Influence of Cnidoscolus aconitifolius and Crotalaria longirostrata flours on gluten functionality and bread properties during fermentation

abstract

The integration of plant-derived flours into wheat-based bread is a growing area of interest in cereal science and food technology. Cnidoscolus aconitifolius and Crotalaria longirostrata are rich in phenolic compounds with antioxidant properties, potentially enhancing bread's nutritional profile. This study investigated the effects of their phenolic content (C. aconitifolius: 40.66 ± 0.24 to 29.37 ± 1.22 mg GAE/100 g; C. longirostrata: 44.04 ± 0.32 to 32.35 ± 0.90 mg GAE/100 g) and chemical composition on gluten functionality and fermentation. Incorporating these flours at 5 % influenced gluten behavior, fermentation dynamics, and bread characteristics. C. aconitifolius strengthened the gluten network, as evidenced by an increase in Pelshenke gluten quality (17.85 ± 0.79 vs. control 13.99 ± 0.52) and sedimentation values, while C. longirostrata weakened it (Pelshenke 11.49 ± 0.11). Leaf flours significantly affected starch gelatinization and retrogradation, with Mixolab C3 values showing a reduction in C. longirostrata (0.37 ± 0.01) compared to the control (0.68 ± 0.07). These changes altered dough rheology and bread dimensions, where C. aconitifolius maintained better volume (597.5 ± 13.54 cm³) than C. longirostrata (521.25 ± 77.08 cm³). C. longirostrata exhibited higher phenolic levels, which impart antioxidant properties and dough characteristics. These findings reveal both challenges and opportunities in the formulation of functional wheat breads enriched with plant-derived flours. The distinct effects of C. aconitifolius and C. longirostrata on gluten quality, dough rheology, and antioxidant potential show their relevance in developing breads with enhanced nutritional and textural properties. Future studies should explore strategies to optimize formulations and evaluate their in vitro glycemic response to support potential health claims. © 2025 The Authors