Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough

Abstract

The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological properties such as water absorption, development time, extensibility, proving time, tolerance index, and gelatinization. Refined wheat flour proportion was kept constant, whereas that of GCS had prior treatment of germinated (G), grounded/untreated (U), and roasted (R) by 2%, 4%, and 6%, respectively. The values for water absorption (500 B.U.) ranged from 66.4% to 71.6%, whereas the values for water absorption (14.0%) ranged from 63.3% to 70.7%. The development times for the flour blend formulations ranged from 5.2 to 6.5 min for samples T0, T10G to T18R. The tolerance index improved from sample T0, T10G to T18R with the inclusion of GCS flour, i.e. from 73 to 113 BU. Extensograph values were taken at curves corresponding to proving periods of 30, 60, and 90 minutes. The energy area declined and the extension resistance increased as the proving time increased. All of the sample ratio values were between 1.5 and 5. The dough obtained from mixes of roasted GCS and untreated i.e. powered GCS with refined wheat flour enhanced the amylographic parameters of the amylogram peak maximum, temperature, and gel viscosity. T16R attained the highest point at 59.5ºC, followed by T15U6, T14U4, and T13U2 at 58.4, 57.1, and 55.9 ºC, respectively. The results demonstrated that combining GCS flour improved the rheological properties and quality of the flour dough. This dough can be used to manufacture bread and other bakery goods because to its high nutritional value and beneficial benefits on human health.