Compositional Study for Improving Wheat Flour with Functional Ingredients

• Published in: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food science and technology Vol. 72; no. 2; pp. 231 - 236
• Main Authors: Apostol, Livia, Popa, Mona Elena, Mustăţea, Gabriel
• Format: Journal Article
• Language: English
• Published: AcademicPres 23.11.2015
• Subjects: bakery products, leaves, Helianthus tuberosus L., tuber
• ISSN: 2344-2344; 2344-5300
• DOI: 10.15835/buasvmcn-fst:11625

Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show antipyretic, analgesic effects and are therefore used for the treatment of bone fracture, skin wound and pain. The main aim of this study is to establish the optimum dose from rheological and nutritional point of view of Helianthus tuberosus L. tuber flour and leaves flour used as functional ingredient in bakery products industry. The types of mixtures of flours used in this study was: P1–100% wheat flour; P2-93% wheat flour + 7% Helianthus tuberosus (5% tuber + 2% leaves); P3-92% wheat flour + 8% Helianthus tuberosus (5% tuber + 3% leaves); P4- 90% wheat flour + 10%  Helianthus tuberosus (5% tuber + 5% leaves); P5 -100% Helianthus tuber; P6- Helianthus leaves. The potential functional of wheat flour enriched with the Helianthus tuberosus, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Adding of the Helianthus tuberosus L. tuber and leaves provoked an effect increasing the levels of inulin, minerals and fiber in wheat flour. The rheological properties of dough showed that P2, kept the rheological parameters for the technological behavior in order to obtain an acceptable quality of the bakery products.