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Utilization of Andean grain flours in the development of wheat flour dough

Pérez Villarroel, Sander Jonathan LU (2019) 1.
Abstract
Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products.
The thesis presents the study of the separation of the main components of dough based on thermodynamic incompatibility and ultracentrifugation, and thereby dough structures and... (More)
Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products.
The thesis presents the study of the separation of the main components of dough based on thermodynamic incompatibility and ultracentrifugation, and thereby dough structures and properties. Properties were evaluated by means of light microscopy, ultracentrifugation (including relative volume fraction of the separated phases), and differential scanning calorimetry (DSC for water and thermal properties of each sample and its separated phases). The separation of dough showed direct information about the relative amount of each phase in dough, and the volume fraction of all of them, including liquid, gel, gluten, and starch phases. These were found to be characteristic for the different samples of flour and highly affected by flour combinations. The freezable water of each phase had high impact on the freezable water of the dough. The gluten phase dominates the melting behaviour, and therefore the water and freezable water properties. The addition of Andean grain flours modified the phase separation, water and thermal properties. At a level of 25% of substitution, doughs gave four separated phases as for pure wheat dough, but with different volume fractions highly affected by the type of Andean grain flour. At 50% of substitution, the phase separation was substantially affected. Pure Andean grain flour dough was characterized using the same approach, resulting in eight separated phases for amaranth, nine phases for quinoa, as well as four phases for canahua, where the separation was not complete.
The second part of the thesis deals with textural analysis combined with multivariate analysis. The symbiosis of textural and multivariate analysis gave the increased understanding of dough rheology. The selected methods were D/R dough inflation system, Kieffer extensibility rig, Hoseney/Chen stickiness cell, the textural profile analysis (TPA), and the A/DP dough preparation set. All of these methods are based on different kinds of deformation, namely, biaxial extension, uniaxial extension, unlubricated compression, and penetration, which gave in total 26 parameters relevant for breadmaking, such as hardness, strength, extensibility, elasticity, and stickiness. The textural properties described by the methods were different. For example, extensibility was better described by uniaxial extensibility, unlike stickiness and hardness whose results were fully independent. A partial least squares (PLS) model revealed that both uniaxial and biaxial extensional methods are the most robust when dough matrix is modified under the conditions analysed.
Finally, the thesis deals with the optimization of the use of the three Andean grains flours combined together as partial replacement for wheat flour at a level of 25%. The results showed that the combination of these can avoid impairment of crumb texture and specific volume.
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author
supervisor
opponent
  • Doctor Repo-Carrasco, Ritva, Universidad Nacional Agraria La Molina, Lima, Peru
organization
publishing date
type
Thesis
publication status
published
subject
keywords
Wheat, Andean grains, Amaranth, Amaranthus caudatus, Canahua, Chenopodium pallidicaule, Quinoa, Chenopodium quinoa, Dough, Substitution, Ultracentrifugation, Phase separation, Dough composition; Macroscopic separation, Freezable water, Textural properties, Compression, Uniaxial tension, Biaxial tension, Principal component analysis, Partial least square regression, Bread
volume
1
edition
1
pages
188 pages
publisher
Department of Food Technology, Lund University
defense location
Lecture hall B, Kemicentrum, Naturvetarvägen 14, Lund University, Faculty of Engineering LTH, Lund
defense date
2019-09-24 13:15:00
ISBN
978-91-7895-241-0
978-91-7895-242-7
language
English
LU publication?
yes
id
b74ef755-849f-4bcc-b088-f9ed297ac1aa
date added to LUP
2019-08-28 18:57:11
date last changed
2022-06-15 09:25:29
@phdthesis{b74ef755-849f-4bcc-b088-f9ed297ac1aa,
  abstract     = {{Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products.<br/>The thesis presents the study of the separation of the main components of dough based on thermodynamic incompatibility and ultracentrifugation, and thereby dough structures and properties. Properties were evaluated by means of light microscopy, ultracentrifugation (including relative volume fraction of the separated phases), and differential scanning calorimetry (DSC for water and thermal properties of each sample and its separated phases). The separation of dough showed direct information about the relative amount of each phase in dough, and the volume fraction of all of them, including liquid, gel, gluten, and starch phases. These were found to be characteristic for the different samples of flour and highly affected by flour combinations. The freezable water of each phase had high impact on the freezable water of the dough. The gluten phase dominates the melting behaviour, and therefore the water and freezable water properties. The addition of Andean grain flours modified the phase separation, water and thermal properties. At a level of 25% of substitution, doughs gave four separated phases as for pure wheat dough, but with different volume fractions highly affected by the type of Andean grain flour. At 50% of substitution, the phase separation was substantially affected. Pure Andean grain flour dough was characterized using the same approach, resulting in eight separated phases for amaranth, nine phases for quinoa, as well as four phases for canahua, where the separation was not complete.<br/>The second part of the thesis deals with textural analysis combined with multivariate analysis. The symbiosis of textural and multivariate analysis gave the increased understanding of dough rheology. The selected methods were D/R dough inflation system, Kieffer extensibility rig, Hoseney/Chen stickiness cell, the textural profile analysis (TPA), and the A/DP dough preparation set. All of these methods are based on different kinds of deformation, namely, biaxial extension, uniaxial extension, unlubricated compression, and penetration, which gave in total 26 parameters relevant for breadmaking, such as hardness, strength, extensibility, elasticity, and stickiness. The textural properties described by the methods were different. For example, extensibility was better described by uniaxial extensibility, unlike stickiness and hardness whose results were fully independent. A partial least squares (PLS) model revealed that both uniaxial and biaxial extensional methods are the most robust when dough matrix is modified under the conditions analysed. <br/>Finally, the thesis deals with the optimization of the use of the three Andean grains flours combined together as partial replacement for wheat flour at a level of 25%. The results showed that the combination of these can avoid impairment of crumb texture and specific volume.<br/>}},
  author       = {{Pérez Villarroel, Sander Jonathan}},
  isbn         = {{978-91-7895-241-0}},
  keywords     = {{Wheat, Andean grains, Amaranth, Amaranthus caudatus, Canahua, Chenopodium pallidicaule, Quinoa, Chenopodium quinoa, Dough, Substitution, Ultracentrifugation, Phase separation,  Dough composition; Macroscopic separation, Freezable water, Textural properties, Compression, Uniaxial tension, Biaxial tension, Principal component analysis, Partial least square regression, Bread}},
  language     = {{eng}},
  month        = {{08}},
  publisher    = {{Department of Food Technology, Lund University}},
  school       = {{Lund University}},
  title        = {{Utilization of Andean grain flours in the development of wheat flour dough}},
  url          = {{https://lup.lub.lu.se/search/files/68896547/Sander_P_final_without_papers.pdf}},
  volume       = {{1}},
  year         = {{2019}},
}