15F-6 |
Determination of physicochemical and sensorial properties of doughs of wheat flour and products of baking fortified |
N. Guemes-Vera1, R. J. Peña-Bautista2, and G. DAVILA-ORTIZ1. (1) Depto. Alimentos, ENCB-IPN, Prolongación de carpio y Plan de Ayala s/n Col. Casco de Sto. Tomas C.P.11340, D.F., 11340, Mexico, (2) Laboraotrio de Control de Calidad de Trigo, CIMMyT, Carretera el Batan edo. de Mexico, Mexico, Mexico Wheat flour (WF) has a protein content of 11.4% and deficient lysine content of 2.4%. In other sense L. mutabilis seed, has a 30-40% of protein content with deficiency in sulfured aminoacids, as methionine and a convenient lysine level (7.3%). The mixture of cereal and legume products could offer a good nutritional value. The aim of this work was to obtain protein fortified breads without affecting its physical properties. Amino acid scores were determined for wheat flour, L. mutabilis flour, protein, concentrates and protein isolates. With these results it was possible to determine the proportion in which mixtures of both components could offer the essential amino acid index which adapted better at provisional pattern FAO/OMS (1980) for fortificate doughs of wheat flour, without affecting its rheological properties determined with mixograph, farinograph and alveograph equipments. The doughs, which were not affected in their rheological properties by the addition of L. mutabilis flour, protein concentrate, and protein isolate were used for bread elaboration. The resulting baking products of these mixtures were evaluated in their physicochemical and sensorial properties. The flour relation of wheat with L. mutabilis flour, protein concentrate and protein isolate that offered the best rheological properties were: 95.0-5.0, for flour; 97.5-2.5 for protein concentrate and 99.5-0.5, 99.0-1.0 for protein isolate respectively. With these mixtures were elaborated baking products (box bread, bolillo and sweet bread). The obtained results indicated that the volume (20%), color and the texture of different products improved, with the addition of lupinus derivatives. In similar way the protein concentration and nutritional value consequently increased in baking products. Additionally the sensorial evaluation did not show significative difference with the reference pattern.
Session 15F, Product Development
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