TITLE:
Composite Flours-Characteristics of Wheat/Hemp and Wheat/Teff Models
AUTHORS:
Marie Hrušková, Ivan Švec, Ivana Jurinová
KEYWORDS:
Wheat and Hemp Composite Flour; Protein Content; SRC; Dietary Fibre; Baking Test
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.11,
November
19,
2012
ABSTRACT: Wheat/hemp
and wheat/teff model composites were prepared as 90:10 and 80:20 w/w blends,
using two different Czech commercial wheat flour samples (standards M, M1) and
bright/dark forms of these non-traditional crops flour. The objective of this study was to determine the effect of
alternative flour samples on the blend compositional profiles including dietary
fibre content, on the technological quality described by modern Solvent
Retention Capacity method and on laboratory
baking test results. According to
seeds composition, nutritional flour enrichment reached higher levels of
protein (from approx. 13.0% about 30% vs. 6%) and fibre contents (from approx.
3.3% about 50% vs. 30%) in the case of hemp and teff samples. In terms of the
SRC profile, the qualitatively better sample M was weakened by hemp flour
additions, while somewhat worse sample M1 was improved by teff flour additions.
Results from the baking test showed that the hemp composites were partly
dependent on hemp flour form. Volumes of
bread with bright hemp were diminished from 257 mL/100g up to 196 mL/100g, the
products containing dark hemp increased up to 328 mL/100g. Teff-fortified bun
volumes were evaluated in close range of 325 - 369 mL/100g against 381 mL/100g for standard M1.
Sensorial score of wheat/hemp breads were worse owing to spicy taste and fatty
aftertaste, while hay-like by-taste in wheat/teff bread could be tolerable of
10% in recipe.