Mesquite (Prosopis L.) as a functional ingredient in gluten-free dough and bread

Abstract

Mesquite flour at ratios of 5%, 7.5%, and 10% were used as substitute for starches in gluten-free bread formulations. The 7.5% and 10% share of mesquite flour, changed the rheological characteristics of the dough, causing an increase in the value of the storage (G′) and loss (G″) moduli, and a decrease of its susceptibility to stress with a simultaneous increase in zero shear viscosity. Addition of mesquite flour promoted a slight decrease (<10%) in bread volume, an increase in cell density, and a decrease in the number of large pores >5 mm compared to the control sample. The addition of 5% mesquite flour caused the greatest decrease in bread volume and porosity. The presence of mesquite flour significantly affected crumb color, which decreased its lightness and increased the proportion of yellowness. Sensory evaluation revealed an increase in the acceptability of crumb color, smell, and taste. The bread's crumb with 7.5% and 10% mesquite flour had considerably lower hardness during storage compared to the control sample, indicating the limitation of the staling process. Thus, the results obtained indicate that mesquite flour can be a valuable component of starchy gluten-free bread, improving its shelf life and sensory acceptability.