Abstract
The impact of wheat (WT) flour replacement up to 45% (weight basis) by incorporation of ternary blends of teff (T), green pea (GP) and buckwheat (BW) flours on the thermal profiles of quaternary blended dough matrices have been investigated by simulating baking, cooling, and storage in differential scanning calorimeter (DSC) pans. Endothermal transitions related to suitable patterns for low and slow starch hydrolysis, softer crumb and retarded firming kinetics in blended breads include delayed temperatures for starch gelatinization, and for the dissociation of amylose–lipid complex. In addition, (a) higher stability for the amylose–lipid inclusion complex, (b) lower energy for starch gelatinization, (c) lower limiting melting enthalpy and (d) slower rate for amylopectin retrogradation meet thermal requirements for achieving suitable textural and starch digestibility features in blended breads, fulfilled by adding T/GP/BW to replace 45% of WT flour in blended dough formulations.
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