With two separate Czech commercial wheat flours and bright/dark forms of these non-traditional crops flour, model composites of wheat/hemp and wheat/teff were constructed as 90:10 and 80:20 w/w blends. The insoluble, soluble, and total dietary fibre contents, as well as the Solvent Retention Capacity profile, were all evaluated using analytical techniques. The baking test immediately demonstrated the consumer quality of the evaluated composites. The most essential human food is bakery items. In hemp and teff tests, nutritious flour enrichment resulted in higher protein (about 13.0% to 30% vs. 6%) and fibre levels (approximately 13.0% to 30% vs. 6%). (from approx. 3.3 percent about 50 percent points vs. 30 percent points). The SRC profiles of wheat flour change somewhat between the two standards: sample M, which was qualitatively better, was weakened by hemp flour additions, and sample M1, which was slightly worse, was enhanced by teff flour additions. In baking experiments, the volume of brilliant hemp bread was lowered from 257ml/100 g to 196ml/100 g, while the amount of dark hemp bread grew to 328ml/100 g. The volume of teff-fortified buns varied from 325 to 369 millilitres per 100 grammes, compared to 381 millilitres per 100 grammes for ordinary M1. Due to the spicy flavour and fatty aftertaste, the sensory score of wheat/hemp loaves was lower, but the hay-like by-taste in wheat/teff bread could be tolerated with a 10% increase in the recipe.
Marie Hrušková,
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.
Ivan Švec,
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.
Ivana Jurinová,
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.
Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6982
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