Effect of substitution of wheat flour with oat, corn and sorghum on dough rheological, textural and sensorial bread properties
DOI:
https://doi.org/10.33064/iycuaa201771593Keywords:
wheat flour, oat, corn, sorghum, rheological properties, sensory analysisAbstract
The effect of substitution of 2.5, 5, 7.5 and 10% of wheat flour (HT) with oat flour (HA), corn (HM) and sorghum (HS) on the rheological properties of the dough, textural and sensorial bread properties was evaluated. The water holding capacity (CRA), pasting temperature, peak viscosity and final viscosity in flour was determined. In dough, force (F) and volume within an hour of fermentation was measured. A sensory analysis of bread to determine the preferences of the panelists and a texture profile analysis (TPA) were also carried out. The results showed significant differences (p ˂ 0.05) among measurements. The volume of the dough using HA at the four levels did not show significant differences compared with HT (136.32 cm3 ± 4.62).
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