Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour

• Autor(a) principal: Gonzales-Barron, Ursula
• Data de Publicação: 2018
• Outros Autores: Dijkshoorn, Rody, Maloncy, Maikel, Finimundy, Tiane C., Carocho, Márcio, Ferreira, Isabel C.F.R., Barros, Lillian, Cadavez, Vasco
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/23358
• topic: Algarroba; Composite bread; Fatty acids; Shelf life; Texture profile analysis

The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite flour (MF) enhanced the nutritional quality by increasing the fibre contents and unsaturated fatty acids of the bread. MF did not affect crumb hardness either when prepared with wheat flour type 65 (p = 0.374) or 55 (p = 0.122), but reduced crumb resilience (p 0.001) and water activity (p = 0.003) in both wheat flour types. When blended with wheat flour type 55, increasing levels of MF delayed the dehydration (p 0.001) and resilience loss rates. Likewise, the higher the MF level, the slower the crumb hardening of composite breads formulated with wheat flour type 55 (p = 0.028). Thus, MF did not only enhance the nutritional profile of composite breads, but could also retard staling as a supplement of wheat flour type 55.