Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Abstract

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5–15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.

A proposal to model the pasting curve of gluten‐free bakery formulations

“…Palabiyik et al (2017) propose the Arrhenius equation to model the breakdown of starches at variable temperatures. This model cannot always be applied, since it has been observed that some starches, such as corn, wheat, quinoa, and amaranth (Rumler et al, 2023), initiate the breakdown process when the temperature is constant, therefore, as shown in Table 5, for the formulations with Andean grains, parameters could not be found for that section. On the contrary, it was possible to model the decrease in viscosity at variable temperature in the control formulation (PS).…”

“…Palabiyik et al (2017) propose the Arrhenius equation to model the breakdown of starches at variable temperatures. This model cannot always be applied, since it has been observed that some starches, such as corn, wheat, quinoa, and amaranth (Rumler et al, 2023), initiate the breakdown process when the temperature is constant, therefore, as shown in As can be seen, the model proposed in this research only considers the variation of viscosity over time, on the contrary, the model proposed by Palabiyik et al (2017), considers the influence of temperature variation in some sections of the curve. Including for this purpose the Arrhenius equation (kJ/mol), which can correctly fit the experimental data, but does not provide a correct interpretation of the activation energy parameter.…”

Evolving Paradigms in Sorghum Research: A Bibliometric and Content Analysis of Global Trends and Future Directions

“…Blending sorghum and various wheat cultivars increases genetic variety and improves the final product's nutritional value. This proactive strategy addresses agricultural and nutritional challenges in evolving climate conditions, contributing to more sustainable and resilient food systems [51].…”

Global Trends and Future Works in Sorghum Research: A Combined Bibliometric and Content Analysis Approach

“…Blending sorghum and various wheat cultivars increases genetic variety and improves the final product's nutritional value. This proactive strategy addresses agricultural and nutritional challenges in evolving climate conditions, contributing to more sustainable and resilient food systems [49].…”