Composite Dough Research Articles

A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough.

The advancement of three-dimensional (3D) food printing technology is significantly influencing the food processing industry. The present study utilized extrusion 3D printing to create a gluten-free dough composed of little millet flour (LMF), amaranth seed flour (ASF) and curry leaf flour (CLF). The primary objective was to elucidate the effects of various extrusion-based 3D printing conditions, including extruder nozzle diameter (ND), extrusion rate (ER), print speed (PS) and layer height (LH) on the printability parameters of the dough. In this study, three formulations of composite dough were prepared (i.e., S1, S2 and S3) by varying LMF, ASF and CLF compositions; among which S1 composite (LMF:ASF:CLF::30:60:10 w/w) was found to have comparable viscoelastic properties with the wheat dough. Central composite design (CCD) was selected with 30 experimental runs and 3D dough samples were printed using S1 composite by varying ND, ER, PS and LH. Principal component analysis of the printed samples accounted for 82.75% of variability and classified the samples into three confidence ellipses. From the results of the CCD model, four solution parameters in terms of ND:ER:PS:LH::mm: pulse μL-1:mm s-1:%, namely, P1 (1.8:115:8:70), P2 (1.6:115:7.8:65), P3 (2:100:7.8:55) and P4 (2:105:6.2:75), with high desirability value (> 0.85) were selected for sample 3D printing and post-baking analysis. The P1 sample was found to have least print deformations, highest print fidelity (85.66%), and lowest hardness (55.95 N) and fracturability (39.66 N) values, and hence was selected as optimized product. The present study provides parametric solutions for efficient 3D printing of gluten-free composite dough, aligning with the increasing dietary preferences and demand of novel functional customized foods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread

In this work, doughs made with gluten add chickpea composite flour were mixed to reach the 500BU standard and baked into bread products. Chickpea flour was substituted at the level of 20%, 30%, and 40% by wheat gluten to provide structural support for the dough. Higher gluten concentrations improved gas bubble retention as determined by crumb image analysis, resulting in higher final loaf volume. Dough samples were taken out of the fermentation chamber at 0, 30, 60, and 90 min to study the effect of fermentation on rheology. Utilizing SPP deltoids (Gt′ vs Gt″ plot), the intracycle and intercycle network rearrangement of dough were studied in details. Obtaining deltoids as a function of fermentation time offers an insight into the impact of fermentation on dough structure. It is found that longer fermentation time makes gluten-chickpea composite dough more elastic in the linear region (<1% strain) and less elastic in the nonlinear region. This work helps to demonstrate an application of SPP analysis in facilitating the development of innovative bread products made with a mixture of pulse flour and wheat gluten.

Physicochemical, Dough Volume and Microbial Growth during Leavening of Cassava-heat Composite Dough

This study determined the impact of cassava inclusion on the physiochemical properties, dough volume, and microbial growth kinetics of cassava-wheat composite dough during leavening. A high-quality cassava flour (HQCF) proportions (10%, 20, 30%,40 and 50%) partially substituted the wheat flour for bread dough production were evaluated for pH, titratable acidity, dough volume, and microbial growth kinetics at 1-hour intervals. Overall, the dough volume progressively decreased with cassava inclusion which peaked at 84.00, 80.50, 74, 72.50, and 69.00 in 10%, 20%, 30%, 40%, and 50% cassava-wheat inclusion respectively during leavening. Cassava-wheat composite dough leavened with commercial yeast had the highest gas retention (85.50 cm3), followed by wheat dough co-fermented with amylolytic L. plantarum (AMz5), while cassava dough had the least (66.00 cm3). The 10% cassava-wheat composite dough had a dough volume comparable (p &gt; 0.05) to the 100% wheat dough. The dynamics of dough-specific volume decreased with cassava inclusion in the order of 10% &lt; 20% &lt; 30% &lt; 40% &lt; 50%. The pH decreased from 4.75 to 3.60 in the wheat dough and from 5.30 to 4.50 in the composite dough during proofing. Moreover, the continuous growth of lactic acid bacteria decreased with cassava flour inclusion. Similarly, the baker’s yeast exhibited steady growth in the cassava-wheat composite dough with fermentation. This data indicates that using 10% or 20% cassava flour inclusion will provide dough with the leavening kinetics necessary for acceptable bread production.

Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cake.

