Use of vital gluten and malt in blends of durum wheat and baker wheat flours for bread elaboration

摘要

During the last years in the Northwest part of Mexico, a reduction in the production of bread wheat has been observed. On the other hand, production of durum wheat has increased, due mainly to its resistance to diseases and to higher yields in the field. This study was performed in order to find alternative food uses for durum wheat. Blends of durum wheat flour (DWF) and bread wheat flour (BWF) in proportions of 100/0, 50/50, 40/60, 30/70, and 0/100 were used. Vital gluten in 2, 3 and 5% (w/w) and 0.05% malt were added. Evaluations made to the blends were: moisture content, protein content, falling number, sedimentation volume, dry gluten, alveograms, farinograms and baking test. Sensory evaluation was performed in bread, and also bread was stored at room temperature for 7 days and instrumental texture was determined. Vital gluten addition to blends significantly (P < 0.05) increased their protein and gluten contents, water absorption sedimentation, development time and dough deformation work; maltaddition reduced falling number of the flours. No significant differences (P < 0.05) in color, flavor and texture obtained with sensory evaluation were observed; bread firmness increased during storage of bread. It was possible to obtain bread with acceptable characteristics with blends 30 and 40% of DWF and addition of 3% vital gluten and 0.05% malt. Results are important for farmers and baking industry in Mexico due to that there is lack of bread wheat and surplus of durum wheat.