Abstract
Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).
Highlights
During the last few decades, consumers have increasingly been concerned about a healthy diet, demanding food products with a high nutritional value, good sensory characteristics, and low prices
Analysis of variance (ANOVA) was applied in order to evaluate the influence of factors and their interactions on the following responses: FN, water absorption capacity (WA), Tol, dough after 250 s (D250)/D450, P, L, W, P/L, H m, VT, VR, CR, G, G, tan δ, the initial (Ti), and Tmax
71.3 ± 0.28 1622 ± 8.49 1260 ± 4.24 77.7 ± 0.14 32,300 ± 7.07 12,250 ± 4.24 0.3790 ± 0.00 51.6 ± 0.00 73.7 ± 0.28 (a) FN, falling number; WA, water absorption; Tol, tolerance to kneading; D250/D450, dough consistency after 250 and 450 s, respectively; P, dough elasticity; L, dough extensibility; W, alveograph energy; P/L, alveograph curve ratio. (b) H’m, maximum height of the gas release curve; VT, total volume of CO2 production; VR, the volume of the gas retained in the dough at the end of the test; CR, retention coefficient; G, G, elastic and viscous modulus; tan δ, loss tangent; Ti, initial gelatinization temperature; Tmax, maximum gelatinization temperature
Summary
During the last few decades, consumers have increasingly been concerned about a healthy diet, demanding food products with a high nutritional value, good sensory characteristics, and low prices. Many food producers are focused on improving the sensory characteristic of food products often to the detriment of their nutritional value This fact is evident in the case of the bakery industry where the most consumed products are those obtained from refined wheat flour. Through germination, the amount of phytic acid in the grains decreases, and the amount of minerals and vitamins increases [6] Another advantage of the germination process, with prospects for applications in bakeries, is that during the germination process there is an activation of its endoenzymes. This makes possible the use of sprouted flours as an improver ingredient for bakery products obtained from wheat flour of low alpha-amylase activity (and with a high falling number index value) [7]
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