Pro Tip: The functional properties of composite flours can enhance the texture and sensory attributes of various baked goods.

In the face of rising global food insecurity and malnutrition, the development of composite flours (CF) emerges as a pivotal strategy to enhance the nutritional profile of baked and extruded products.

CF can be synthesized by blending various raw materials, including legumes, grains, fruits and tubers, thus providing an avenue for integrating locally sourced ingredients into mainstream food products.

The unique characteristics of CF lie in their ability to significantly elevate the nutritional content of baked goods.

For instance, incorporating chickpea flour into wheat flour not only boosts the protein content but also enriches the fiber and mineral levels in the final product. Studies have shown that CFs often surpass traditional wheat flour in their health benefits, making them a compelling choice for health-conscious consumers. 

Furthermore, the use of alternative flours from roots and tubers like sweet potato or cassava has demonstrated substantial improvements in dietary fiber, contributing to better digestive health.

In baking applications, the role of CFs extends beyond nutrition. The functional properties of these flours can enhance the texture and sensory attributes of various baked goods. 

For example, breads made with CFs can exhibit improved moisture retention and a more appealing crumb structure. This is particularly important for gluten-free or reduced-gluten formulations, where achieving desirable textural qualities can be challenging. The addition of flours such as almond or coconut not only increases nutritional value but also introduces unique flavors and textures, appealing to consumers seeking variety in their diets.

Moreover, the nutritional improvements offered by CFs are not solely limited to increased protein and fiber. They also introduce beneficial bioactive compounds, including phenolic compounds that enhance antioxidant activity, crucial for combating oxidative stress in the body. This makes CFs an excellent candidate for producing functional foods that cater to the growing demand for healthier options among consumers.

Extrusion technology plays a crucial role in the development of CFs, allowing for enhanced digestibility and the potential for developing cost-effective products.

In the baking industry, extruded CFs can be utilized to create innovative snack products and breakfast cereals that meet the nutritional expectations of modern consumers. The extrusion process can improve the nutritional profile while ensuring the sensory qualities that consumers desire, such as texture and taste.

For instance, the extrusion of legume and cereal blends has shown promising results in maintaining product quality while delivering on nutritional promises.

Baking with CFs also presents challenges, particularly regarding their impact on gluten development. Since many CFs contain little to no gluten, bakers must adjust their formulations and techniques to ensure that the final products still rise and maintain structure. This can involve using binding agents such as xanthan gum or guar gum to help mimic the elasticity and strength of gluten.

Moreover, the hydration levels may need to be carefully monitored, as different flours absorb moisture differently, which can affect the dough's handling properties and final baked product quality. However, despite the evident benefits, it is essential to note that increasing the protein content in CF does not always correlate with improved protein digestibility.

Future research must focus on assessing the digestibility of proteins in CF products to ensure that the nutritional enhancements translate effectively into health benefits.

Composite flours present a valuable opportunity to address global nutritional challenges by incorporating diverse and local ingredients into baked and extruded products. By enhancing the nutritional composition while also appealing to consumers' tastes and preferences, the baking and milling industry can contribute significantly to improving public health outcomes. The adoption of CFs could lead to a new era of baking that not only satisfies the palate but also nourishes the body.

Reference:

Amadeu, C.A.A., Martelli, S.M. & Vanin, F.M. (2024). Nutritional aspects of composite flours for baked and extruded products: A review. Cereal Chemistry, 101, 450–467. https://doi.org/10.1002/cche.10765.

Dr. Senay Simsek, serving as the department head, professor and dean’s chair in food science at Purdue University, possesses a background in cereal science, technology and wheat quality. Her goal is to foster collaboration between producers, scientists and food processors, optimizing research potential in this area.