Quality Properties of Crackers Enriched with Composite Flours: Effect on Dough and Final Product
Source abstract
Abstract
Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health status. This study aimed to examine the effects of different flour types, specifically pulses (chickpea, lupin, yellow split pea and cowpea), agricultural by-products (grape seeds and olive stones) and cereals (barley), on flour functionality, dough quality and final product characteristics compared with wheat flour (control) at various substitution levels. The functional properties of the composite flours were associated with the properties of dough and the characteristics of the crackers. Barley flour produced crackers with significantly higher hardness and lightness (L*) compared to the control, whereas chickpea flour had a similar but non-significant trend for both hardness and L* value. In contrast, high-level olive stone formulations yielded softer textures and the highest total color difference (ΔE), followed by grape seed crackers, which also exhibited high ΔE values and reduced hardness. The effects of composite flours on product texture were mediated by water absorption capacity and the compositional characteristics of the added flours. Crackers prepared with composite flours generally resulted in darker and diverse color profiles as well as low water activity and moisture values. Overall, the findings indicate that variations in composite flour type and substitution level influence product quality, allowing targeted modification of specific cracker attributes.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Proteins in Food Systems · Plant Growth Enhancement Techniques
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Metropolite Ioakeim 2, 81400 Lemnos, Greece
Computer Simulations, Genomics and Data Analysis Laboratory, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Lemnos, Greece
Cardiovascular Research Centre, Department of Cardiovascular Science, College of Life Science, University of Leicester, Leicester LE1 7RH, UK
Population, Policy and Practice Research, GOS Institute of Child Health, University College London, London WC1N 1EH, UK
Poriazi Bakery, 81400 Lemnos, Greece
Department of Food Science and Technology, International Hellenic University, Alexandrian Campus, POB 141, 57400 Thessaloniki, Greece
Funding
European Regional Development Fund of the European Union and Greek national funds
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