Abstract
AbstractWheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the physical properties of dough (Kieffer Extensibility Rig) were determined. Significant changes in the pasting properties of the substituted flours according to degree of substitution were observed. The RVA pasting parameters increased with the degree of substitution in all cases. The dough maximum force in tension (Rmax) and deformation work were also affected by degree of substitution and cereal type. The DV of wheat flour substituted with OF showed no significant differences from WF, but significant differences were observed when SF or CF were used. These modifications were related to changes in the composition of the dry matter resulting from differences in the properties of substitution cereal components (carbohydrates, proteins, ash and lipids). Henc...
Highlights
The development of technologies for processing grains that facilitate the production of a large amount of products with beneficial health properties has led to the increase of wheat flour products substituted by other flours
Even though the degree of substitution was low, this factor was related to the increase in pasting temperature (PT), the lower Water-holding capacity (WHC) and dough volume (DV) values, which had strong effects on the physical properties
OF, which contributed with the highest level of lipids, generated less loss of DV, PT and breakdown viscosity (BV), but greater loss of trough viscosity (TV)
Summary
The development of technologies for processing grains that facilitate the production of a large amount of products with beneficial health properties has led to the increase of wheat flour products substituted by other flours. Among flours employed in substituting wheat for improving nutritional and organoleptic characteristics, and obtaining even lower production costs, are those from sorghum, millet, corn, oat, rye, triticale, rice, amaranth, and barley (Chavan, Kadam, & Ramka Reddy, 1993) Another very important point to consider from an economic point of view is that the price of wheat grain constantly fluctuates on international markets. The rapid visco analyser (RVA) is a very effective tool for measuring the viscosity properties of cooked starch and flour, and for relating to flour functionality Another property that results from these components, such as proteins, is wheat flour’s ability to form the viscoelastic network (gliadins and glutenins), which are responsible for gas retention during fermentation and for loaves rising during baking (Marchetti, Cardós, Campaña, & Ferrero, 2012). The aim of this study was to evaluate the impact of using low degrees of substitution of wheat flour with sorghum (SF), oat (OF), or corn (CF) flours on the physicochemical properties of composite flours
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