An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

Coțovanu, Ionica; Mironeasa, Silvia

doi:10.3390/agronomy12102271

Cited by 6 publications

(7 citation statements)

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“…The partial replacement of refined wheat flour with pseudocereal flour influenced the quality and nutritional value of the bread depending on the particle size and the optimal dose. From the point of view of the nutritional value, due to the protein quality of the pseudocereal flour given by the amino acid content, an improvement of the bakery products can be obtained when refined wheat flour is substituted with pseudocereal flour [ 63 ]. Mineral content values were generally higher in the optimal breads containing buckwheat, depending on particle size.…”

Section: Discussionmentioning

confidence: 99%

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

Coțovanu

Mironeasa

2023

Foods

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This study explored the effect of substituting wheat flour (WF) with distinctive optimal doses of buckwheat flour (BF) corresponding to large, medium, and small particle sizes (PS), previously established based on an optimization process, on composite flour characteristics, dough rheology, and bread quality. The optimal dose for each PS was established in a previous study. The highest value for protein, lipid, mineral, and amino acids was found in the optimal composite flour with medium PS, with significant differences between those with large and small PS. The addition of BF in WF at doses corresponding to each fraction provides optimum rheological properties, with the large and medium PS providing higher performance compared to the small one. The same tendency was observed for volume and texture parameters of bread made from optimal composite flours with medium and large PS, respectively, but the crust and crumb lightness presented lower values than bread with small PS. Regarding the bread nutritional profile, the sample with medium PS possessed the highest protein, lipid, and ash content. Compared to the wheat bread, a considerably higher amino acid content, up to 21.22%, was found in bread made from optimal composite flours with medium and small PS, respectively. The bread samples with medium and large PS, respectively were superior in minerals, the value being up to 2.63 times higher compared to the control. Sensory characteristics results revealed that the bread samples containing 9.13% large and 10.57% medium PS were the most preferred by panelists. The results of this research make an important base to suitably develop wheat–buckwheat bread applications in the future.

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Section: Discussionmentioning

confidence: 99%

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

Coțovanu

Mironeasa

2023

Foods

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“…The wheat–quinoa composite flour samples (OF_QL, OF_QM, and OF_QS) were prepared by adding the optimal doses of 9.13, 10.57, and 10.25% quinoa flour—established for large, medium and small particle size, respectively, in a previous study [ 54 ]—to wheat flour, and mixing for 30 min in a Yucebas Y21 machine (Izmir, Turkey). Wheat flour was considered the control.…”

Section: Methodsmentioning

confidence: 99%

“…The indirect method of dough preparation was carried out by mixing half flour with all water and yeast in order to form a leaven at 30 ± 2 °C and 85% relative air humidity (RH) and leaving this mixture for two hours in a fermentation chamber (PL2008, Piron, Cadoneghe, Padova, Italy). When fermentation finished, the second part of the flour with the salt was added, mixed for 10 min using a Kitchen Aid mixer (Whirlpool Corporation, Benton Harbor, MI, USA), and allowed to complete its process of sugar fermentation for another hour in the same conditions [ 54 , 55 , 56 ]. After that, portions of 400 were shaped manually, placed in molds and subjected to final fermentation for 60 min.…”

Section: Methodsmentioning

confidence: 99%

“…The physical characteristics of the bread samples made from optimal wheat–quinoa composite flour and wheat flour, bread volume (BV), specific volume (Sp_Volume), porosity, and elasticity were determined according to the Romanian standard SR 90: 2007 [ 62 ]. A TVT-6700 texture analyzer (Perten Instruments, Hägersten, Sweden) was used for analyzing bread firmness, springiness, cohesiveness, gumminess, resilience and masticability using the working setting shown in a previous study [ 54 ], and the values were recorded and processed by TexCalc 5 software (5.1.0.x. version, Perten Instruments, Hägersten, Sweden).…”

Section: Methodsmentioning

confidence: 99%

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Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

Coțovanu

Mironeasa

2023

Plants

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One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat–quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.

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“…Non‐wheat flour interacts with the gluten network, resulting in decreased dough characteristics and a decrease in the ultimate quality of the bread produced (Collar et al., 2007). The physicochemical properties of fiber, such as solubility, viscosity, water retention capacity, and oil binding capacity, can cause changes in the properties of the dough, such as water absorption, extensibility, dough development time, toughness, and so on, which in turn affect the composition, physical characteristics, and organoleptic characteristics of the final product (Coţovanu & Mironeasa, 2022).…”

Section: Introductionmentioning

confidence: 99%

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Rashed,

Pojić,

McDonagh

et al. 2024

Journal of Food Science

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The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno‐functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β‐glucan levels (0.13–1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44–0.33 g/100 g), and fructose (1.06–0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi‐criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour.Practical ApplicationThe use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β‐glucan, high fiber, and low reduced sugar claims.

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An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

Cited by 6 publications

References 50 publications

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

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