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Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

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Abstract

Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50% levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution (30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological characteristics.

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Abbreviations

BWF:

bread wheat flour

DWF:

durum wheat flour

RF:

rice flour

CF:

corn flour

SF:

soya flour

BU:

Brabender units

FWA:

flour water absorption (%)

DDT:

dough development time (min)

St.:

dough stability (min)

DS:

dough degree of softening (BU)

Ex:

dough extensibilty (mm)

R50 :

dough resistance to deformation (BU)

A:

dough energy (cm2)

Sp. Vol.:

loaf specific volume (cm3/g)

L:

chromatic component (lightness)

b:

chromatic component (yellow)

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Acknowledgment

We acknowledge Stavros Fotopoulos (Dakos Mills) and Athanasia Kyritsi (Agrino SA) for the technical assistance and for providing the wheat and rice flours used.

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  1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780, Athens, Greece

    Dimitrios Sabanis & Constantina Tzia

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  1. Dimitrios Sabanis
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  2. Constantina Tzia
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Correspondence to Constantina Tzia.

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Sabanis, D., Tzia, C. Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars. Food Bioprocess Technol 2, 68–79 (2009). https://doi.org/10.1007/s11947-007-0037-7

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