Evaluation of a Functional Bread Made with Wheat Flour (<i>Triticum</i> spp.), Tarwi Flour (<i>Lupinus mutabilis</i> Sweet) and Hydroxypropyl Methyl Cellulose
2024
Paola Sánchez-Guamba | Pedro Maldonado-Alvarado
Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread made with wheat flour (<i>Triticum</i> spp.), tarwi flour (<i>Lupinus mutabilis</i> Sweet) and Hydroxypropyl Methyl Cellulose (HPMC). The partial substitution levels evaluated were 0, 5, 10, 15, 20 and 25% with and without the addition of HPMC as a bread improver. The bread’s volume, weight, height and specific volume were determined. Sensory tests of the bread were carried out to determine bakery aptitude and acceptability. The specific volumes of the bread were 3.90; 3.46; 3.27; 3.23; 2.98 and 2.62 cm<sup>3</sup>/g in samples without HPMC and 4.60; 4.28; 4.27; 3.26; 2.96 and 2.62 cm<sup>3</sup>/g in samples with HPMC, respectively. These values had reciprocity with the heights of the breads, which were between 8.90 and 6.00 cm in samples without HPMC and between 10.55 and 6.50 cm in samples with HPMC. The specific volume of bread decreased from 15% substitution. The sample with 0, 5 and 10% substitution with tarwi flour had both acceptability and bakery aptitude.
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