University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
Gewählte Master / Diploma Thesis:
Victoria Zowa
(2021):
Charakterisierung von Feinbackmassen mit Sorghum und Hirse.
Master / Diploma Thesis - Institut für Lebensmitteltechnologie,
BOKU-Universität für Bodenkultur,
pp 127.
UB BOKU
obvsg
- Abstract:
- Climate change is a global phenomenon and will have a great impact on a wide variety of areas in our life in the future, especially on our diet. One of the world’s most important food crops, wheat, is suffering from the changed weather conditions, especially from continuing periods of drought. Rising temperatures and extreme drought are affecting wheat and result in a very high proportion of gluten in wheat, which is particularly disadvantageous when it is used for pastry products. Therefore, alternative grain types such as sorghum and millet were used to investigate to what extent they can serve as partial substitute for wheat. These types of grain do not contain any gluten and have been mixed with wheat flour in different recipes. Standard recipes of sponge cake, cake, cookies and milk bread were produced. During mixing the sorghum/ millet with wheat the overall gluten content should be balanced. Blends of sorghum or millet with wheat flour in 0 %, 20 %, 40 %, 60 %, 80 % and 100 % steps were investigated. The finished baked goods were then examined for volume and texture, colour and porosity. Chemical analyzes of protein, ash, polyphenol and antioxidant contents were performed subsequently. On the basis of the tests with sponge cake, milk bread, cake and cookies it was possible to show that mixing wheat flour with sorghum or millet flour had a positive effect on crumb firmness and volume, in most cases up to 40 % alternative flour. The Volume decreased significantly at 60 % alternative flour and the crumb firmness increased. Additionally, the products became porous at 60 % alternative flour. Milk bread with 80 % sorghum or millet flour crumbled and was not used for all physical evaluations, the same happened with 100 % heavy sponge cake. Cake and cookies could be produced and analyzed up to 100 % alternative flour. Chemical analyzes showed positive nutritional effects of sorghum and millet. The protein content decreased with increasing sorghum or millet flour. Partial replacement with sorghum and millet made it possible to lower the high protein content of wheat. Moreover, the mineral content rose with increasing sorghum or millet flour which also had a nutritional benefit.
- Beurteilende(r): Schönlechner Regine
- 1.Mitwirkender: Rumler Rubina