Advanced technologies

2(1) (2013), 20-25

THE EFFECT OF SOME PROTEIN RICH FLOURS ON FARINOGRAPH

PROPERTIES OF THE WHEAT FLOUR
Nada . Nikoli1, Jelena S. Stojanovi1, Gordana S. Stojanovi2,
Jasna S. Mastilovi3, Ivana T. Karabegovi1, Goran M. Petrovi2, Miodrag L. Lazi1
1 Faculty of Technology, University of Ni,Leskovac, Serbia
2 Faculty of Science and Mathematics, Department of Chemistry, University of Ni, Ni, Serbia
3 Institute for Food Technology, University of Novi Sad, Novi Sad, Serbia

In this paper, the farinograph properties of the flour with various portions of
two protein rich flour, soybean and porcino mushroom were investigated. The
water absorption increased when soybean and mushroom flours were added
to the wheat flour, probably due to a higher protein content which was investigated in all flour mixtures. The obtained opposite correlations between the
gluten content and water absorption showed the wheat gluten was not, while
the proteins of soybean and porcino mushroom were responsible for the water
absorption. The addition of both protein rich flours prolonged the development
time and dough stability. The statistical analysis showed that a high value of
the dough development time was in proper correlation with the high lipid content. Based on the investigated parameters, the mixtures with the soybean
flour are more similar to the wheat flour and more suitable for replacing the
wheat flour than the mushroom flour. The linkage distance levels indicate that
the soybean flour portions from 5 to 15 % and the mushroom flour portions of 5
and 10 % are the portions for obtaining the mixture with the chemical composition and farinograph properties which are most similar to the wheat flour.

(ORIGINAL SCIENTIFIC PAPER)

UDC 664.641.4

Keywords: farinograph
wheat, soybean, porcino

properties,

flour,

Introduction
Dough rheology properties such as farinograph prop- and the production of healthy foods [5]. In ordinary white
erties have great relevance in predicting the mixing be- bread protein content ranges from 8 to 9 % and by inhaviour, sheeting and baking performance of the food cluding soybean, the protein content can be made up to
product [1]. The supplementation of the wheat flour with 16 % [6]. A portion of 0.3 to 5 % of the soybean flour is
other flours changed the rheology properties such as usually added, but a rational addition for increasing the
rice and buckwheat flours did [2, 3]. Bread and other bread protein value is 20-30 % of the soybean flour [7].
products with the higher protein content and lower carMushrooms are edible fungi and a delicious nutribohydrate content are more suitable for use in some di- tional food in many countries. Many hundreds of speets than the bread and bakery products that are currently cies of edible mushrooms exist in the wild, but less than
used [4] and the soy and mushroom flours could be use- 20 are harvested and used as food. The food value of
ful for increasing the protein content.
mushrooms is between meat and vegetable [8]. In reSoybean (Glycine max (L.) Merr.) is a species of leg- cent years the usage and consumption of mushrooms
ume, native to Eastern Asia and an important global crop have increased, especially in a vegetarian community
today. It is rich in high quality proteins, contains essen- [9]. Crisan and Sands [10] reported that mushrooms in
tial amino acids similar to those found in meat, minerals general contain 90 % of water and 10 % of dry matter
such as Fe, Zn, Cu, Mn, Ca and Mg. The soybean pro- and the content of protein in the dry matter varies in a
teins contain albumins and globulins as major compo- wide range, from 10 to 40 % [11]. Besides the protein
nents and some minor, undesirable components such as and essential amino acids, mushrooms contain 3-21 %
inhibitors of trypsin and chymotrypsin, as well as sugar- of carbohydrates, 3-35 % of dietary fibre [12], B-vitamins
binding lecitins, but they are generally inactivated by the and vitamin C [13]. The abundant essential amino acid
heat treatment. New immunochemical methods can be in the mushroom is lysine while the wheat protein is conused for the quantitative detection of soybean proteins
sidered to be limiting in essential amino acids like lysine,
Author address: Nada Nikoli, Faculty of Technology, University of Ni,
Bulevar osloboenja 124
16000 Leskovac, Serbia
E-mail: nadanikolic64@yahoo.com
The manuscript received: February, 27, 2013.
Paper accepted: March, 20, 2013.

