Technological quality of dough and breads from commercial algarroba–wheat flour blends
- Correa, María Jimena
- Salinas, Maria Victoria
- Carbas, B.
- Ferrero, Cristina
- Brites, C.
- Puppo, Maria Cecilia
DOIAbstract
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to so...
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