Formulation and functional properties of an enriched composite flour blend

Abstract

This study aimed to develop and characterize a composite flour blend based on wheat flour, focusing on its physical, chemical, biochemical, and rheological properties. A full factorial design with three factors was used to determine the optimal formulation, which included 4.5% psyllium, 3.2–4.2% bee bread, 3.5–3.7% cranberry powder, and the remainder wheat flour. The optimality criteria were as follows: a Hagberg – Perten falling number of 268 s, reflecting α-amylase activity; titratable acidity of 10°; and water absorption of 65%. Per 100 g of product, the composite flour blend contained high levels of dietary fiber (8.1 g), vitamin E (8.1 mg tocopherol equivalents), β-carotene (4.3 mg), vitamin B1 (0.35 mg), and iron (2.7 mg). The properties of the control sample (wheat flour) and the experimental sample (composite flour blend containing 4.5% psyllium, 3.8% bee bread, 3.6% cranberry powder, and the remainder wheat flour) were evaluated using a Mixolab instrument. Psyllium, cranberry, and bee bread modified the protein – proteinase and carbohydrate – amylase complexes of the flour blend, increased dough water absorption by 14.5%, extended dough development time to 8.1 min, and enhanced the solubility of gliadin and glutenin fractions. The composite blend also imparted high dough extensibility, reduced starch gelatinization temperature by 1.9 °C, decreased amylolytic activity by 9%, and produced a starch paste with high stability (torque 1.300 N×m). Overall, the composite flour blend shows strong potential as a semifinished ingredient for foods with enhanced nutritional value.