Quality properties of sourdough breads enriched with Jerusalem artichoke ingredients

DIEZ, S.; ROCHA PARRA, A.F.; SALVATORI, D.; FRANCESCHINIS, L.

CABA

Congreso; 11th World Congress of Chemical Engineering (WCCE11); 2023

Asociación Argentina de Ingenieros Químicos (AAIQ)

Sourdough fermentation is the most sustainable and powerful process to exploit the technological, nutritional and functional features of new food matrixes [1]. Tubers of Jerusalem artichocke (Helianthus tuberosus L.) contain nearly 20% (w/w) of reserve carbohydrates as fructans, mainly inulin (70–90% w/w), a soluble fiber with prebiotic activity [2]. For this reason, it can be considered as a potential ingredient for functional foods formulation. The objective of this research 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 powder ingredient (JAP), studying hydration, thermal and pasting properties to obtain sourdough breads (SB) with nutritional enrichment and acceptable technological quality. Tubers were peeled, sliced, and dried (convective oven, 60±1ºC, 8% HR%, 1-2 m2/s), and then grounded and sieved (N° 35 ASTM) to obtain JAP. Dry ingredients M and JAP were mixed in order to achieve 15 and 30% JAP substitutions M-15JAP and M-30JAP, respectively. Dry ingredients (M, JAP, M-15JAP, M-30JAP) were analyzed for hydration, thermal and pasting properties. Initial sourdough (IS) was obtained mixing equal part of water and M (25°C, 5 days). Sourdough breads (SB) formulation were achieved considering a dry ingredient base (100%); 85% hydration level, 25% of IS and 1% of salt were used in all cases in order to obtain SBM, SBM-15JAP and SBM-30JAP. The nutritional composition of SB was determined: protein, fat, ash, and total carbohydrates (CH), also fiber dietary (total: FDT, insoluble: FDI and soluble: FDS), and inulin content (IN) were determined as CH fraction. SB quality study included the following properties: specific volume, moisture crumb, crust and crumb color (CIELa*b* space), crumb structure (by SEM microscopy) and mechanical properties (measured by Texture Profile Analysis) of crumb. Higher water holding capacity (WHC) and water binding capacity (WHC) were observed in JAP, therefore the replacement of M with JAP ingredient produced gelatinization and pasting temperature increase and a less viscous paste (p