To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%-25% of sweet potato dry weight) on the quality attributes of sweet potato-oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p<0.05) and viscosity significantly decreased (p<0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%-25% oats is recommended to produce composite doughs with optimal quality and processing characteristics. PRACTICAL APPLICATION: As living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato-oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato-oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.

Effects of Freeze-Thaw Cycles on the Quality of a Novel Mixed Grain Composite Dough and Its Product (Potato-Oat Yu): Hybridization of Potatoes and Oats.

To provide a theoretical basis for the frozen storage of potato-oat composite dough and its products, this investigation examines changes in the quality of potato-oat composite dough and its resulting product during freeze-thaw cycles. The study measured key aspects such as moisture content, dynamic rheological properties, water state, protein secondary structure, color, and sensory assessment. The influence of these factors on the product's quality is analyzed. The findings revealed that the freeze-thaw treatment caused a reduction in water content, freezable water, and deeply bound water, as well as an increase in weakly bound water, β-sheet, random coil, and α-helix, and a decreased β-turn of the potato-oat composite dough. Additionally, the dough treated by freeze-thaw cycles resulted in darker color, and the sensory properties of the product were affected significantly after exceeding three freeze-thaw cycles. Moreover, an increase in the number of freeze-thaw cycles resulted in an upward trend of moisture content for the composite dough, whereas G' initially increased and then decreased. The G″ of the composite dough peaked after the third freeze-thaw cycle. Overall, the composite dough quality significantly deteriorated at the fourth freeze-thaw cycle. There was a significant increase in the freezable water content, the largest modulus of elasticity, and the smallest tan δ. Therefore, the usage of the potato-oat composite dough should not exceed three cycles.

Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions

Abstract(E,E)‐2,4‐Decadienal is an important product of deep‐frying systems and is regarded as a health hazard. The present study investigated the formation of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions, including types of deep‐frying oils, deep‐frying temperature, and dough composition. In addition, the correlation between (E,E)‐2,4‐decadienal formation and deep‐frying conditions was analyzed. The results showed that the (E,E)‐2,4‐decadienal content in the deep‐frying system was related to the linoleic acid level in the deep‐frying oils. Furthermore, adding 6% soy protein isolate to the dough considerably suppressed the formation of (E,E)‐2,4‐decadienal in the deep‐frying system, resulting in the lowest content at 43.52 mg kg–1. The highest (E,E)‐2,4‐decadienal content in the deep‐frying system (64.65 mg kg–1) was observed when a dough with a moisture content of 38% was used. The results of the correlation analysis revealed a strong association between the (E,E)‐2,4‐decadienal content in the deep‐fried dough sticks and their oil absorption capacity. The (E,E)‐2,4‐decadienal content increased with higher oil content in the deep‐fried dough sticks. Therefore, suppressing the oil absorption of deep‐fried dough sticks is an important approach for controlling (E,E)‐2,4‐decadienal content.Practical applications: As one kind of traditional deep‐fried foods in China, deep‐fried dough sticks attracted the attention of consumers because of its desirable flavor and texture. Thus, it is crucial to improve its safety and quality. As is known, (E,E)‐2,4‐decadienal is harmful to health, and it is the main aldehyde component in the deep‐frying system. Herein, it is important to improve the safety of deep‐fried dough sticks while suppressing the formation of (E,E)‐2,4‐decadienal in deep‐frying system and reducing the content of (E,E)‐2,4‐decadienal in deep‐fried dough sticks. On the one hand, the use of deep‐frying oils with lower level of linoleic acid could limit the formation of (E,E)‐2,4‐decadienal in deep‐frying system, which could also be achieved with the addition of protein into the dough. On the other hand, suppressing the oil uptake ability of deep‐fried dough sticks is an important approach to limit the level of (E,E)‐2,4‐decadienal in deep‐fried dough sticks.

Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior

AbstractBackground and ObjectivesMung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins, the effects of fresh egg white on their quality improvement were investigated. In this study, the dynamic rheological properties of the dough as well as the changes in free sulfhydryl and SS bonds were determined. The cooking characteristics, sensory, textural properties, and microstructure of the noodles were evaluated.FindingsResults revealed that the addition of 15% fresh egg white significantly improved the sensory scores of the wheat–mung bean (3:7) composite noodles, which might be attributed to the enhanced modulus of elasticity (G′) of the composite dough system, the increased hydrophilicity, and amount of free sulfhydryl and SS bonds in noodles. Meanwhile, scanning electron microscopy and confocal laser scanning microscopy further confirmed that the addition of 15% fresh egg white affected the structures of starch granule and protein network. Furthermore, the addition of 15% fresh egg white minimized the cooking loss and enhanced the springiness, adhesiveness, and chewiness of the noodles, which in turn resulted in the highest sensory scores.ConclusionsThe incorporation of 15% fresh egg white could enhance the quality characteristics of mung bean noodles by protein aggregation, thus receiving a favorable acceptance.Significance and NoveltyThis study explored the possibility of developing a novel noodle with 70% mung bean content. Moreover, the addition of 15% fresh egg white could significantly improve its quality and overall acceptability. This result contributes to the development of high‐content gluten‐free cereal or other legume noodles.

Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits

Solid fats (e.g., margarine) provide appealing taste, flavor and texture to bakery products including biscuits. However, margarine is rich in saturated and trans fatty acids, which are associated with increased cardiovascular disease risk. An oil-in-water emulsion gel was formulated with barley flour β-glucan concentrate/olive oil/water (13/10/77 w/w/w) to replace margarine in biscuits at 50–100% substitution; a full-fat biscuit (30% margarine) was also tested (control). A multi-instrumental analytical approach was employed to explore the dough rheological behavior and biscuits quality characteristics. Elasticity and viscosity of control dough were greater than those of the formulated composite doughs with the emulsion gel preparations as showed by frequency sweep and creep-recovery testing, while the flexural modulus and fracture strength of the biscuits decreased with increasing level of margarine substitution. Biscuits without margarine exhibited smaller diameter and higher thickness, compared to control, whereas products with higher fat substitution level had higher moisture and water activity. Nevertheless, the 50% fat substituted biscuit had similar flexural properties and microstructure, as revealed by texture analysis and SEM microscopy, respectively, to those of control; additionally, this reduced-fat product received acceptable ratings for flavor, fragility, hardness and overall acceptability by sensory analysis, similar to control. Furthermore, the product with higher margarine substitution levels exhibited slower rates of in vitro lipid hydrolysis (on biscuit weight basis) upon enzymatic intestinal digestion. Overall, the use of barley flour emulsion gel as substitute of solid fats in biscuits offers the advantage of producing healthier and acceptable products depending on the degree of fat replacement.

Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Effects of Carasau Dough Composition on the Microwave Dielectric Spectra up to 20 GHz

Carasau bread is a traditional product from Sardinia (IT). This flat bread is experiencing industrial advancement, through automation, and has great market potential. However, there is lack of understanding of how the composition (water content, salt, and yeast concentration) affects the product quality. In this work, a microwave dielectric spectroscopy study is performed to investigate how the composition of Carasau bread doughs influences the spectra of this food product up to 20 GHz. A third-order Cole–Cole model was used for the physical and quantitative understanding of the electromagnetic properties of this food product. Then, it has been studied how salt, yeast, and water variations affected the model parameters. This work could pave the route to the development of non-destructive, contactless microwave sensors for Carasau bread quality assessment.

Nutritional, sensory, and storage evaluation of Indian flatbread supplemented with quinoa and pearl millet flour

AbstractThe purpose of present study is to develop a nutritionally enriched Indian flatbread using nutritionally balanced crops. In this study, the whole wheat meal was used as a control and in formulations it was supplemented with quinoa (10%–40%), pearl millet (15%), and potato (5%) flour. The prepared formulations were evaluated for their chemical, physical, microstructural, texture, pasting, and sensory properties. Further, the shelf life of partially baked and packed flatbread at low temperature was also studied. The protein content of formulated flatbread increased from 7.30% to 8.12% with increase in percentage of quinoa flour from 10% to 40%. The pasting properties of composite flour showed a significant (p &lt; .05) reduction in peak, breakdown, trough, final, and setback viscosities. However, change in pasting behavior had no significant effect on dough handling, and the composite dough was smooth and sticky, and flatbread made with up to 30% quinoa flour showed full puffing. Color attributes of enriched flatbread showed a darker color than control, however, it was preferred by the panelists up to the optimum level of 30% quinoa flour. Scanning electron microscopy results indicated that the addition of quinoa and pearl millet flour destroyed the gluten network structure in the dough. Storage studies indicated shelf life of 10 days of partially baked and packed flatbread in a refrigerator freezer. The flatbread with formulation containing 50% whole wheat meal, 30% quinoa flour, 15% pearl millet flour, and 5% potato flour was found to be overall accepted by the consumer.Practical ApplicationsThe present study will lead to the development of nutritional and functional composite flatbread that will open up a new venture for utilizing quinoa and pearl millet flour for reducing malnutrition in developing countries.

