Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Kotsiou, Kali; Sacharidis, Dimitrios-Diogenis; Matsakidou, Anthia; Βiliaderis, Costas G.; Lazaridou, Athina

doi:10.1016/j.foodhyd.2021.107322

Cited by 46 publications

(42 citation statements)

References 63 publications

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“…The interactions of CGF and LGF chemical compounds with the gluten-starch matrix components seem to restrict the extensibility [20]. Our results are in agreement with those previously reported in the literature [20,21]. Weakening effects of CGF and LGF respectively on the mixed dough were obtained, taking into account that the alveograph energy values decreased as the addition level was higher.…”

Section: Discussionsupporting

confidence: 92%

“…Germinated lupin and chickpea are sources of proteins and fibers which may interfere with wheat flour components [22,23]. The interactions of CGF and LGF chemical compounds with the gluten-starch matrix components seem to restrict the extensibility [20]. Our results are in agreement with those previously reported in the literature [20,21].…”

Section: Discussionsupporting

confidence: 91%

“…Dough elasticity raise can be caused by the increase of thiol group or a sulfhydryl group (SH) number, which determine dough oxidation through the mechanical action, the transformation of SH-bonds in disulfide bond (SS-bond), this newly formed SS-bond contributing to the increase in dough elasticity [21]. The increased amounts of proteins and polysaccharides, especially dietary fibers from CGF and LGF, may interfere with proper hydration and development of the gluten matrix, decreasing gluten plasticity [20]. Collar and Angioloni [42] stated that the addition of legume flours in wheat flour resulted in a significant effect on dough fundamental rheological characteristics which are mainly dependent on flour biopolymers, the rheological behavior of dough being dependent on the quantity and nature of the legume flour added.…”

Section: Discussionmentioning

confidence: 99%

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Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

et al. 2021

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Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

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Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

et al. 2021

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“…The fact that the values of G and G increased as the additional level of GLF increased shows that this addition improved the viscoelasticity of the dough. These data were similar to the results reported by others when germinated peas [25] or roasted chickpea flour [42] were incorporated in dough recipes. The fact that the value of the parameter tan δ is less than 1 indicates that the dough had a solid-like behavior.…”

Section: Dough Fundamental Rheological Propertiessupporting

confidence: 91%

“…The decrease in the value of the specific volume of bread samples to an addition of more than 15% GLF in wheat flour may be explained by the fact that, in the dough system, a disruption of the gluten matrix by the nonelastic lupine proteins from GLF incorporated in bread recipe may occur [47]. At the same time, the decrease in the loaf volume value may be a consequence of the increase in the viscosity of the dough and its resistance to deformation, which leads to a decrease in its expansion capacity during the proofing and baking stages [42]. The lowest loaf volume value for the bread sample with the highest level of GLF addition in the bread recipe compared to the control one is in accordance with the Alveograph data that presented, for this sample, the highest tenacity and the lowest extensibility and baking strength values.…”

Section: Bread Physical Characteristicsmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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Recent advancements in the development of multigrain bread

et al. 2022

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Background and Objectives Multigrain bread is bread prepared from multiple flours of different cereals. This review aims to assess the technological and nutritional properties of multigrain doughs and bread and discuss challenges and opportunities. Finding Increased consumer awareness of healthy nutrition urges the demand for beneficial health foods in the market. The primary aim of developing multigrain bread is to take care of the expanding demand for a healthy diet concerning the economy and exploit minor cereals. Multigrain bread includes grains such as wheat, rice, barley, oat, maize, rye, pseudocereals, and pulses and allows the development of products with enhanced nutritional profiles. Combining flours with differences in composition significantly affects the water absorption behavior and ultimately leads to a difference in dough handling and nutritional properties. Bread prepared from multigrain is nutritionally superior to 100% wheat‐based bread. Sometimes the development of multigrain products is a technological challenge as various grains are used, different in composition and nature, which affects the color, texture, and sensory attributes. Conclusion Consumer preference for multigrain bread increases due to its high nutritional profile and potential health benefits.

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Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena

Cited by 46 publications

References 63 publications

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

Recent advancements in the development of multigrain bread

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