Optimization of the formulation of nutritional breads based on calcium carbonate and inulin

https://doi.org/10.1016/j.lwt.2014.08.019Get rights and content

Highlights

  • Wheat flour-calcium carbonate-inulin systems were studied.

  • Bread volume, at certain inulin content, was not modified by calcium.

  • Crumb firmness and crust colour were modified mainly by inulin.

  • At constant prebiotic content, calcium formed softer and less chewable crumbs.

  • An optimum bread, with high levels of calcium and inulin, was able to be obtained.

Abstract

The purpose of this work was to optimize nutritional wheat bread formulation based on calcium carbonate and inulin (In); and to study dough fermentation properties and bread quality. During fermentation, time (tf) and dough volume (Vmax) were analyzed. Specific volume (Vs), crust colour, moisture, texture and alveolus properties of crumb are studied. Dough with high In content experienced a fast although less expansion. Furthermore, calcium fortification decreased tf. Crust colour was dependent on inulin content. At 13 g/100 g In, the lowest dough Vmax but the highest Vs bread was obtained. Crumb firmness and chewiness increased with 6.5 g/100 g In although high level of prebiotic did not modify these parameters. At the same In quantity, an increase of calcium carbonate resulted on softer and more elastic crumbs. Crumb moisture, decreased with the increment of prebiotic. Without In and in the presence of Ca, crumbs presented low alveolus area. The highest Vs of 13 g/100 g In breads was due to the high number of alveolus with a large void area. Based on the response surface of multiples variables (moisture, cohesiveness, chewiness, Vs) was optimized using a desirability function; the optimum calcium-prebiotic fortified bread obtained was that one that contained 2.196 g/kg Ca and 9.635 g/100 g In.

Introduction

Wheat bread is a major component of people's diet all over the world. There has been an increasing demand for food products with additional health benefits. During milling of wheat grain, a high proportion of minerals and vitamins are lost resulting in a reduction in the nutritional value of the flour. Lost nutrients (mainly thiamine, niacin and iron) may be reinstated in the flour without being harmful to human health (Rosell, 2003). In Argentina the fortification of wheat flour with iron, thiamine, riboflavin, niacin and folic acid is mandatory. Therefore, deficiencies of some essential nutrients are covered, but not all such as calcium. According to the Nutrition and Health National Inquest (NHNI, 2007) of Argentina, calcium was one of the most critical nutrients; this mineral was deficient in 45.6% of children (2–5 years old) and in 94.3% of women (10–49 years old). Women had lower intakes respect to the recommended daily intake (1 g/day); being independent of their geographic location, socioeconomic status or age. A diet with adequate calcium supplements could help to control diseases caused by deficiency of this element such as osteopenia and osteoporosis. Because the calcium content of white flour, and hence breads made with them, is very low, the contribution to the diet is negligible. Bread is an adequate food for providing calcium to people due to it is widely consumed throughout the world.

Several authors have added minerals as calcium and magnesium to improve nutritional quality of bread (Berdanier, 2002, Sudha and Leelavathi, 2008, Ziadeh, 2002). Not only the calcium quantity but rather its bioavailability is important. For this reason, it is recommended to include prebiotic together with calcium in bread formulation. Prominent among prebiotics is inulin, a water soluble carbohydrate formed with 2–250 fructose subunits (β2→1) with a terminal glucose (Roberfroid, 2007). Inulin is a soluble and fermentable dietary fibre that is not digested by the enzymes of the human digestive tract, stimulates the growth of beneficial bacteria in the colon, suppressing in turn the activity of undesirable bacteria (Fuller and Gibson, 2005, Gibson et al., 1995, Meyer and Stasse-Wolthuis, 2009, Saad, 2006, Wang, 2009). Inulin has also been studied due to other possible beneficial effects to health such as increasing bone absorption of calcium (Lobo et al., 2009, Weaver, 2005), enhancing resistance to gastrointestinal infections (Sauer et al., 2007, Yap et al., 2008) and colon cancer (Davis and Milner, 2009, Pool-Zobel and Sauer, 2007). Therefore, for an adequate calcium bioavailability, the addition of inulin is recommended.

Rheological properties of wheat dough with calcium carbonate and inulin were previously studied (Salinas, Zuleta, Ronayne, & Puppo, 2012). It was found that hardness, adhesiveness and elasticity of dough increased with the level of calcium but mainly with inulin content. Rheological properties of dough would influence the structure and breadmaking quality of bread. Krupa-Kozak, Altamirano-Fortoul, Wronkowska, and Rosell (2012) studied the effect of inulin and different calcium salts (lactate, citrate, carbonate and chloride) on gluten-free bread; although there has been no previous report on wheat breads. Therefore, the objective of this work was to study the effect of calcium carbonate-inulin systems on breadmaking quality of wheat flour and to optimize a formulation of wheat bread fortified with these nutrients of high quality.

Section snippets

Materials

A wheat flour (type 0000, Molino Campodónico Ltda., Argentina) (AAC, 2014, chap. IX) for breadmaking (9.92 g/100 g proteins, 0.86 g/100 g lipids, 0.382 g/100 g ash, 11.8 g/100 g moisture) was used. Farinographic parameters of this flour were 57.9 ml, 18 min, 38.0 min and 12 UB for water absorption, development time, stability and softening degree, respectively. Other ingredients used were sodium chloride (CELUSAL, Argentina), fresh yeast (CALSA; Argentina), calcium carbonate (CaCO3, ANEDRA S.A,

Fermentation curves

Fig. 1 shows as example, the fermentation curves of control dough (C), dough with 12 g/100 g In – 2.40 g/kg Ca (#4) and 1.80 g/kg Ca in the absence of inulin (#11). It can be observed an increase in volume of all dough as a function of time; but volume of dough C increased in greater proportion than the dough with calcium and with Ca + In.

Table 2 shows Vmax coefficients and fermentation time (tf) of dough. The highest Vmax was obtained for control dough (C). In the absence of inulin, Vmax value

Conclusions

In general, the incorporation of prebiotic increased crumb firmness (until 6.5 g/100 g In) and crust colour. Nevertheless, cohesiveness, elasticity and moisture of crumbs resulted reduced. Specific volume of all breads was almost the same (2.5 cm3/g). Sample with the highest content of inulin (1.80 g/kg Ca, 13 g/100 g In) presented the highest Vs with the lowest firmness. Although the prebiotic negatively affected breadmaking quality, the presence of calcium not only softened crumbs, becoming

Acknowledgements

Authors would like to acknowledge CONICET (PIP #0354) and FCAyF (UNLP) of Argentina for the financial support.

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