Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

Biduski, Bárbara; Maçãs, Mariana; Vahedikia, Nooshin; O’Connor, Paula M.; Hussey, Karen; Simpson, Jeremy C.; Mysior, Margaritha M.; Gallagher, Eimear

doi:10.1016/j.foostr.2023.100364

Cited by 5 publications

(2 citation statements)

References 35 publications

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“…The subjective water absorption capacity (SWAC) of the samples presents significant differences (p < 0.05) whose results are superior to the IAA with the exception of T7. These values are lower than what was reported in similar samples of kiwicha flour obtained by Dussán-Sarria et al [21], whose values were influenced by the solid and elastic behavior generated by an interaction between the fiber and starch with the proteins [22] of the flour, mainly gluten in the case of wheat. The soluble material index (SMI) presents a significant difference between the treatments (p < 0.05), presenting two well-differentiated groups, the first group consisting of T2, T3, T4, T6 and T7, while T1 and T5 present similarity.…”

Section: Technofunctional Propertiescontrasting

confidence: 66%

“…Samples T2 and T6 showed less pseudoplastic behavior, and samples T3 and T5 presented more pseudoplastic behavior, suggesting an interaction between wheat, quinoa and kiwicha flours. The incorporation of different percentages of quinoa and kiwicha flours produced changes in the rheology of the dough [ 22 ]. Raman spectroscopy is a technique that allows the structural identification of molecules and is being used in the characterization of various materials in their different forms, including thin films, powders, liquids, volumetric samples and even gases, which only require a small amount of sample.…”

Section: Resultsmentioning

confidence: 99%

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Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Jamanca-Gonzales,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Molecules

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Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.

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Section: Technofunctional Propertiescontrasting

confidence: 66%

Section: Resultsmentioning

confidence: 99%