Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F011
DOI: https://doi.org/10.24326/ICDSUPL3.F011
Published online: 24 April 2024
ICDSUPL, 3, F011 (2024)
Selected texture properties of bakery products enriched with modified wheat flour
Piotr Lewko1, 2*, Agnieszka Wójtowicz2
1 PZZ Lubella GMW Sp. z o.o., Wrotkowska 1, 20-469 Lublin, Poland
2 Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
* Corresponding author: piotr.lewko@up.lublin.pl
Abstract
The aim of the study was to evaluate the impact of the addition of enzymatically and/or process-modified wheat flour type 750 on the textural properties of wheat bread. New flour blend (F) composed of selected milling and leaving passages was used for the research, as suitable for bread baking and characterized by an increased content of non-starch polysaccharides. Commercially available baking enzymes were used to enrich the flour, such as: cellulase (C) in the amount of 120 ppm and cellulase-xylanase complex (CX) in the amount of 60 and 50 ppm, respectively. The enzymes fortified flours were subjected to thermal (T) and hydrothermal (H) processing under variable conditions. Then, the modified flours were added in various amounts (10% and 20%) to the wheat bread recipe prepared using a single-phase method. Control wheat bread without the addition of modified flours was used for comparison. The textural properties of control and enriched bread samples were determined in triplicate using a ZwickRoell BDO-FB0.5TH (Zwick GmbH & Co., Ulm, Germany) instrument according to the protocols of testXpertR13.3 software. Ottawa cell was applied for tests with a working head speed of 100 mm/min in a double compression test to 50% of sample height. The results showed that the use of thermally (TF) and hydrothermally (HF) processed flours in amounts of 10 and 20% increased the hardness of the bread, from 15.47 N to 20.2 N at 10% and 17.5 N at 20%. The addition of the 10% and 20% of modified flour with cellulase enzyme in the bread composition resulted in a reduction in bread crumb hardness. When modified flours with cellulase-xylanase complex (TFCX and HFCX) were used to fortify bread, similar or lower bread crumb hardness values were obtained, especially with 20% addition to the recipe. It was observed that application of 10% of thermally treated flour with cellulase (TFC) also resulted in a decrease in crumb hardness. The addition of thermally modified flour without (TF) and with the addition of enzymes (TFC and TFCX) in the amount of 10% in the bread recipe decreased the adhesiveness of the crumb during the texture measurement in the double compression test. When measuring elasticity, lower values were observed for bread with the addition of TF, TFCX, HF, HFC and HFCX flours in amounts of 10 and 20%. The other additives did not significantly affect the bread crumb elasticity.
Keywords: wheat flour, processing, bread, texture
How to cite
P. Lewko, A. Wójtowicz, 2024. Selected texture properties of bakery products enriched with modified wheat flour. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F011