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Advanced technologies

2(1) (2013), 20-25

tryptophan and threonine. The content of lysine in porci- The extracts were combined and 5 mL were dried at 110
no mushroom (Boletus edulis) was detected in the range C to the constant weight that was read out on the anaof 52 [14] even to 217 mg/100 g of the dry matter [15]. In lyser display (Scaltec SMO 01, Scaltec instruments, Gerliterature there are farinograph data and bread proper- many). The ash content (AC) was determined by staking
ties for the supplementation of the wheat flour with some at 800 C during 5 h. In order to determine the gluten
mushroom flours, but no data about the effect of Boletus content (GC) in the wheat flour, the dough was prepared
edulis on these properties.
by adding a sodium chloride solution first; the wet gluten
In this paper the chemical composition and farino- was isolated by dough washing and weighed. The congraph properties (water absorption - WA, dough devel- tent of insoluble fibber (FC) was determined by using a
opment time DT, dough stability DSt and the degree Kirschner-Ganakova's method [16].
of softening DSf) of flour mixtures in which the wheat
flour was supplemented by different portions of soybean
or porcino mushroom flours was investigated with the
Farinograph measurement
aim to find the effect of the protein rich flour on these
properties. By statistical analysis and by determining the
In order to determine the farinograph data, the wacorrelation coefficients, the effect of the lipid content on ter absorption value (in mL), development time (in minfarinograph properties was evaluated, too.
utes), dough stability (in minutes), degree of softening
(FU) and farinograph quality number (QN) the Brabender
EXPERIMENTAL
farinograph (Brabender Model 8 10 101, Duisburg, Germany) and ISO 5530-1 test procedure, were used.
Soybean and porcino mushroom flour
The wheat flour, type 500, produced by Fidelinka,
Subotica, Serbia (WF) was bought from the local market,
Green Apple(Leskovac, Serbia). The whole soybean
seeds (Glycine max L.) cultivars ZP Lana grown in Serbia were purchased in the same local store.
The soybean flour (SF) was obtained by milling and
sieving the soybean seeds through a 0.30 mm riddle.
The porcino mushroom (Boletus edulis) flour (MF) was
obtained from wild, fresh mushrooms, from eko-region
Piskupovo, Leskovac, Serbia, after cutting to slices (0.4 mm
thickness), drying at 35 C for 5 h, milling and sieving
through the same riddle. 285, 270, 255 and 240 g of the
wheat flour and 15, 30, 45 and 60 g of the protein rich
flour, respectively, were used to make 300 g of the dough
mixture with the portion of 5, 10, 15 and 20 % (w/w). The
mixtures with the soybean flour are signed as WS 5, WS
10, WS 15, and WS 20 and with the mushroom flour as
WM 5, WM 10, WM 15, and WM 20 to indicate the mixture with the portion of these flours of 5, 10, 15 and 20 %
(w/w), respectively. The additives were not added to any
mixture.
Flour analysis
The flour protein content (PC) was determined by the
Kjeldahl method (Nx5.95). The moisture content (MC)
was determined by Scaltec SMO 01 (Scaltec instruments, Germany) instruments: the flour (5 g) was put
into the disk plate analyser, dried at 110 C to a constant
weight, and the moisture content was read out on the
display. The lipids content (LC) was determined by the
trichloroethylene duplicate extraction for the same sample by using reflux (1: 20 w/v, at boiling temperature, 60 minutes).

Statistical analysis
STATISTICA, version 5.0 software was used to perform the statistical analysis: the means and standard deviations, the correlation coefficients and cluster analysis.
The means and standard deviations were obtained by
Descriptive Statistics, marking the Median & Quartiles
and Confirm Limits for Means. The correlations coefficients were obtained by using the options of Analysis,
Quick Basic Stats and Correlation matrices. In order
to classify the wheat flour, wheat-soybean and wheatporcino mushroom mixtures, the cluster analysis and the
Euclidean method with the complete linkage were used.
RESULTS AND DISCUSSION
The content of the main chemical components
The moisture, protein, ash, lipid and gluten content
of wheat, soybean and mushroom flours are shown in
Table 1. The data are presented as mean of three determinations with the standard deviation. Based on the
obtained data it is evident that the contents of ash, lipid
and fibber in soybean and mushroom flours were higher
than in the wheat flour.

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2(1) (2013), 20-25

Table 1. The chemical composition of wheat, soybean and porcino mushroom flour

Farinograph properties
Farinograph data of the wheat flour and the flour mixtures with different portions of soybean and mushroom
flours are presented in Table 2. The results showed that
farinograph data depended on the soybean and mushroom flours portions in the mixtures. The water absorption increased when soybean and mushroom flours were
added to the wheat flour: from 53.8 to 61.9 % with increasing the soybean flour portion in the mixtures and
from 55.0 to 58.5 % with increasing the mushroom flour
portion in the mixtures. It is well known that the main
dough component in the wheat flour responsible for water absorption is gluten. The soybean and mushroom flours are
gluten free, but had a higher protein content than the wheat flour
(46.7 and 28.4 g/100 g, respectively) (Table 1). The reason
for higher absorption ability might be a higher protein
content in all investigated flour mixtures. The obtained
correlation coefficients correspond to this statement, as
presented in Table 3. The same effect of the soy flour on
the water absorption value was reported by Ribotta et

