Evaluation of wheat/non-traditional flour composite

Taťana Hofmanová, Marie Hrušková and Ivan Švec
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Taťana Hofmanová: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Marie Hrušková: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Ivan Švec: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 3, 288-295

Abstract: We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

Keywords: dietary fibre; flour; minerals; proteins; resistant starch; baking test (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:311-2013-cjfs

DOI: 10.17221/311/2013-CJFS

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