Marie Hrušková a* , Ivan Švec a and Ivana Jurinová a
3.5 Correlation Analysis
Covering all 10 tested sample data, a linear correlation matrix was calculated on likelihood level p <
0.05. To reduce a number of non-significant relationships, empty rows and columns were eliminated, and final Table 4 contains verifiable correlations only. Regardless to performed treatment, some reversal tendencies for hemp vs. teff composites described above limited a frequency of observed significant correlations (e.g. non-verifiable pair relationships between ZET and LASRC or FN and SCSRC against full correspondence among the SRC parameters themselves and to RWA).
Table 4. Significant correlations between analytical, nutritional and bread quality characteristics (N = 10; rcrit = 0.63, P = 0.05)
PEN SEN RWA TDF SDF IDF LASRC SCSRC SUSC ZET
PRO - 0.85 - 0.92 0.89 0.91 - - -0.68 -0.70
ZET - - 0.67 -0.80 -0.75 -0.75 - - 0.73 -
FN - - - 0.76 - - -
WASRC - - 0.85 - - - 0.75 0.88 0.80
SUSRC - - 0.85 -0.69 -0.67 -0.67 0.71 0.70
SCSRC - - 0.81 - - - 0.81
LASRC - - 0.83 - - -
IDF -0.69 0.81 - 0.99 1.00 SDF -0.72 0.80 - 0.99 TDF -0.65 0.82 -
SBV 0.92 -
SEN -0.76
PRO - protein content, ZET - Zeleny sedimentation value, FN - Falling Number.
WASRC, SUSRC, SCSRC, LASRC - water, sucrose, sodium carbonate and lactic acid solvent retention capacity, respectively.
IDF, SDF, TDF - insoluble, soluble and total dietary fibre, respectively.
RWA - recipe water addition, SBV - specific bread volume, SEN - bread sensory profile, PEN - crumb penetration.
Between three basic technological features (PRO, ZET, FN), interesting and unequivocal relations were found to all three DF constituents, confirming a positive nutritional effects of both non-traditional crop addition. Moreover, content of DF (i.e. polysaccharides) has positively contributed to bread sensorial acceptability, and vice versa to crumb firmness (PEN).
Finally, and agreement in SBV and PEN or SEN data confirmed satisfying features exchangeability, mainly in the former pair (r = 0.92; Table 4). A negative binding between SEN and PEN could be explained by reversal scoring – the higher both PEN and SEN at the same time, the better crumb texture and less acceptable overall consumer’s quality, respectively.
4. CONCLUSIONS
Model cereal flour composites were blended from Czech commercial wheat flour and pairs of hemp and teff flour, which differed in their bright and dark (wholemeal) form. Chosen mixing ratios were 90:10 and 80:20 (w/w) identically for both non-traditional crops. Study was aimed on these alternative flour samples effect on blends analytical composition including dietary fibre content, and on technological quality described by modern Solvent Retention Capacity method as well as by laboratory baking test.
Regardless to tested flour form, hemp and teff additions have positively influenced protein and also dietary fibre contents in blends; however, enhancing rate differed between tested materials favourably for hemp flour. Determined increments of approx. 30% and 50%, (versus 6% and 30%) respectively, correspond with both crop botanical categorisation and could have a positive reflection in human’s diet.
Emerging Challenges in Agriculture and Food Science Vol. 5 Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours
On the other hand, fermented bakery product technological and consumer’s quality was at least maintained at teff composites testing. Bread volumes were less and more comparable to wheat control one, with crumb firmness and sensorial score kept on acceptable levels. Compared to fatty – spicy aftertaste of wheat/hemp bread, hay-like one in teff bread flavour could be tolerable at 10% of teff in recipe.
Presumed data correspondence was confirmed between protein content and quality vs. dietary fibre content. Dietary fibre also influenced bread volume, crumb texture and consumer’s quality of manufactured bread.
ACKNOWLEDGEMENTS
The research was performed under project “New Food” of the NAZV, Czech Republic, No. 321 51 15 10.
COMPETING INTERESTS
Authors have declared that no competing interests exist.
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Emerging Challenges in Agriculture and Food Science Vol. 5 Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours
Biography of author(s)
Ivan Švec
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.
Research and Academic Experience: 2007 – Graduate as Doctor of Food Technology (PhD), 2007 up today – University teacher & laboratory researcher on the UCT Prague.
Research Area:
Research
- Applied rheological methods of wheat dough quality determination (amylograph, RVA, farinograph, extensograph, mixolab).
- Laboratory preparation of bread, cookies and pasta, all types as wheat and gluten-free variants.
- Colour evaluation and image analysis of the final cereal products mentioned supra.
- Basic and multivariate exploration statistical methods.
Number of Published papers: 58 (h-index 9)*.
Special Award:
2nd Best Poster Award for poster : “Quinoa – Wholemeal Flour for Cereal Products”
6th International CIGR Technical Symposium “TOWARDS A SUSTAINABLE FOOD CHAIN”
(Food Process, Bioprocessing and Food Quality Management) Nantes, FRANCE, April 2011
Any other remarkable point: Passionate player of both classic guitar & folk music as well as cards, sub-average singer.
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© Copyright (2022): Author(s). The licensee is the publisher (Book Publisher International).
DISCLAIMER
This chapter is an extended version of the article published by the same author(s) in the following journal.
Food and Nutrition Sciences, 3: 1484-1490, 2012.
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a Fakultas Peternakan Universitas Mataram, Jl. Majapahit 62 Mataram, NTB, 83125, Indonesia.
Chapter 8
Print ISBN: 978-93-5547-526-8, eBook ISBN: 978-93-5547-534-3