Czech J. Food Sci., 2026, 44(1):52-61 | DOI: 10.17221/48/2025-CJFS

Exploring the potential use of two species of Dioscorea in composite flours for bakery productsOriginal Paper

Martin Amador Meza-Nieto ORCID..., María Guadalupe Torres-Cardona ORCID..., Sergio Soto-Simental ORCID..., Antonio de Jesús Cenobio-Galindo ORCID..., Rubén Jiménez-Alvarado ORCID...
Institute of Agricultural Sciences, Autonomous University of Hidalgo State, Institute of Agricultural Sciences, Santiago Tulantepec, Hidalgo, Mexico

Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mg GAE · (100 g)–1 dry matter] and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea flour (0–30%) to make composite doughs. Doughs containing D. composita exhibited superior biaxial extensibility (41.22 ± 11.9 mm at 20% substitution), compared to the control (21.4 ± 2.7 mm), indicating their potential for use in bread production. Meanwhile, doughs containing 20% or more D. bulbifera flour were more suitable for products such as biscuits or pitta bread. However, all composite doughs were harder to handle, likely due to gluten dilution and component interactions, regardless of the Dioscorea species used. Therefore, the Dioscorea species used in this study could be considered promising candidates for inclusion in suitable bakery products.

Keywords: dough properties; bread making, dough rheology; textural analysis

Received: March 26, 2025; Revised: December 2, 2025; Accepted: December 5, 2025; Prepublished online: February 18, 2026; Published: February 27, 2026  Show citation

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Meza-Nieto MA, Torres-Cardona MG, Soto-Simental S, de Jesús Cenobio-Galindo A, Jiménez-Alvarado R. Exploring the potential use of two species of Dioscorea in composite flours for bakery products. Czech Journal of Food Sciences. 2026;44(1):52-61. doi: 10.17221/48/2025-CJFS.
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