Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2018.10.1.16
Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut
IVAN ŠVEC
orcid.org/0000-0001-9275-1298
; University of Chemistry and Technology Prague (UCT), Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic
MARIE HRUŠKOVÁ
; University of Chemistry and Technology Prague (UCT), Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic
IVANA KADLČÍKOVÁ
; University of Chemistry and Technology Prague (UCT), Department of Carbohydrates and Cereals, Technická 5, 166 28 Prague 6, Czech Republic
Sažetak
To elevate dietary fibre content in wheat bread, additions of barley flour
were tested (30%) alone, and in combination with 5% or 10% of chestnut
and acorn flour. Acorn flour elevated dietary fibre content more effectively
than the chestnut flour did (TDF up to 7.8%). Non-gluten nature of
proteins in non-traditional raw materials also affected farinograph,
extensograph and amylograph features, used for predicting bakery
procedure. Technological parameters (Falling Number, Zeleny
sedimentation value) decreased to nearly 30% compared to the wheat
flour. Water absorption increased about 2% in total, especially owing to
the chestnut presence in the composite flour. All three alternative crops
slowed dough development, but the dough softening degree depended on
their combination. Viscoelastic behaviour has worsened (mainly parameter
extensograph energy), depending on the type and the addition of the non-
traditional products in the tested mixtures. Changes of suspension structure
were reflected in maximum viscosity, which became lower during the
amylograph test. A significant worsening of the buns specific volume and
vaulting reflected a partial dilution of the gluten network of the dough. The
highest addition of the chestnut flour in the recipe caused a decrease to less
than one half compared to the wheat product. By the principal component
analysis, some rheological parameters, together with specific bread
volume, were identified as principal for sample distinguishing. In terms of
wheat flour and bread quality, barley flour addition in the mixtures had a
prevailing effect on the tested tri-composites.
Ključne riječi
wheat-barley composite flour; chestnut and acorn flour; bread; PCA
Hrčak ID:
200556
URI
Datum izdavanja:
25.5.2018.
Posjeta: 1.473 *