A Malleable Composite Dough with Well-Dispersed and High-Content Boron Nitride Nanosheets.

Aggregation of two-dimensional (2D) nanosheet fillers in a polymer matrix is a prevalent problem when the filler loading is high, leading to degradation of physical and mechanical properties of the composite. To avoid aggregation, a low-weight fraction of the 2D material (<5 wt %) is usually used to fabricate the composite, limiting performance improvement. Here, we develop a mechanical interlocking strategy where well-dispersed high filling content (up to 20 wt %) of boron nitride nanosheets (BNNSs) can be incorporated into a polytetrafluoroethylene (PTFE) matrix, resulting in a malleable, easy-to-process and reusable BNNS/PTFE composite dough. Importantly, the well-dispersed BNNS fillers can be rearranged into a highly oriented direction due to the malleable nature of the dough. The resultant composite film has a high thermal conductivity (4408% increase), low dielectric constant/loss, and excellent mechanical properties (334%, 69%, 266%, and 302% increases for tensile modulus, strength, toughness, and elongation, respectively), making it suitable for thermal management applications in the high-frequency areas. The technique is useful for the large-scale production of other 2D material/polymer composites with a high filler content for different applications.

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors

Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread with health-enhancing properties. However, the incorporation of nonconventional flour in bread formula may influence the dough and bread quality properties. This study investigated the effect of partial substitution of wheat flour with OFSP (10–50%) and pumpkin flour (10–40%), baking temperature (150–200 °C) and baking time (15–25 min) on the quality properties of the composite dough and bread using response surface methodology (RSM). Dough rheological, bread physical and textural properties were analyzed, modelled and optimized using RSM. Satisfactory regression models were developed for the dough and bread quality attributes (R2 > 0.98). The dough development time, crust redness, hardness, and chewiness values increased while optimum water absorption of dough, specific volume, lightness, springiness, and resilience of bread decreased significantly (p < 0.05) with increasing incorporation of OFSP and pumpkin flour in the bread formula. Additionally, the specific volume, crust redness, crumb hardness, and chewiness of the composite bread increased significantly (p < 0.05) with increasing baking temperature from 150 to 180 °C but reduced at higher baking temperatures (≥ 190 °C). The staling rate declined with increased OFSP and pumpkin flour whereas increasing the baking temperature and time increased the bread staling rate. The optimized formula for the composite bread was 78.5% wheat flour, 11.5% OFSP flour, 10.0% pumpkin flour, and baking conditions of 160 °C for 20 min. The result of the study has potential applications in the bakery industry for the development of functional bread.Graphical

Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers’ Perception

With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.

Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava

The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics of optimal wheat−amaranth composite flour for each studied amaranth flour (AF) particle size at doses previously established based on an optimization process and to characterize from a physical, textural, nutritional, and sensorial point of view the obtained bread. The results revealed that the optimal wheat−amaranth composite flour with medium and small particle size, respectively showed a slightly lower α-amylase activity, while dough development time was significantly higher compared to the WF. A significant (p < 0.05) decrease was observed in the elasticity, deformation energy, and dynamic rheological parameters of the optimal composite dough for all the particle sizes, whereas fermentation parameters showed higher values compared to the control, indicating the ability of the gluten structure in large, medium, and small particle sizes of AF to hold the gas and to expand without collapsing. The physical, textural, and especially nutritional characteristics of the optimal WF-AF bread were enhanced. The sensory evaluation results revealed high scores (8.70) for the acceptability of optimal bread with a medium particle size as compared to wheat bread (8.25). The protein and ash content of the optimal breads with large, medium, and small AF particle sizes, respectively, increased significantly, from 8.92 to 10.58%, and 0.82 to 0.99%, respectively, relative to the wheat flour bread (8.35% and 0.72%, respectively). The mineral content was up to two times higher in the optimal breads compared to wheat flour bread. The findings generated from this study are helpful in bakery industry for designing products with enhanced nutritional properties and for introducing new products to the market.

