Effect of the different carob flours (Ceratonia siliqua L.) on wheat dough performance and bread quality

MARIA V. SALINAS; CARBAS BRUNA; CARLA BRITES; MARIA CECILIA PUPPO

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2015 vol. 8 p. 1561 - 1570

1935-5130

The objective of this work was to study the influenceof carob flours from seed germ (G) and from fruit pulp(P) fractions (from 10 to 30 % w/w) on hydration (moisture,water activity, and relaxation time) and rheological properties(farinograph, rheometry, texture) of wheat dough. Bread quality(specific volume (Vs), protein content, crumb texture, andmoisture) was also analyzed. Farinogram shape of G and Psamples were different. Water absorption of control flour (C)was lower than that obtained for carob germ-wheat flourblends, presenting wheat flour the highest development time.Dough hardness and adhesiveness increased with carob flour,mainly with G. Cohesiveness and springiness of C werehigher than those observed for wheat-carob dough. Differencesin dough microstructure for the different formulationswere predicted by a G? versus G^ plot; heterogeneity in polymermorphology was detected with high contents of carobflours. Even though breads with increasing levels of carobflour presented lower Vs and higher crumb firmness andchewiness than wheat bread, protein content for G breadswas higher, converting this flour in an interesting ingredientfor increasing protein nutrition. Protein value was slightly lowfor breads with pulp carob flour; nevertheless, fiber contributionwould be high.