al. [17], when the heat-treated full-fat flour, the enzymeactive defatted flour and soy protein isolates were used
for the wheat flour substitution. The reason could also be
the interaction between soybean proteins such as globulins and wheat gluten which were reported to occur in the
composite flour [18]. Besides the higher protein content, a
higher content of dietary fibbers in the mixtures might be
also responsible for higher absorption properties, as the results show that the content of dietary fibbers in the soybean
flour was almost three times higher (7.6 g/100 g) than in the
wheat flour (2.8 g/100 g) while in the mushroom flour this
content was over four times higher (11.8 g/100 g). Generally,
fibbers provide better properties of water absorption and
this is mainly due to a higher number of hydroxyl groups
which exist in the fibber structure which allows a stronger
interaction of water through the hydrogen bonding [19].
The effect of the water absorption value increase was
reported when the wheat flour has been supplemented
with Nigerian [20] and Egyptian oyster mushroom flour
[21], too.

Table 2. Farinograph data of wheat flour (WF), wheat-soybean (WSF) and

wheat-mushroom flour (WMF) mixtures with the portion of soybean or mushroom

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Advanced technologies

The differences for the dough development time

among the flour mixtures with the soybean flour ranged
from 1.3 to 6.8 minutes and with the mushroom flour from
1.8 to 4.5 minutes. The dough stability of all mixtures with
the soybean flour was prolonged in comparison with the
wheat flour dough and it ranged from 0.8 to 2.3 minutes
while for the wheat flour dough it was only 0.5 minutes
(Table 2).
The dough stability of the mixtures with the mushroom flour portion of 5 and 10 % was higher (2.5 and 3.0
min, respectively) than for the wheat flour dough and for
the flour portion of 15 and 20 % it was the same as for
the wheat flour dough.
It is evident that the addition of the protein rich plant
flour prolonged the development time and the dough stability. The effect of delaying the dough development time
and dough stability by addition most of the investigated
soy flours was obtained by Ribotta et al. [17], too.
The degree of softening of the mixtures with the soybean flour increased from 50 to 65 BU when the soybean
flour portion in the flour mixture increased and all values, except for the soybean portion of 20 %, were lower
than 65 BU, which was found for the dough made of the
wheat flour. The degree of softening of the mixtures with
the mushroom flour decreased from 215 to 165 BU when

2(1) (2013), 20-25

the mushroom flour portion in the flour mixture increased,

but contrary to the mixtures with the soybean flour, all
values were higher than for the dough made of the wheat
flour. The reason for the decrease in the degree of softening might be the destruction and shortening of the
fibber in the gluten network [22]. A different effect of soybean and mushroom flours on the degree of softening as
an farinograph property was achieved probably due to a
different chemical composition of these flours, especially
of the protein composition and different nature of interactions of soybean and mushroom components with the
components of the wheat flour.
The addition of the soybean and mushroom flours
changed the quality number and group of wheat-soybean and wheat-mushroom mixtures. The quality number of the soybean mixtures was lower (32.1 to 44.3)
than the number of the wheat flour (58.7) and group was
C1 instead of B1 [23], but the quality number of the mushroom mixtures was higher (66.7 to 64.2) than the number
of the wheat flour (58.7) and the group was the same as
for the wheat flour (B1). The explanation for these results
might be the same as the explanation for a different effect of soybean and mushroom flours on the degree of
softening.

Table 3. The correlation coefficients for chemical parameters and farinograph properties (correlations are significant at p < 0.05, N=8) flour from 5 to 20%

PC- Protein content; AC- Ash content; LC -Lipid content; GC- Gluten content; FC- Fibber content;
WA - Water absorption; DT- Development time; DSt - Dough stability and DSf - Degree of softening

Statistical analysis data

The correlation coefficients between chemical parameters and farinograph properties in the wheat-soybean
and wheat-mushroom flour mixtures are presented in Table 3. The sample size was eight (N=8 (4x2): four wheatsoybean flour mixtures and four wheat-mushroom flour
mixtures). Only the correlations with the absolute value
0.80 and above 0.80 were taken into consideration.
There are two groups of correlations: the correlations
between chemical parameters and the correlations between chemical parameters and rheology properties. In
the first group, there is the correlation when the high protein content indicates the high lipid content and the high

ash content indicates the high gluten and fibber content,

while the high gluten content is associated with the low
fibber content and indicates that the flour mixtures with
protein rich plant had the higher fibber content and the
lower gluten content due to soybean and mushroom flour
which are gluten free. In the second group of correlations, the high protein content causes a high value of the
water absorption and the dough development time and
the high lipid content causes a high value of the dough
development time. The opposite correlation between the
gluten content and the value of water absorption shows
that in the flour mixture with the protein rich flour, the
wheat gluten was not the only component responsible
for the water absorption, but also were the proteins of
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2(1) (2013), 20-25

soybean and porcino mushroom.

