Textural properties of gluten-free doughs and breads added with extruded integral flours of Andean maize

MIRANDA R; AMAYA A; LOBO M; SAMMÁN N

La Plata (Bs. As.) - San Salvador de Jujuy (Jujuy)

Conferencia; IV International Conference of la ValSe-Food Network and VI Symposium Chia-Link Valuable Ibero-American Seeds as the Future Food; 2022

CIITED - CIDCA - UNLP - UNJu

ABSTRACTThe combination of the most suitable extrusion parameters to obtain flours with improved baking properties continues to be a matter of study, especially when using whole raw materials and different crop varieties. The objective of this work was to determine the effect of the addition of extruded wholegrain flours in three races of Andean maize on the textural properties of gluten-free doughs and breads and their relationship with baked product quality. Capia, Bolita and Chulpi maize breeds were used, whose whole-grain flours were extruded at 120°C, 20%H and 120 rpm. The proximal composition of native flours and hydration properties of treated flours were determined. Firmness of doughs, texture profile of breads and specific volumes were determined. It was observed that the firmness of the Chulpi maize dough presented the highest firmness (48.96±1.27g) among the treated samples and its baked product presented less springiness (0.36±0.04) and was less voluminous (1.72±0.33cm3/g). On the contrary, Capia maize bread substituted with extruded flour presented lower dough firmness (23.45±1.45 g), higher specific volume (2.70±0.19 cm3/g) and was the most springiness (0.61±0.02). The Chulpi maize flour presented a low rate of water absorption (4.5±0.61g/g) due to the lower content of starch. This indicates that dough firmness can affect post-bake volume development in extruded flour substitute formulations and that their composition has an important effect on the baking properties of extrusion-treated flours