Prosopis ruscifolia flour as a new bread ingredient: rheology and texture analysis

BUSCH VERÓNICA; GENEVOIS CAROLINA E.; OJEDA LOURDES I.; BUERA PILAR

Viena

Conferencia; ISEKI-Food e-conferences: "Food Quality and Texture in Sustainable Production and Healthy Consumption"; 2020

ISEKI-Food Association

In the past decade food industry has shown growing interest in legume flours as bread new ingredients due to their high nutritional value. Among them, Prosopis spp. stands out for being a very abundant colonizing Genus with great adaptability and fruits with excellent nutritional and technological properties. Prosopis ruscifolia pods can be milled to obtain different flours: Seed Flour (SF), Endocarp Flour (EF) and Residue Flour (RF). The objective of the present work was to study the Prosopis ruscifolia flour quality, the oscillatory rheology of dough with the addition of Prosopis ruscifolia flours and evaluate the texture of the cooked bread. A Chopin alveograph (5% Prosopis ruscifolia flour + 95% wheat flour), a Paar Physica MCR 300 rheometer (3cm diameter parallel plates, 0.5-50 Hz, deformation 0.01%, 25ºC, wheat flour dough with SF/EF/RF at 5/15/25/35%) and an Instron texure analyzer (Texture Profile Analysis, obtained breads) were used. The results showed that SF and EF slightly increased the tenacity of the dough (P parameter, 203 and 145) with respect to the control (136). In all cases, the addition of Prosopis ruscifolia flour decreased considerably the extensibility (L values of 43, 45 and 85, for EF, RF and HS, respectively) of the dough (L control = 110). Moreover, all the doughs could be classified as very tough (P/L> 0.7). The dough mechanical spectra showed greater elastic modulus than the loss modulus, with both moduli nearly parallel with slight frequency dependence. Comparing the different flours elastic modulus at 10 Hz, the SF showed higher values (G '= 50 ± 4 kPa), following with the RF (G' = 13 ± 1kPa), and finally the EF (G ´ = 6.3 ± 0.6kPa). The TPA showed hardness values of around 20 N, in RF, SF and EF at 5%, and by increasing the Prosopis ruscifolia flour level firmer crumbs were obtained. HS showed special hardness increase at 15% (80 N) correlating with its high alveograph tenacity parameter and its higher elastic modulus. HS has been reported to have a highly thickening galactomannan endosperm than may be modifying the analyzed rheological and textural properties. This work provides useful information to predict the effect of new ingredients in a bakery product and determines some important technological conditions necessary for their food industry processing.