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Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads

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Abstract

The impact of heat moisture treatment (HMT) of flours on the techno-functional and nutritional patterns of binary flour bread matrices (wheat/barley, WT/CB, 60:40, w/w) was investigated in untreated (−) and HMT (+) samples made at 160 and 170 dough yield (DY) levels. Assessment was performed by determining viscoelastic (stress relaxation test) and mechanical (double compression test) behaviours, volume (seed displacement), colour (Photoshop system), crumb grain (digital image analysis), starch digestibility (enzyme hydrolysis) and staling kinetics (Avrami equation), bioaccessible polyphenol content (digestive enzymatic mild extraction) and anti-radical activity (DPPH●). A superior functional profile was provided by HMT of CB flour in the blend WT−CB+ when hydrated at DY 170 compared to the untreated control WT−CB−. The sample exhibited a similar specific volume, more cohesive, springier, more resilient crumb, with similar rate and extent of crumb firming on ageing, and similar colour pattern but finer and more uniformly sized cell structure, and deserved similar sensory ratings as the control WT−CB− concerning cell uniformity, smoothness and typical smell and taste. Digestible starch kinetic curves of blended breads pointed out samples WT−CB+ and WT+CB+ as matrices expliciting a lower degree and slower rate of starch hydrolysis when mixed at low and high DY, respectively. A similar anti-radical activity for composite bread matrices was evidenced regardless of either HMT or DY.

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Acknowledgements

The authors acknowledge the institutions Ministerio de Economía y Competitividad (MINECO) and Federación Europea de Desarrollo Regional (FEDER) for funding the Project AGL2015-63849-C2-1-R.

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Authors and Affiliations

  1. Cereals and Cereal-based Products, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain

    Concha Collar & Enrique Armero

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  1. Concha Collar
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  2. Enrique Armero
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Correspondence to Concha Collar.

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Collar, C., Armero, E. Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads. Food Bioprocess Technol 11, 966–978 (2018). https://doi.org/10.1007/s11947-018-2067-8

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  • DOI: https://doi.org/10.1007/s11947-018-2067-8

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