Effect of the addition of mixture of plant components on the mechanical properties of wheat bread
 
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1
Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
2
Department of Thermal Engineering, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
3
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
4
Department of Food Technology, College of Food Sciences, University of Al-Qasim Green, Babylon, Iraq
Publication date: 2017-10-22
 
Int. Agrophys. 2017, 31(4): 563–569
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ABSTRACT
Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) – added at 0, 5, 10, 15, 20, 25 % – into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.
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