Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread
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...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2547836 |
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| author | Lucía Buitrón Cecilia Dini Pedro Gustavo Maldonado-Alvarado |
| author_facet | Lucía Buitrón Cecilia Dini Pedro Gustavo Maldonado-Alvarado |
| author_sort | Lucía Buitrón |
| collection | DOAJ |
| 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. |
| format | Article |
| id | doaj-art-7b98ebc450d049a1b97384c3d2c3206b |
| institution | Kabale University |
| issn | 1947-6337 1947-6345 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj-art-7b98ebc450d049a1b97384c3d2c3206b2025-08-21T13:07:47ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452025-12-0123110.1080/19476337.2025.2547836Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of breadLucía Buitrón0Cecilia Dini1Pedro Gustavo Maldonado-Alvarado2Departamento de Ciencia de los Alimentos y Biotecnología, Escuela Politécnica Nacional (EPN), Quito, EcuadorCentro de Investigación y Desarrollo en Ciencia y Tecnología de los Alimentos (CIDCA), CONICET – UNLP – CIC, La Plata, ArgentinaDepartamento de Ciencia de los Alimentos y Biotecnología, Escuela Politécnica Nacional (EPN), Quito, EcuadorVicia 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.https://www.tandfonline.com/doi/10.1080/19476337.2025.2547836Cyanogenic compoundsMixolabfermentationbread-makingproteins |
| spellingShingle | Lucía Buitrón Cecilia Dini Pedro Gustavo Maldonado-Alvarado Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread CyTA - Journal of Food Cyanogenic compounds Mixolab fermentation bread-making proteins |
| title | Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread |
| title_full | Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread |
| title_fullStr | Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread |
| title_full_unstemmed | Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread |
| title_short | Effect of partial substitution of wheat flour (Triticum spp) with vetch flour (Vicia sativa) on the technological and sensory properties of bread |
| title_sort | effect of partial substitution of wheat flour triticum spp with vetch flour vicia sativa on the technological and sensory properties of bread |
| topic | Cyanogenic compounds Mixolab fermentation bread-making proteins |
| url | https://www.tandfonline.com/doi/10.1080/19476337.2025.2547836 |
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