Evaluation of the Effect of Partial Substitution of Wheat Flour (Triticum spp) with Vetch Flour (Vicia sativa) on the Functional and Sensory Properties of Bread

BUITRÓN, LUCÍA; DINI, CECILIA; MALDONADO-ALVARADO, PEDRO

Valencia

Simposio; V International Conference la ValSe-Food and VIII Symposium Chia-Link; 2023

CyTED

Vicia sativa, usually known as common vetch, is a leguminous plant primarily grown as a forage crop for livestock. Its seeds contain vicianin, a cyanogenic glycoside that, depending on the dose, can produce muscle paralysis and even death to humans. If properly processed, vetch seeds can be safe for human consumption. However, there are no precedents for the use of this species in food products. In this work the effect of partial substitution (up to 25%) of wheat flour (Triticum spp) with treated vetch flour (Vicia sativa) was evaluated on the rheological, functional, and sensory properties of bread. Vetch seeds were soaked in water (1:2 w/v) for 24 hours at 25 °C, and dried at 40 °C (6 or 12 hours) to reduce cyanogenic compounds. Proximate composition was performed on both treated and untreated seed flour. Bread height and specific volume were determined. Sensory tests were conducted to determine the baking aptitude and acceptability. After 6- and 12-hours drying, detoxifications of 32.0 and 38.2% were achieved, without appreciably changing the proximate composition of the flour. Bread specific volume decreased with increasing amounts of substitution, ranging between 3.30 and 1.79 cm3/g, and correlated with the bread heights (8.56-4.56 cm). Samples with vetch flour substitution of up to 10% had good acceptability and baking aptitude, as well as the best rheological properties. The alveolar area and the number of alveoli increased with the substitution level. Correlations were also found between organoleptic and rheological properties of the bread and dough.