Quality properties of sourdough breads enriched with Jerusalem artichoke ingredients

DIEZ SUSANA; ROCHA PARRA ANDRES FELIPE; SALVATORI DANIELA; FRANCESCHINIS LORENA

Congreso; WCCE11 - 11th WORLD CONGRESS OF CHEMICAL ENGINEERING; 2023

Asociación Argentina de Ingenieros Químicos

The objective was to analyze different levels of replacement of a mixture (M) of white wheat flour (000) and whole wheat flour (1:1) by a Jerusalem artichoke powdered ingredient (JAP), studying hydration, thermal and pasting properties to obtain sourdough breads (SB) with nutritional enrichment and acceptable technological quality. Dry ingredients M and JAP were mixed in order to achieve 15 and 30% JAP substitutions (M-15JAP, M-30JAP). Initial sourdough (IS) was obtained mixing equal part of water and M (25°C, 5 days). SB formulation were achieved considering a dry ingredient base (100%); 85% hydration level, 25% of IS and 1% of salt, in order to obtain SBM, SBM-15JAP and SBM-30JAP. The nutritional composition of SB was determined: protein, fat, ash, and total carbohydrates, also fiber dietary and inulin content. SB quality study included the following properties: specific volume, crumb moisture, crust and crumb color, crumb structure and mechanical properties of crumb. JAP presented higher hydration properties, so replacements of M by JAP produced gelatinization and pasting temperature increase and a less viscous paste (p