Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Mlakar, Silva Grobelnik; Bavec, Martina; Turinek, M.; Bavec, Franc

doi:10.17221/61/2009-cjfs

Cited by 26 publications

(8 citation statements)

References 30 publications

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“…Higher water absorption (53.0–64.4%) of spelt flour was reported by Bojňanská and Frančáková (2002). Wheat flour was generally characterized by higher water absorption (56.4%) than spelt flour, whereas contrary results were reported by Grobelnik Mlakar et al (2009). The lowest water absorption (52.6% on average) was found in Belgian spelt varieties.…”

Section: Resultsmentioning

confidence: 69%

Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today

et al. 2017

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Spelt grain has high nutritional value, but the rheological properties of dough made from spelt flour remain insufficiently investigated. Most studies have focused on comparing various breeding lines and accessions of spelt with selected conventional varieties. The aim of this study was to analyze the rheological properties of dough made from the flour of 14 winter and one spring spelt varieties cultivated today compared with two reference varieties of common wheat. The analyses were performed by the Mixolab test. In comparison with common wheat, spelt varieties were characterized by significantly lower values of the gluten index (16–42 versus 87%), Zeleny index (23–28 versus 46 cm3), and kernel vitreousness (5–35 versus 51%). Doughs produced from spelt and common wheat flour differed significantly it their rheological properties. Mixolab profiles demonstrated significant variations in the values of the retrogradation index (2–8), amylase index (1–8), water absorption index (0–6), and gluten+ index (1–7) across the tested spelt varieties. Principal component analysis revealed that all six Mixolab indicators strongly discriminated wheat and spelt varieties. The results clearly indicate that some modern varieties of spelt have high breadmaking potential. They are also characterized by relatively high variation in the analyzed technological properties of grain and flour.

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Section: Resultsmentioning

confidence: 69%

Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today

et al. 2017

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“…Pseudocereal amaranth is a gluten-free grain and its addition in composite flour in the bread-making process is a challenge. Some authors demonstrated that less than 20% amaranth replacement positively influenced bread physical parameters, especially the loaf volume, due to the reduction of gluten content in composite flour [7,8]; however, Burisova et al [9] and Miranda-Ramos et al [3] showed that amaranth content higher than 20% decreased the content of gluten and had a negative effect on the dough quality (adhesiveness) and bread (low volume and flavor). In recent years, a considerable number of researchers have also focused on highlighting the technological benefits that the addition of pseudocereals brings to bread when innovative manufacturing techniques are employed (e.g., reduction of particle size and use of sourdough) and adequate proportions of pseudocereals are used [3,4].…”

Section: Introductionmentioning

confidence: 99%

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Coțovanu

Mironeasa

2021

Foods

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The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

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“…The effect of nutritional improvement (Shahzadi et al . 2005; Grobelnik Mlakar et al . 2009; Boye et al .…”

Section: Introductionmentioning

confidence: 99%

The Effects of Wheat Flour Substitution With Grape Seed Flour on the Rheological Parameters of the Dough Assessed by Mixolab

Mironeasa¹,

Codină²,

Mironeasa

2011

Journal of Texture Studies

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The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four types of wheat flour differentiated from a quality point of view. The rheological properties of the dough, substituted with GSF from the Aligoté variety, were recorded in the Mixolab device. The substitution has the effect of decreasing the Falling Number index simultaneously with the increase of the substitution level. The effects on the rheological properties are: the decrease of the dough's opposed torque, the increase of the dough's stability, the increase of the gelatinization temperature and the increase of the dough's opposed torque at the starch gelling, obviously improving the rheological properties of the dough, obtained from these flour mixtures. The results demonstrate the potential GSF in development composite flours. PRACTICAL APPLICATIONS This article brings into discussion the changes occurring as a result of the substitution of wheat flour with grape seed flour (GSF) in the rheological characteristics of wheat flour dough. The effects of the substitution level of basic wheat flour with GSF on the rheological properties of dough show that GSF can be an excellent source of food ingredient, which technological functionality is worth observing. This study can contribute to the development of new bread‐making products, improving their quality and providing health benefits.

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Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Cited by 26 publications

References 30 publications

Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today

Quality Parameters and Rheological Dough Properties of 15 Spelt (Triticum spelta L.) Varieties Cultivated Today

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

The Effects of Wheat Flour Substitution With Grape Seed Flour on the Rheological Parameters of the Dough Assessed by Mixolab

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