Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

Zahra Sheikholeslami; Maryam Mahfouzi; Mahdi Karimi; Toktam Hejrani; Mahdi Ghiafehdavoodi; Masoud Ghodsi

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Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum

Zahra Sheikholeslami ^[3] ; Maryam Mahfouzi ^[1] ; Mahdi Karimi ^[3] ; Toktam Hejrani ^[2] ; Mahdi Ghiafehdavoodi ^[3] ; Masoud Ghodsi ^[4]
1. [1] Ferdowsi University of Mashhad
  
  Ferdowsi University of Mashhad
  
  Irán
2. [2] Islamic Azad University
  
  Islamic Azad University
  
  Irán
3. [3] Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
4. [4] Seed and Plant Improvement Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO), Mashhad, Iran
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Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 27, Nº 5, 2021, págs. 413-425
Idioma: inglés
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Resumen
- During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.