By cluster analysis based on multiple variables, the
wheat flour, wheat-soybean and the wheat-mushroom
flour mixtures were classified into groups. Number of
variables was nine: the wheat flour, four wheat-soybean
and four wheat-mushroom flour mixtures.

The number of cases i.e. parameters were nine: PC

(protein content), AC (ash content), LC (lipid content),
GC (gluten content), FC (fibber content), WA (water absorption), DT (development time), DSt (dough stability)
and DSf (degree of softening) and the obtained linkage
distances were presented by dendrogram in Fig. 1.

Tree Diagram for 9 Variables

Single Linkage
Euclidean distances
120

100

Linkage Distance

80

60

40

20

WM20

WM15

WM10

WM5

WS20

WS15

WS10

WS5

WF

Figure 1. Dendrogram obtained for the wheat flour and wheat-soybean flour mixtures

Generally, the mixtures with the soybean flour based more suitable for the replacement of the wheat flour than
on the investigated parameters are more similar to the the mushroom flour. The soybean flour portions from 5 to
wheat flour than the mixtures with the mushroom flour, 15 % and the mushroom flour portions of 5 and 10 % are
as they are at the linkage distance level of 9.6 and the the portions for obtaining the mixture with the chemical
mixtures with mushroom flour are at the linkage distance composition and farinograph properties which are most
level of 100.2. The cluster analysis shows that the mix- similar to those of the wheat flour.
tures with the soybean flour are less different than the
mixtures with the mushroom flour and also indicates that
ACKNOWLEDGEMENT
the soybean flour is more suitable for the replacement
of the wheat flour than the mushroom flour. The linkage
This work was supported under the project No 172047
distance levels show that the soybean flour portions of by the Ministry of Education, Sciences and Technologi5 to 15% and the mushroom flour portions of 5 and 10% cal Development of the Republic of Serbia.
could be indicated as the portions for supplementing the
wheat flour to obtain the mixtures with chemical and faREFERENCES
rinograph properties similar to those of the wheat flour.
CONCLUSION
The farinograph properties depended on the soybean
and mushroom flour portions in mixtures. The addition
of the protein rich flour increased the water absorption
value and prolonged the development time and dough
stability. The proteins from soybean and porcino mushroom were responsible for a higher water absorption
value and the lipid content for a high value of the dough
development time. The mixtures with the soybean flour
are more similar to the wheat flour than the mixtures
with the mushroom flour. Therefore, the soybean flour is
24

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Izvod

UTICAJ NEKIH BRANA BOGATIH PROTEINIMA NA FARINOGRAFSKA

SVOJSTVA PENINOG BRANA
Nada . Nikoli1, Jelena S. Stojanovi1, Gordana S. Stojanovi2,
Jasna S. Mastilovi3, Ivana T. Karabegovi1, Goran M. Petrovi2, Miodrag L. Lazi1
1Univerzitet u Niu, Tehnoloki fakultet, Leskovac, Srbija,
2Univerzitet u Niu, Prirodno-matematiki fakultet, Odsek za hemiju, Ni, Srbija
3Univerzitet u Novom Sadu, Institut za prehrambene tehnologije, Novi Sad, Srbija

U radu su ispitana farinografska svojstva meavina peninog brana i brana

od soje i vrganja, kao biljki bogatih proteinima. Rezulati ispitivanja su pokazali
da dodatak brana soje i vrganja poveava mo upijanja vode i produava
vreme razvoja i stabilnosti testa. Razlog vee moi upijanja vode ispitivanih
meavina je verovatno vei sadraj proteina u meavinama brana u odnosu
na penino brano. U prilog ovome ide dobijena suprotna korelacija izmedju
sadraja glutena i moi upijanja vode, to navodi na zakljuak da u ispitivanim
meavinama gluten nije, a da su proteini soje i vrganja odgovorani za mo
upijanja vode. Rezultati su takodje pokazali da sadraj lipida u meavini ima
uticaja na vreme razvoja testa. Na osnovu odabranih parametara, statistikom
analizom dobijeno je da su meavine sa sojinim branom na manjem Euclideanovom rastojanju od peninog brana nego meavine sa branom vrganja.
U cilju dobijanja meavine brana ija su hemijska i farinografska svojstva
bliska peninom branu, mogu se koristiti udeli sojinog brana od 5 do 15 %
i brana vrganja od 5 i 10 %.

(ORIGINAL NAUNI RAD)

UDK 664.641.4

Kljune rei: farinografska svojstva, brano,

penica, soja, vrganj

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