Influence of additives on physical, textural and sensorial properties of breads obtained with argentinean varietal flours

PONZIO, N. R.; FERRERO, C.; PUPPO, M.C.

Madrid, España

Congreso; 13the ICC Cereal and Bread Congress. “Cereals worldwide in the 21th century: present and future”; 2008

ICC International

Changes in wheat quality, due to genotype and to the interaction genotype-environment, cause important effects on baking performance. Therefore, the use of additives has become a common practice to achieve constant quality in bakery products. The objective of this work was to study the effect of two different additives on the baking performance of two Argentinean varietal wheat flours and to analyze different sensory properties evaluated through consumers’ test. Wheat varieties were Buck Pronto (BP) and Klein Escudo (KE); additives incorporated to flours were a hydrocolloid (HMP: high-methoxyl pectin, 1 %), an emulsifier (DATEM: di-acetyl tartrate ester of monoglyceride, 1.5%) and a blend of both additives (HMP 1% + DATEM 1.5%). The baking performance was analyzed through measurements of bread volume (Vsp), width (W) and height (H) of loaves and the W/H ratio. TPA parameters (hardness, consistency, cohesiveness) of crumb and crust were also analyzed. A sensory evaluation by a non-trained panel was performed based on Global Acceptability Attributes. Previous works showed that both wheat varietal flours (BP and KE) exhibited major different rheological characteristics of dough and bread depending on the additives. Nevertheless, changes in bread texture should be in accordance with consumers’ preferences. BP exhibited better attributes (taste, texture, acceptability) than KE. In all cases, additives incorporation to BP led to softer crumbs, though an increase in crust hardness was observed when hydrocolloids were added. However, sensory texture perception differed from instrumental data. HMP and DATEM decreased product acceptability when used alone but the mixture of both additives did not change bread acceptability compared to the control. Both additives increased crust hardness in KE breads but only the emulsifier gave a harder crumb. On the other hand, the incorporation of both additives and their mixture in KE led to an improvement in appearance, texture and global acceptability. Results indicate that certain changes, not detected by instrumental measurements, can be perceived by sensory analysis. BP bread volume was increased by additives, without affecting the shape relationship. However, variations in pieces attributes were negatively perceived by panelists, particularly in the case of samples with HMP where all scores were judged inferior to the control. For KE breads, the increase in volume due to additives incorporation corresponded to acceptable appearance and global acceptability. Taste was a positive quality attribute when DATEM was added. These results show that flours from different wheat varieties react differently to additives. This behavior can be perceived and appreciated by consumers. A better understanding of the response of flours obtained from different wheat varieties and their combination with different additives would optimize the use of additives in bread making applications.