Effect of Adding Date Infusion (Phoenix dactylifera L.) at Different Levels on Flour Strength and Some Functional Properties of Wheat Flour
Keywords:
Date infusion, wheat flour, functional properties, Brabender test, water-binding capacity, emulsifying capacity, swelling capacity, solubilityAbstract
Bread is a widely consumed staple food, and the functional properties of wheat flour directly influence dough performance and the quality of the final baked product. Increasing attention has been directed toward the use of natural ingredients, including dates and their derivatives, to develop bakery products with enhanced nutritional and functional properties. Date infusion is a source of sugars, phenolic compounds, and water-soluble minerals, which may influence the functional properties of flour and dough. Given the limited research specifically investigating the effects of date infusion, this study aimed to evaluate the effect of different levels of date infusion on flour strength and selected functional properties and to identify the most suitable supplementation level.
The results showed variations in the Brabender test values among the treatments. The 20% date infusion treatment recorded the highest value (21.22 ± 0.179), followed by the 10% treatment (18.32 ± 0.325) and the 30% treatment (17.75 ± 0.285), whereas the control recorded the lowest value (17.00 ± 0.004). Date infusion also increased water-binding capacity, with the 30% treatment showing the highest value (2.66 ± 0.07), with statistically significant differences among treatments. Swelling capacity also increased with the addition of date infusion, reaching the highest value at the 30% level (10.06 ± 0.01), with statistically significant differences. The 30% treatment also recorded the highest emulsifying capacity (2.81 ± 0.17), although the differences were not statistically significant. In contrast, solubility decreased following the addition of date infusion, with the control recording the highest value (53.20 ± 0.70), with no statistically significant differences among treatments. Refractive index values ranged from 1.333 to 1.339, with the 20% treatment recording the highest value and statistically significant differences among treatments.
:The findings indicate that the addition of date infusion can influence flour strength and selected functional properties. The highest Brabender test value was observed at the 20% supplementation level, whereas the 30% level produced the highest water-binding, swelling, and emulsifying capacities. Date infusion also resulted in reduced solubility. Overall, the findings suggest that date infusion has potential as a natural ingredient for food and bakery applications based on wheat flour, with the appropriate supplementation level depending on the targeted functional property
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