Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

Calderelli, Valéria Alcântara Santos; Benassi, Marta de Toledo; Visentainer, Jesuí Vergílio; Matioli, Graciette

doi:10.1590/s1516-89132010000400029

Cited by 32 publications

(26 citation statements)

References 14 publications

(14 reference statements)

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“…Common wheat bread fortification could enable the development of a range of new baking products with enhanced nutritional value (Stikic and others ). Indeed, bread supplemented with quinoa flour had high acceptance with high nutritional value depending on the substitution level (Calderelli and others ; Iglesias‐Puig and others ). Indeed, bread made from blends containing 5% or 10% of quinoa whole flour showed good bread‐making properties, while blends with 15% of quinoa flour were not acceptable (Enriquez and others ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

View full text Add to dashboard Cite

show abstract

“…Stikic et al (2012) found that adding 20 % QF increased the fat contents of resulting bread by 16 %. According to Calderelli et al (2010), 55-63 % of the fatty acids (FA) in quinoa grains is unsaturated, with palmitic acid (PA; C16:0), oleic acid (OA; C18:1 n-9) and linoleic acid (LA; C18:2 n-6) being dominant. Adding 6 % quinoa grains to WF bread resulted in a lower amount of saturated FA, as compared with those in WF bread containing 6 % flaxseeds (Calderelli et al 2010).…”

Section: Lipidsmentioning

confidence: 99%

Formulation and Quality Attributes of Quinoa Food Products

Wang¹,

Zhu

2015

Food Bioprocess Technol

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Diverse functional properties and gluten-free feature grant quinoa uniqueness among grain-related foods. This generates great scientific enthusiasms for quinoa-related product development worldwide. This review characterizes a wide variety of quinoa products launched during the last 5 years, including breads (sourdough and non-sourdough), Chinesesteamed bread, pasta, cookies, breakfast cereals, snacks, edible films and emulsion stabilizers. The focus is given to the impact of quinoa on diverse quality attributes of the products. Innovative approaches for counteracting the negative alterations in product properties caused by adding quinoa are discussed. Research directions on how to develop unique quinoa-based products are suggested.

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“…Omega‐6 fatty acids (linoleic acid) of quinoa lowered the quantity of saturated fatty acids without compromising color and texture when added to bread (Calderelli et al . ). The unique chemical composition and particle size (1–3 μ m) of quinoa starch granules grant their potential in the development of food‐grade Pickering emulsions and edible films (Araujo‐Farro et al .…”

Section: Introductionmentioning

confidence: 97%

Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

Wang

Opassathavorn

Zhu

2015

Journal of Texture Studies

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Quinoa has unique physicochemical and nutritional properties among diverse food grains. Quinoa flour (QF) was blended into wheat flour (WF) at weight ratios of 85/15, 70/30, 55/45, 40/60, 25/75 and 10/90 to formulate composite flour for the production of cookie, bread and Chinese steamed bread (CSB). Physicochemical properties of quinoa–wheat composite flour (QWCF) and quality characteristics of the bakery products were characterized. The feasibility of using QF in CSB making was explored for the first time. Compared with products of WF, the resulting products from QWCF had reduced specific volume, and increased density, hardness and chewiness of the texture, darkness, redness, and yellowness of the color. The mold‐free shelf life of bread and CSB increased as a function of QF level. The influence of QF addition on the physicochemical properties of bakery products is product‐type sensitive. Practical Applications Addition of quinoa flour diversifies wheat flour products with certain modification on physicochemical and nutritional qualities, and thus could expand both flours in overall food applications. These findings could provide some insights for industrial research and development using quinoa grain for novel bakery products.

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Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

Abstract: ABSTRACT

Cited by 32 publications

References 14 publications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Formulation and Quality Attributes of Quinoa Food Products

Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

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