Wheat-fonio flour composites were blended in ratios of 97.5:2.5, 95:5 and 90:10 wt. % using commercial types of both cereal materials, thanks to which the dietary fibre content was elevated stepwise. The basic analytics of the tested composites were depicted by the Zeleny sedimentation test and the Falling Number test, the results of which were not affected by the given enhancement. Mixolab apparatus was employed to evaluate flour rheological behaviour, and the results obtained were statistically compared to laboratory bread-baking test results. During the kneading phase of the Mixolab proof at constant water addition, the increasing fonio portion in the flour composites shortened the time taken to reach consistency maximum softly, clearly lowered this maximum and varied dough stability. Bread volume rose only at a 2.5% fonio flour dosage (from 337 to 402 ml∙100 g-1). Higher fonio dosages did not influence specific volumes negatively as compared to the control. Crumb softness as penetration depth corresponded to specific bread volume, and all tested variants demonstrated acceptable sensory profiles. Principal component analysis pointed to connection of the Mixolab features primarily to protein characteristics and behaviour. Furthermore, higher baking potential was statistically proven for a wheat-fonio composite of 95:5; this composite flour could be considered a compromise between dough machinability, consumer quality and the nutritional benefit of fonio.
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