Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread).

Area of Science:

• Food Science and Technology
• Cereal Chemistry
• Nutritional Science

Background:

• Wheat flour is a staple in bread production due to its nutritional value and availability.
• Concerns exist regarding wheat flour allergies and nutrient loss during processing.
• Alternative flours offer potential to enhance bread's nutritional profile and properties.

Purpose of the Study:

• To investigate the impact of incorporating five different flours (amaranth, barley, DDGS, rye, oat) at 20% with 80% wheat flour on Barbari bread quality.
• To analyze the compositional and physical changes in bread produced with these flour blends.
• To evaluate the effect of gluten content from different flours on bread texture and thickness.

Main Methods:

• Five alternative flours (amaranth, barley, DDGS, rye, oat) were blended with wheat flour (80:20 ratio).
• Compositional analysis included moisture, fat, fiber, protein, and ash content.
• Physical tests assessed bread color (L*, a*, b*), thickness, and texture.
• Gluten content's influence on bread characteristics was examined.

Main Results:

• Incorporating alternative flours significantly altered the physical and chemical attributes of the final bread product.
• Rye flour resulted in the highest L* (lightness) values, while oat flour yielded the highest a* (redness).
• DDGS (Distillers Dried Grains with Solubles) contributed to the highest b* (yellowness), fiber, and moisture content.
• Amaranth flour increased ash content, and rye flour increased fat content.

Conclusions:

• The choice of alternative flour significantly impacts the nutritional composition and sensory attributes of Barbari bread.
• Blends of wheat flour with amaranth, barley, DDGS, rye, or oat flours can be used to modify bread characteristics.
• Understanding these modifications is crucial for developing functional and appealing bread products tailored to specific dietary needs or preferences.