Technological characteristics of wheat and non-cereal flour blends and their applicability in bread making
2015
Pejcz, E. | Mularczyk, A. | Gil, Z.
Alternative materials for bread production, which are used to enrich its composition, cause changes in the quality of dough and loaves that are important for bakers. We tested the applicability in bread making of four non-cereal flours: chestnut, coconut, flax and hemp at 5%, 10% and 15% of wheat flour replacement. All the flours, except for chestnut, improved dough rheology and protein content. Coconut flour decreased gelatinization maximum, while the other flours, in particular flax flour, increased it. The increasing rate of coconut flour and 15% of chestnut and hemp flours reduced the bread volume, while 10% of flax flour improved it. All the flours, except for coconut, darkened the crumb, chestnut gave it additional purple shade and hemp made it the darkest. Coconut and flax addition gave the bread high sensory acceptability, while chestnut and hemp breads were negatively scored due to a strong, strange and musty aroma, and a strange crumb colour.
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