Abstract
Additions of barley flour alone or with combination of chestnut and acorn flour (30%; 30+5%; 30+10%) were aimed at increasing the dietary fibre content in wheat bread. In this regard, enhancement by acorn flour elevated the dietary fibre by a greater extent (up to 7.80%) compared to barley or chestnut flours. Increasing the proportion of non-traditional raw materials also influenced flour pasting properties during the amylograph test as well as the farinograph and extensigraph properties of non-fermented dough. In contrast to the wheat flour, analysis of Falling Number and Zeleny values showed a decrease in technological potential of flour composites of approximately 30%. Water absorption increased about 2 percentage points, mainly with enhancement by chestnut flour. All the non-traditional raw materials slowed dough development, whilst dough softening degree differed according to actual composition. Dough viscous and elastic properties worsened as shown by a decrease in energy absorbed, depending on the type and the addition of the non-traditional products. Changes in flour composition were reflected in amylograph viscosity maximum, which became lower with increasing amounts of chestnut and acorn flour. A significant worsening of the bread specific volume as well as of bread shape (vaulting) corresponded with a partial dilution of the gluten matrix. Compared to the wheat bread, 10% chestnut flour caused bread size to diminish to less than one half of the wheat loaf. Statistically, the principal features were water absorption, dough softening degree and extensigraph energy together with specific bread volume. In terms of wheat flour and bread quality, the influence of barley flour overcame the effects of adding chestnut or acorn flours.
Highlights
IntroductionFine wheat flour represented a “white gold”, accessible for the richer minority of society
For hundreds of years, fine wheat flour represented a “white gold”, accessible for the richer minority of society
According to the Total dietary fibre (TDF) contents in the nontraditional materials tested, the amount of dietary fibre increased in composite flours up to twice that in wheat flour alone, mainly by addition of acorn flour
Summary
Fine wheat flour represented a “white gold”, accessible for the richer minority of society. Plebeian nutrition was based on rye or barley together with legumes and pseudocereals. In this regard, edible fruits from trees were rarely used, and served primarily as a feed for domestic animals. The industrial revolution supressed social discrepancies and wheat flour gradually became the basic raw material for most social classes. Alternative plant raw materials have been forgotten, and only with the rising incidence of lifestyle diseases have we returned to their intentional consumption. Fruits of tree Castanea sativa Mill., are traditionally treated by hydrothermal pro-
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