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Technological quality of dough and breads from commercial algarroba–wheat flour blends

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Abstract

Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons were highly bound to the dough matrix. Dough samples with algarroba flour showed lower G′ and G″ values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose–amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.

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Acknowledgements

Authors would like to acknowledge the UNLP, CONICET and MINCYT (Argentina) and FCT (Portugal) for the financial support (MINCYT-FCT PO-0928-2009). Authors also want to thank the kind cooperation of Elena Golovushkina and Christopher Young for the English revision of the manuscript.

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Authors and Affiliations

  1. CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina

    M. J. Correa, M. V. Salinas, C. Ferrero & M. C. Puppo

  2. Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata, 60 y 119, CP 1900, La Plata, Argentina

    M. C. Puppo

  3. Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal

    B. Carbas & C. Brites

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  1. M. J. Correa
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  2. M. V. Salinas
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  3. B. Carbas
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  4. C. Ferrero
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  5. C. Brites
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  6. M. C. Puppo
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Correspondence to M. C. Puppo.

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Correa, M.J., Salinas, M.V., Carbas, B. et al. Technological quality of dough and breads from commercial algarroba–wheat flour blends. J Food Sci Technol 54, 2104–2114 (2017). https://doi.org/10.1007/s13197-017-2650-4

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  • DOI: https://doi.org/10.1007/s13197-017-2650-4

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