<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesquite flour increased the value of loss and storage moduli and reduced the dough’s susceptibility to stress. The mesquite flour addition increased the bread volume by about 17% and the number of large pores >5 mm. The brightness of the crumb containing mesquite flour decreased from 75.3 to 58.6 and the proportion of yellow colour increased from 19.9 to 26.4 in relation to the control bread. The bread with mesquite flour had a significantly softer crumb during storage in comparison with wheat bread, indicating a reduction in the staling. These observations were also confirmed by lowering the disintegration enthalpy of the retrograded amylopectin from 3.33 J/g for the control sample to 1.95 J/g for the bread containing 10% of mesquite flour.</p>
</abstract>

The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesquite flour increased the value of loss and storage moduli and reduced the dough’s susceptibility to stress. The mesquite flour addition increased the bread volume by about 17% and the number of large pores >5 mm. The brightness of the crumb containing mesquite flour decreased from 75.3 to 58.6 and the proportion of yellow colour increased from 19.9 to 26.4 in relation to the control bread. The bread with mesquite flour had a significantly softer crumb during storage in comparison with wheat bread, indicating a reduction in the staling. These observations were also confirmed by lowering the disintegration enthalpy of the retrograded amylopectin from 3.33 J/g for the control sample to 1.95 J/g for the bread containing 10% of mesquite flour.

Influence of Wheat-Mesquite (<italic>Prosopis</italic> L.) Composite Flour on Dough Rheology and Quality of Bread

Department of Carbohydrate Technology and Cereal Processing

Department of Engineering and Machinery for Food Industry

Department of Plant Products Technology and Nutrition Hygiene

Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Influence of Wheat-Mesquite ( L.) Composite Flour on Dough Rheology and Quality of Bread

The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic...

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

Publicado en línea: 30 dic 2022

Páginas: 225 - 236

Recibido: 26 ago 2022

Aceptado: 09 dic 2022

DOI: https://doi.org/10.2478/aucft-2022-0018

Palabras clave
wheat bread, mesquite flour, dough rheology, quality, texture, staling

© 2022 Jarosław Korus et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread

Publicado en línea: 30 dic 2022

Páginas: 225 - 236

Recibido: 26 ago 2022

Aceptado: 09 dic 2022

DOI: https://doi.org/10.2478/aucft-2022-0018

Palabras clavewheat bread, mesquite flour, dough rheology, quality, texture, staling

© 2022 Jarosław Korus et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
wheat bread, mesquite flour, dough rheology, quality, texture, staling