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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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/229 |
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| author | Svitlana Nedviha Joanna Harasym |
| author_facet | Svitlana Nedviha Joanna Harasym |
| author_sort | Svitlana Nedviha |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8a3c1488db2e4100b5bf32ed74889f5e |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-8a3c1488db2e4100b5bf32ed74889f5e2025-01-24T13:32:56ZengMDPI AGFoods2304-81582025-01-0114222910.3390/foods14020229Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour BreadSvitlana Nedviha0Joanna Harasym1Department of Bakery and Confectionary Technology, State Biotechnological University, Alchevskih St. 44, 61002 Kharkiv, UkraineDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandThis 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.https://www.mdpi.com/2304-8158/14/2/229tiger nut flourcomposite breaddough rheologybioactive compoundsantioxidant activity |
| spellingShingle | Svitlana Nedviha Joanna Harasym Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread Foods tiger nut flour composite bread dough rheology bioactive compounds antioxidant activity |
| title | Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread |
| title_full | Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread |
| title_fullStr | Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread |
| title_full_unstemmed | Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread |
| title_short | Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread |
| title_sort | characteristics of soft wheat and tiger nut i cyperus esculentus i composite flour bread |
| topic | tiger nut flour composite bread dough rheology bioactive compounds antioxidant activity |
| url | https://www.mdpi.com/2304-8158/14/2/229 |
| work_keys_str_mv | AT svitlananedviha characteristicsofsoftwheatandtigernuticyperusesculentusicompositeflourbread AT joannaharasym characteristicsofsoftwheatandtigernuticyperusesculentusicompositeflourbread |