Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.

A low carbohydrate and high fat (LCHF) flour
was developed by combining almond flour, desiccated
coconut flour, defatted soya flour, dry gluten powder,
psyllium husk and skimmed milk powder. Determination
of rheological, bread making, nutritional, and staling
characteristics of LCHF flour in comparison with wheat
flour (WF) was studied. The results showed that LCHF
flour had lower amylograph pasting temperature (31.6 �C),
peak viscosity (200 BU), farinograph dough stability
(0.8 min), and bread volume (315 ml) compared to WF
(61.0 �C; 782 BU; 8.7 min; and 525 ml) respectively. The
use of additive mixes such as fungal alpha-amylase,
sodium stearoyl-2-lactylate and xanthan gum, improved the
volume and texture of the LCHF bread. Scanning electron
microscope images showed little or no presence of starch
granules in LCHF dough and bread. Differential scanning
calorimetry studies indicated that, during storage
(1–5 days), the enthalpy for gelatinization of endotherm
starch increased (0.71–3.40 j/g) in WF bread, however, in
LCHF bread this increase was lesser (0.53 to 2.2 j/g)
indicating slower staling rate in LCHF bread. The LCHF
bread showed lower carbohydrate (13.7%), in-vitro starch
digestibility (17.3%) and staling rate, higher protein
(22.51%), fat (11.01%), and medium-chain fatty acids than
WF bread (51.9%; 38.2%; 12.57%; 3.78%) respectively.
The results showed that the developed product would be
beneficial for people suffering from diabetics and obesity