Rheological properties of corn-wheat composite bread after common and separated hydration: from raw material to final product properties

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Résumé

Background: The war in Ukraine has led to a sharp rise in the cost of food imports, including wheat. In response to this situation, the FAO has encouraged African countries to make greater use of their local grains in breadmaking. Thus, this study aims to optimize the formulation of composite bread made from wheat and corn flour.
Materials and Methods: Two corn varieties were used in the study: FBC6 and Massongo. The Minitab 19 software was used to generate the experimental design. Three levels (10%, 12.5%, and 15%) of maize flour were mixed with wheat flour for the bread production tests. These tests were conducted using both combined and separate hydration methods to compare the rheological and technological properties of the composite flours and the physical and sensory properties of the composite breads.
Results: Substituting wheat flour with corn flour resulted in a gradual decrease in protein content from 11.25% to 10.6%, whereas ash content and absorption rate increased. The incorporation levels tested resulted in a decrease in extensibility, swelling index, baking strength, and dough elasticity index, and an increase in dough tenacity. Separate hydration increased the weight and length of the loaves.

Mots-clés

Maize, Common Hydration, Separate Hydration, Composite Bread, Physical Pro, Sensory Properties