Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

Figures & data

Figure 1 Alveographic W values and farinographic stability of flours without additives (control) and with HMP, DATEM, or P+D. Column codes: scratched, BP; crosshatched, KE. Numbers over columns indicate the percentage decrease respect to control.

Figure 2 Textural attributes: hardness, adhesiveness, elasticity, and cohesiveness of flours without additives (control) and with HMP, DATEM, or P+D. Column codes: scratched, BP; crosshatched, KE. Different letters in the same varietal flour indicate significant differences (P < 0.05). BP hardness: lsd 1.40; BP adhesiveness: lsd 6.23; BP elasticity: lsd 0.82; BP cohesiveness: lsd 0.06; KE hardness: lsd 3.11; KE adhesiveness: lsd 9.31; KE elasticity: lsd 0.56; KE cohesiveness: 0.09.

Figure 3 Elastic modulus, G′ (0.1 Hz) of different dough: pure flour (C); flour with pectin (P), DATEM (D), or the mix of both additives (P+D). Column codes: scratched, BP; crosshatched, KE. Different letters for the same flour (BP or KE) indicate significant differences between values (p < 0.05). Small letters: BP; capital letters: KE.

Figure 4 SEM of dough from BP and KE varietal flours without and with HMP, DATEM, and P+D. Bar = 10 μm; F = film zone; S = gluten strand.

Figure 5 Specific volume, width/height bread relationship, and crumb hardness for different breads: pure flour (C); flour with pectin (P), DATEM (D), or the mix of both additives (P+D). Column codes: scratched, BP; crosshatched, KE. Different letters for the same flour (BP or KE) indicate significant differences between values (p < 0.05). Small letters: BP; capital letters: KE.

Table 1 Sensorial parameters of BP breads: appearance, flavor, crumb texture, crust texture, and overall acceptability

	Overall acceptability	Appearance	Flavor	Crumb texture	Crust texture
BP	6.33 ab	7.02 a	6.21 a	6.39 a	6.46 a
BP + P	5.70 b	5.28 c	4.97 b	5.38 b	4.99 b
BP + D	5.91 ab	5.36 c	5.67 ab	6.18 a	5.12 b
BP + (P+D)	6.54 a	6.20 b	6.20 a	6.52 a	6.30 a
MSD	0.77	0.74	0.85	0.78	0.84
Different letters in the same column indicate significant differences (P < 0.05).
MSD: Minimum significant differences.

Table 2 Sensorial parameters of KE breads: appearance, flavor, crumb texture, crust texture, and overall acceptability

	Overall acceptability	Appearance	Flavor	Crumb texture	Crust texture
KE	4.36 c	4.69 b	4.57 c	4.04 c	4.28 b
KE + P	5.76 b	6.90 a	4.68 c	6.24 b	6.18 a
KE + D	6.72 a	6.30 a	6.93 a	6.97 a	6.17 a
KE + (P+D)	6.60 a	6.81 a	5.99 b	6.65 ab	5.62 a
MSD	0.73	0.81	0.89	0.71	0.68
Different letters in the same column indicate significant differences (P < 0.05).
MSD: Minimum significant differences.