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<p>This study investigated how different blanching methods affect lotus root flour functionality and its impact on wheat dough rheology and baking properties. Blanching significantly (<i>P</i> &lt; 0.0001) reduced moisture, ash, and total soluble solids while enhancing the water-holding capacity and swelling power of lotus root flour. Microstructural changes were more prominent due to hot water blanching (HB) and steam blanching (SB). As lotus root flour substitution increased, gluten content decreased while gluten quality remained intact. The unblanched (UB) and microwave blanching (MB) improved dough elasticity and viscosity. Cookies textural strength decreased (upto 8.7&#xa0;N) with increasing substitution levels of lotus root flours, except for MB samples, which were comparable to the control sample (19.8&#xa0;N). Lotus root flour substitution, irrespective of blanching, resulted in an improved spread ratio in baking but produced darker cookies (L* value down to 15.1) with increased red (a*) and yellow (b*) hues. Higher levels of UB and MB flours negatively affected taste and overall sensory acceptability, whereas HB and SB maintained or enhanced taste. Up to 20% lotus root flour substitution is suitable in cookies, with HB and SB being the most effective for maintaining both functional and sensory qualities. This provides comparative evaluation of pre-processing strategies to entail the gluten interaction and sensory performance of lotus root flour in wheat based bakery systems.</p>

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Functional dynamics of differently blanched lotus root and their substitution effects on dough rheology and baking quality of wheat flour

  • 期刊论文

  • 发表日期：

    2026年3月21日

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  • Kainat Qureshi,
  • Salman Khurshid,
  • Saqib Arif,
  • Qurratul Ain Akbar,
  • Hafiza Mehwish Iqbal,
  • Tahira Mohsin Ali,
  • Nouman Rashid Siddiqui

摘要

This study investigated how different blanching methods affect lotus root flour functionality and its impact on wheat dough rheology and baking properties. Blanching significantly (P < 0.0001) reduced moisture, ash, and total soluble solids while enhancing the water-holding capacity and swelling power of lotus root flour. Microstructural changes were more prominent due to hot water blanching (HB) and steam blanching (SB). As lotus root flour substitution increased, gluten content decreased while gluten quality remained intact. The unblanched (UB) and microwave blanching (MB) improved dough elasticity and viscosity. Cookies textural strength decreased (upto 8.7 N) with increasing substitution levels of lotus root flours, except for MB samples, which were comparable to the control sample (19.8 N). Lotus root flour substitution, irrespective of blanching, resulted in an improved spread ratio in baking but produced darker cookies (L* value down to 15.1) with increased red (a*) and yellow (b*) hues. Higher levels of UB and MB flours negatively affected taste and overall sensory acceptability, whereas HB and SB maintained or enhanced taste. Up to 20% lotus root flour substitution is suitable in cookies, with HB and SB being the most effective for maintaining both functional and sensory qualities. This provides comparative evaluation of pre-processing strategies to entail the gluten interaction and sensory performance of lotus root flour in wheat based bakery systems.