Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality

Abstract

Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of baked products. The effects of adding hazelnut skin (5% and 10%), cross-linked starch (3% and 5%), and oxidized starch (3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly (p < .05) decreased peak viscosity. Cross-linked starch resulted in significantly (p < .05) higher viscosity values than oxidized starch. Gassing power, farinograph, and micro-extensograph methods were used to evaluate dough properties. Flour containing 10% of hazelnut skin had the highest farinograph stability and dough resistance to extension values. However, 10% of hazelnut skin negatively affected the gassing power of dough. The use of hazelnut skin in flour formulation was favorable in terms of flour and dough quality. Practical applications Hazelnut skin, cross-linked, and oxidized starches have the potential for use in bakery products. The addition of the modified starches could improve dough handling characteristics allowing for the use of a wide variety of processing techniques and development of wheat-based products. The hazelnut skin could improve the nutritional properties of baked products by increasing fiber content and antioxidant capacity. The use of hazelnut skin will also reduce waste and create a value-added product from the hazelnut processing industry by utilizing and adding value to a waste stream.