Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance

Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on baking processes involving dough freezing.

Dough consistency showed that yacon inclusion decreased the water needed to achieve a proper consistency; however, this incorporation also weakened the gluten network structure and delayed starch gelatinization. Low yacon replacement enhanced fermentation kinetics and preserved dough volume increase after the freezing process. Meanwhile, moderate yacon substitution had a negative influence on dough volume increase after freezing, a behavior attributed to a weakened gluten network. The analysis of thermal properties revealed a higher gelatinization temperature peak of starch in doughs containing yacon. Furthermore, most of the gelatinization, freezing, and thawing enthalpies were lower for doughs containing yacon due to reduced freezable water content and water-holding capacity of this flour. The bread characterization evidenced that the yacon addition darkened the bread's color, increased its hardness and reduced its springiness, while the process type mainly affects structural and dimensional attributes.

In summary, the results suggest that yacon flour can be incorporated into breadmaking to provide nutritional benefits and enhance the resistance of the dough to freezing processes. However, low concentrations of yacon flour are recommended, around 50 g/kg of wheat flour substitution, to ensure that the breadmaking and final properties of the bread will not be compromised. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.