Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread
This study investigated the effects of tiger nut flour (TNF) incorporation (5–25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical analysis demonstrated that 10% TNF subs...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/2/229 |
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| Summary: | This study investigated the effects of tiger nut flour (TNF) incorporation (5–25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical analysis demonstrated that 10% TNF substitution yielded the highest specific volume (2.4 mL/g) and porosity (67.0%), with significant textural changes observed at higher concentrations. Bioactive compound analysis showed progressive increases in the total polyphenol content and antioxidant activity with increasing TNF levels, particularly in 25% TNF bread (111.31 mg TE/g dm in crumb). Storage studies over 7 days indicated that TNF incorporation affected bread staling characteristics, with 10–15% substitution levels maintaining better textural properties. The results suggest that TNF incorporation up to 15% can enhance bread’s nutritional value, while maintaining acceptable technological properties, with 10% substitution showing an optimal balance between functional benefits and bread quality. |
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| ISSN: | 2304-8158 |