Novel Flours from <i>Neltuma affinis</i> Fruit for Improving the Technological Quality and Alveolar Structure of Gluten-Free Bread

Abstract

The incorporation of alternative flours in the formulation of gluten-free (GF) baked goods has the potential to improve their nutritional and technological characteristics. Within this context, the addition of novel flours from the grinding of seed-endocarp (ES) and the exocarp/mesocarp (EM) of Neltuma affinis fruit was studied in the design and formulation of GF bread. The aim of this study was to evaluate the effects of different levels of ES, EM and water hydration (WH) on the alveolar structure, pH and colour of GF bread. A Box–Behnken response surface design was used. EM and ES were found to have a negative effect on pH. The alveolar structure of the bread was influenced by the level of hydration, with larger alveoli being observed in the bread crumb at higher levels of hydration and greater density at lower levels. The three factors studied showed a positive influence on the a* coordinate of the colour of the crumb. In conclusion, the incorporation of alternative flours from N. affinis could be a valuable approach to improve the nutritional profile and sustainability of an underappreciated species.

Keywords

• formulation of bakery products
• <i>Ñandubay</i>
• alternative raw material
• Box–Behnken experimental design