Technological quality of dough and breads from commercial algarroba-wheat flour blends

MARIA J. CORREA; MARIA V. SALINAS; CARBAS BRUNA; CRISTINA FERRERO; CARLA BRITES; MARIA CECILIA PUPPO

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2017 vol. 54 p. 2104 - 2114

0022-1155

Due to its amino acidic composition, algarroba flour is used to supplement lysine-limiting systems such as wheat flour. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough quality and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Samples with algarroba flour exhibited higher water absorption, development time and degree of softening, and lower stability than wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons are highly bound to the dough matrix.Dough samples with algarroba flour showed lower G? and G?? values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose-amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.