Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour

[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV) and the physical properties of dough (Kieffer Extensibility Rig) were determined. Significant changes in the pasting properties of the substituted flours according to degree of substitution were observed. The RVA pasting parameters increased with the degree of substitution in all cases. The dough maximum force in tension (Rmax) and deformation work were also affected by degree of substitution and cereal type. The DV of wheat flour substituted with OF showed no significant differences from WF, but significant differences were observed when SF or CF were used. These modifications were related to changes in the composition of the dry matter resulting from differences in the properties of substitution cereal components (carbohydrates, proteins, ash and lipids). Hence low substitutions could considerably reduce the cost of raw materials and could nutritionally improve products with cereal blends. However, it is necessary to evaluate any changes in bread characteristics.Vásquez, F.; Verdú Amat, S.; Islas, AR.; Barat Baviera, JM.; Grau Meló, R. (2016). Effect of low degrees of substitution with sorghum, oat and corn flours on physicochemical properties of composite flour. Cogent Food & Agriculture. 2(1):1-12. doi:10.1080/23311932.2016.1269979S1122