with an increase in the incorporation of wheat flour, except that the foaming capacity was found to be decreased with the increase of maize flour. The properties of paste (wet and dry gluten, and gluten index) of maize-wheat flour compared with wheat flour (control) were found to be lower (p