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Evaluation of wheat/non-traditional flour composite

Author

Listed:
  • Taťana Hofmanová

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Marie Hrušková

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Ivan Švec

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

Suggested Citation

  • Taťana Hofmanová & Marie Hrušková & Ivan Švec, 2014. "Evaluation of wheat/non-traditional flour composite," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(3), pages 288-295.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:311-2013-cjfs
    DOI: 10.17221/311/2013-CJFS
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    References listed on IDEAS

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    1. Zlatica Kohajdová & Jolana Karovičová & Štefan Schmidt, 2011. "Lupin composition and possible use in bakery - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(3), pages 203-211.
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