Extruded finger millet improves rheology and quality of composite maize flatbread

Rising prevalence of celiac disease is driving the consumer toward alternative gluten-free flour for staple food making. Maize flour is gluten-free and widely consumed as unleavened flatbread (FB) in India. However, the quality of FB from maize dough is poor due to lack of gluten and viscoelasticity which causes difficulty in rolling, sheeting, and puffing. Research suggests that use of extruded flour can improve both technological and the functional quality of bread made from gluten-free flour. The present study evaluates the rheological and functional properties of the composite maize dough substituted with varying concentrations of extruded finger millet (EF). The pasting characteristics and the rheological properties of the composite flour were evaluated. An increased level of EF significantly enhanced the elastic character and textural properties of maize dough. The storage modulus (Gʹ) and loss modulus (G″) of the composite dough significantly increased compared with control dough. Sensory evaluation revealed that despite slight colour changes, in composite FB, the taste was at par with control. Results suggest that incorporation of extruded EF flour has the potential of improving the rheology, techno-functional and nutritional quality of maize based FB.

Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties

SummaryRefined wheat breads are popular staples worldwide. Although they have desirable texture, they generally attribute to a high glycaemic index value. Adding whole‐grain flour to produce composite breads with both slower starch digestibility and ideal texture worth investigation. The present study investigated the pasting, farinographic and viscoelastic properties of the quinoa flour (QF)‐wheat flour (WF) composite dough. QF addition reduced the peak, final, breakdown and setback viscosities of the composite flour, indicating that starch gelatinisation was inhibited and retrogradation was slowed. QF addition increased G′ and G′′, while decreased tan δ (G′′/G′), exhibiting that the elasticity prevailed over viscosity for the composite dough. Farinograph analysis showed that when QF addition exceeded 20%, the stability time decreased and weakening degree increased sharply. Although creep‐recovery tests showed that 40% of QF addition exhibited the highest resistance to deformation, it disrupted the gluten network and brought negative effects on the composite dough. Taken these together, the composite wheat dough containing 20% of QF exhibited ideal rheological properties comprehensively. These results might be useful to develop and optimise mixed‐grain breads with lower glycaemic index.

Desirability-based optimization of bakery products containing pea, hemp and insect flours using mixture design methodology

Simplex lattice design was used to design 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific volume, texture and cost of the 15 samples plus the control (0% added protein) were analysed. Results showed that the effect of PP, HP and IP on cake properties could be modelled with linear regressions (96.80% < R2 < 99.96%). Ternary diagrams showed the effect of the combination of the three proteins in each response. The desirability function was used to obtain a multi-response optimization of the samples with maximum protein, maximum specific volume and minimum incremental cost. Sensory results of the 5 optimised samples showed that by combining 3.75% pea, 3.75% hemp and 7.5% insect it was possible to obtain a dairy- and egg-free sponge cake without significant differences from the control with animal-derived proteins.

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.

This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and development time while maintaining the dough stability. Supplemented breads had 13%, 51%, and 132% higher protein, mineral, and crude fiber content, respectively, than control bread (100% wheat). The breadmaking features, color and crumb firmness, were affected by the substitution level. Sensory analysis revealed that germination could improve the taste and smell of breads produced with ayocote bean flour. The sensory attribute scores of 10% AGF bread were comparable to those of the control bread. Supplementation reduced the in vitro protein digestibility, although the effect was less pronounced in 10% ARF and 20% AGF breads. The limiting amino acid score of supplemented breads increased up to 70%, which improved their protein digestibility-corrected amino acid scores. Supplementation with 20% or 30% of both ARF and AGF increased resistant starch values and decreased the total digestible starch of breads. Thus, the results showed that substituting wheat with ARF or AGF improves the nutritional properties of bread. However, low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties. PRACTICAL APPLICATION: Substituting wheat flour with ayocote bean flour improved the nutritional value of bread. Germination of ayocote beans decreased the cooking stability of composite dough. Bread fortified with ayocote flour had high levels of essential amino acids. Bread with raw or germinated ayocote flours had high limiting amino acid scores. Composite bread had high resistant starch and low total digestible starch.