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December 2024 (published: 13.12.2024)
Number 4(62)
Home > Issue > Baking and rheological properties of alternative flour types
Korovyansky Vyacheslav S., Novichenko Alexander A. , Ivanova Vera A. , Gur’ev Sergey S. , Kondratev Mikhail A. , Gud Vladislav A.
The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheological properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and falling number measurement device (Perten). It was found that amaranth flour had the greatest effect on the water absorption capacity of the flour mixture, with its increase by 13.3% when replacing wheat flour at a 25% ratio. To evaluate the baking properties of the studied flour types, an analysis on their influence on the volume of finished products, sensory characteristics of bread, and change of bread softness during storage was conducted with the use of a texture analyzer (TA.XTplus100C). When 10% coconut flour was added to the dough, its kneading stability increased significantly, reaching 48 minutes 49 seconds. Alveographic tests demonstrated a decrease in the baking power of the dough semifinished products in all samples, with the corn flour sample showing the smallest decrease of 35.2% and the lentil flour sample showing the largest decrease of 75.4%. Based on the studies conducted, the amylograms of the flour mixtures showed the highest increase of 486 units in the gelatinization maximum in the sample containing corn flour at 25% dosage. Replacing wheat flour with coconut flour, corn flour, and hydrothermally unprocessed buckwheat flour reduced the specific volume of bread. The most pronounced decrease in specific volume was observed when replacing with coconut flour, by 0.6 cm3/g at 25% replacement. The optimum ratio of dough rheological properties and baking quality was achieved in the mixture of high-grade wheat flour with 25% amaranth flour.
Keywords: biotechnology; bakery products; rheological properties of the dough; gluten-free flour; breadmaking properties
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.641.2
Baking and rheological properties of alternative flour types
The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheological properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and falling number measurement device (Perten). It was found that amaranth flour had the greatest effect on the water absorption capacity of the flour mixture, with its increase by 13.3% when replacing wheat flour at a 25% ratio. To evaluate the baking properties of the studied flour types, an analysis on their influence on the volume of finished products, sensory characteristics of bread, and change of bread softness during storage was conducted with the use of a texture analyzer (TA.XTplus100C). When 10% coconut flour was added to the dough, its kneading stability increased significantly, reaching 48 minutes 49 seconds. Alveographic tests demonstrated a decrease in the baking power of the dough semifinished products in all samples, with the corn flour sample showing the smallest decrease of 35.2% and the lentil flour sample showing the largest decrease of 75.4%. Based on the studies conducted, the amylograms of the flour mixtures showed the highest increase of 486 units in the gelatinization maximum in the sample containing corn flour at 25% dosage. Replacing wheat flour with coconut flour, corn flour, and hydrothermally unprocessed buckwheat flour reduced the specific volume of bread. The most pronounced decrease in specific volume was observed when replacing with coconut flour, by 0.6 cm3/g at 25% replacement. The optimum ratio of dough rheological properties and baking quality was achieved in the mixture of high-grade wheat flour with 25% amaranth flour.
Keywords: biotechnology; bakery products; rheological properties of the dough; gluten-free flour; breadmaking properties
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License