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The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

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Abstract

Wheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.

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Acknowledgments

Financial support for this research was awarded by the Irish Department of Agriculture and Food’s Food Institutional Research Measure (FIRM). Additionally, we gratefully acknowledge the input of Mr. Antonio Stella and Mareile Heitmann for their contribution to this work.

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. School of Food and Nutritional Science, University College Cork, National University of Ireland, Cork, Ireland

    Emanuele Zannini, Deborah M. Waters & Elke K. Arendt

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  1. Emanuele Zannini
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  2. Deborah M. Waters
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  3. Elke K. Arendt
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Correspondence to Elke K. Arendt.

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Zannini, E., Waters, D.M. & Arendt, E.K. The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. Eur Food Res Technol 238, 763–771 (2014). https://doi.org/10.1007/s00217-014-2161-8

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  • DOI: https://doi.org/10.1007/s00217-014-2161-8

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