Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

Abstract

-The thermomechanical properties of dough and the physical characteristics of bread from quinoawheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI), water solubility index (WSI) and swelling power (SP). The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48), WSI (7.45%), and SP (4.84) were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

Formulation and Quality Attributes of Quinoa Food Products

“…Adding quinoa flour or seeds decreased the SV of bread. Rodriguez-Sandoval et al (2012) found that 10 % and 20 % QF addition decreased the SVof bread by 11 % and 30 %, respectively. Stikic et al (2012) reported that adding 20 % quinoa seeds decreased the SV of bread by 5 %.…”

“…As compared with 100 % WF dough, addition of 10 % QF decreased the cooking stability and setback of dough by 11 and 38 %, respectively, while increasing the thermal weakening by 8 %, as measured by Mixolab (Rodriguez-Sandoval et al 2012). Stikic et al (2012) found that adding 20 % quinoa seeds decreased water absorption and degree of softening of WF dough by 2 and 5 %, respectively, as measured by Farinograph.…”

“…Adding QF altered thermo-mechanical properties of WF dough, such as cooking stability and thermal weakening (Rodriguez-Sandoval et al 2012;Hager et al 2012). As compared with 100 % WF dough, addition of 10 % QF decreased the cooking stability and setback of dough by 11 and 38 %, respectively, while increasing the thermal weakening by 8 %, as measured by Mixolab (Rodriguez-Sandoval et al 2012).…”

“…Quinoa addition in the products appeared to alter the quality of the resulting products to various extents. For example, partial substitution of wheat flour (WF) with quinoa seeds (50 %) (Alvarez-Jubete et al 2010) or quinoa flour (QF; 10 and 20 %) yielded breads with increased nutritional values and decreased specific volumes (Rodriguez-Sandoval et al 2012). Incorporation of quinoa protein into chitosan film increased the tensile strength and water vapor permeability and decreased the water activity and thermal stability of the film (Araujo-Farro et al 2010).…”

Potential of bran from various wheat variety for cookies production

“…1, addition of WB significantly reduced DS compared to control (15.97 min). The low stability time during the dough mixing period is indicative of a weak gluten network structure of the dough (Rodriguez-Sandoval et al, 2012). DDT is the time from the water addition to the flour until the dough reaches the point of the greatest torque.…”