Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre

Autores
Buitrón, Lucía; Dini, Cecilia; Maldonado-Alvarado, Pedro Gustavo
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Vicia sativa (common vetch) seeds contain valuable nutrients but are currently unsafe for human consumption. This study assessed the effects of partially substituting (up to 25%) wheat flour (Triticum spp) with vetch flour on the rheological, functional, and sensory properties of dough and bread in order to encourage the development of safe vetch varieties. Vetch flour reduced dough water absorption, though rheological properties remained stable up to 10% substitution. Higher substitution levels decreased bread specific volume (from 3.30 to 1.79 cm3/g), while preserving a satisfactory crumb structure. Sensory tests showed good acceptability of bread appearance and texture up to 10% substitution. Furthermore, correlations were identified between the rheological properties of the dough and the specific volume of the bread.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Biología
cyanogenic compounds
Mixolab
fermentation
bread-making
proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/189495
Acceder
id SEDICI_1ea2f056f40534590b29542133f989fd
oai_identifier_str oai:sedici.unlp.edu.ar:10915/189495
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of breBuitrón, LucíaDini, CeciliaMaldonado-Alvarado, Pedro GustavoBiologíacyanogenic compoundsMixolabfermentationbread-makingproteinsVicia sativa (common vetch) seeds contain valuable nutrients but are currently unsafe for human consumption. This study assessed the effects of partially substituting (up to 25%) wheat flour (Triticum spp) with vetch flour on the rheological, functional, and sensory properties of dough and bread in order to encourage the development of safe vetch varieties. Vetch flour reduced dough water absorption, though rheological properties remained stable up to 10% substitution. Higher substitution levels decreased bread specific volume (from 3.30 to 1.79 cm3/g), while preserving a satisfactory crumb structure. Sensory tests showed good acceptability of bread appearance and texture up to 10% substitution. Furthermore, correlations were identified between the rheological properties of the dough and the specific volume of the bread.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2025-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/189495enginfo:eu-repo/semantics/altIdentifier/issn/1947-6345info:eu-repo/semantics/altIdentifier/doi/10.1080/19476337.2025.2547836info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-01-07T13:36:27Zoai:sedici.unlp.edu.ar:10915/189495Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-01-07 13:36:28.255SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
title Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
spellingShingle Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
Buitrón, Lucía
Biología
cyanogenic compounds
Mixolab
fermentation
bread-making
proteins
title_short Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
title_full Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
title_fullStr Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
title_full_unstemmed Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
title_sort Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bre
dc.creator.none.fl_str_mv Buitrón, Lucía
Dini, Cecilia
Maldonado-Alvarado, Pedro Gustavo
author Buitrón, Lucía
author_facet Buitrón, Lucía
Dini, Cecilia
Maldonado-Alvarado, Pedro Gustavo
author_role author
author2 Dini, Cecilia
Maldonado-Alvarado, Pedro Gustavo
author2_role author
author
dc.subject.none.fl_str_mv Biología
cyanogenic compounds
Mixolab
fermentation
bread-making
proteins
topic Biología
cyanogenic compounds
Mixolab
fermentation
bread-making
proteins
dc.description.none.fl_txt_mv Vicia sativa (common vetch) seeds contain valuable nutrients but are currently unsafe for human consumption. This study assessed the effects of partially substituting (up to 25%) wheat flour (Triticum spp) with vetch flour on the rheological, functional, and sensory properties of dough and bread in order to encourage the development of safe vetch varieties. Vetch flour reduced dough water absorption, though rheological properties remained stable up to 10% substitution. Higher substitution levels decreased bread specific volume (from 3.30 to 1.79 cm3/g), while preserving a satisfactory crumb structure. Sensory tests showed good acceptability of bread appearance and texture up to 10% substitution. Furthermore, correlations were identified between the rheological properties of the dough and the specific volume of the bread.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Vicia sativa (common vetch) seeds contain valuable nutrients but are currently unsafe for human consumption. This study assessed the effects of partially substituting (up to 25%) wheat flour (Triticum spp) with vetch flour on the rheological, functional, and sensory properties of dough and bread in order to encourage the development of safe vetch varieties. Vetch flour reduced dough water absorption, though rheological properties remained stable up to 10% substitution. Higher substitution levels decreased bread specific volume (from 3.30 to 1.79 cm3/g), while preserving a satisfactory crumb structure. Sensory tests showed good acceptability of bread appearance and texture up to 10% substitution. Furthermore, correlations were identified between the rheological properties of the dough and the specific volume of the bread.
publishDate 2025
dc.date.none.fl_str_mv 2025-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/189495
url http://sedici.unlp.edu.ar/handle/10915/189495
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1947-6345
info:eu-repo/semantics/altIdentifier/doi/10.1080/19476337.2025.2547836
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
_version_ 1853683336019443712
score 13.25844

Publicaciones similares