Mesquite flour as a novel ingredient for "panettone-like" bread: application of part-baking and dough freezing technology

BIGNE, FACUNDO; PUPPO, MARÍA C.; FERRERO, CRISTINA

Madrid

Encuentro; CRYO2018: Scientific Challenges of Cryobiology; 2018

Society for Cryobiology,

Prosopis alba is a leguminous tree widely distributed in several American countries. The flour obtained by grinding the pods, named mesquite flour, contains valuable nutritional and functional components, mainly fiber and minerals, that contribute to enrichment this food ingredient. The main use of this flour is in breadmaking. In the present work, this flour (MF) (from 15 to 35%: MF0, MF15, MF25, MF35) was blended with wheat flour (WF) to obtain composite sweet breads. Part-baking of provides fresh products in minimally equipped sale points with the advantage that the supply is on demand. Part-baking technology was successfully used in formulations with MF since after eight weeks of frozen storage (−18 °C) no changes were observed in the texture parameters of breads in comparison with non-frozen bread. Dough frozen technology did not significantly change moisture and water activity of dough during storage, and no exudates were observed. A significant effect of the level of MF and storage time (up to 12 week) on the elastic modulus G´ was detected for freeze dough, while tan  (G"/G´) decreased only with the increment of mesquite flour, suggesting the formation of more elastic dough. The maintenance of rheological parameters, associated to the integrity of dough structure during freezing process, is a positive effect observed for MF15 and MF25. Results suggest that MF can protect dough during freezing and consequently would generate breads of good quality.