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Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

Authors :
IVAN ŠVEC
MARIE HRUŠKOVÁ
IVANA KADLČÍKOVÁ
Source :
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 89-97 (2018)
Publication Year :
2018
Publisher :
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2018.

Abstract

To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour. Acorn flour elevated dietary fibre content more effectively than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of proteins in non-traditional raw materials also affected farinograph, extensograph and amylograph features, used for predicting bakery procedure. Technological parameters (Falling Number, Zeleny sedimentation value) decreased to nearly 30% compared to the wheat flour. Water absorption increased about 2% in total, especially owing to the chestnut presence in the composite flour. All three alternative crops slowed dough development, but the dough softening degree depended on their combination. Viscoelastic behaviour has worsened (mainly parameter extensograph energy), depending on the type and the addition of the non- traditional products in the tested mixtures. Changes of suspension structure were reflected in maximum viscosity, which became lower during the amylograph test. A significant worsening of the buns specific volume and vaulting reflected a partial dilution of the gluten network of the dough. The highest addition of the chestnut flour in the recipe caused a decrease to less than one half compared to the wheat product. By the principal component analysis, some rheological parameters, together with specific bread volume, were identified as principal for sample distinguishing. In terms of wheat flour and bread quality, barley flour addition in the mixtures had a prevailing effect on the tested tri-composites.

Details

Language :
English
ISSN :
18473466 and 18489923
Volume :
10
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Croatian Journal of Food Science and Technology
Publication Type :
Academic Journal
Accession number :
edsdoj.80b71cf9b8e470d8aee1356fd09acc6
Document Type :
article
Full Text :
https://doi.org/10.17508/CJFST.2018.10.1.16