Advances in Food Science and Engineering

Download PDF (420.2 KB) PP. 59 - 67 Pub. Date: June 1, 2018

DOI: 10.22606/afse.2018.22001

• Ivan Švec^*
  Department of Carbohydrate Chemistry and Technology, University of Chemistry and Technology Prague, Czech Republic
• Marie Hrušková
  Department of Carbohydrate Chemistry and Technology, University of Chemistry and Technology Prague, Czech Republic

Three different addition levels of commercial fonio flour (2.5, 5.0, 10.0%) were mixed with wheat flour to explore flour pasting, dough rheological behaviour and bread quality. During farinograph test, fonio flour addition clearly shortened wheat dough stability (from 12.0 up to 3.5 min). Extensigraph data were influenced equivocally. Viscosity profiles determined by using of Amylograph and Rapid Visco Analyser, corresponded together (peak viscosities 2263 (control), 2348, 2367, 2381 mPa∙s). During fermentograph, maturograph and oven-spring tests, composite dough variants exhibited higher dough volumes (+20% in average). Bread volume has risen by 2.5% fonio flour dosage only (from 337 to 402 ml/100 g); specific volumes of more enhanced variants were comparable to control. Crumb penetration corresponded to specific bread volume, rising from 12.6 mm to 22.3 mm. Fonio wholemeal did not affected bread sensory profiles. Principal component analysis pointed to higher baking potential of wheat-fonio composite 95:5.

Wheat flour composite; fonio flour; rheological properties; composite bread quality; Principal Component Analysis

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