Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality

Abstract

The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products. Flours were analysed in terms of moisture, protein and ashe content, wet gluten, gluten index, falling number, dough farinographic and alveographic parameters. In addition bread specific volume, porosity, crumb moisture and technological water absorption were determined. The optimum bakery potential of wheat flour mixtures with quinoa flours was decided based on the high extensibility and low resistance of dough. For additions up to 15% white quinoa flour, the breads had the highest specific volumes (3.8 ml/g dark flour; 2.5 ml/g white flour).

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

“…The addition of QF in WF had a significant effect on decreasing the dough strength. Although the WF dough strength was higher, because of its extensibility, the ability to preserve or increase the dough strength absorbed by the dough with the addition of quinoa flours was extremely low [49]. The competition between dietary fiber and starch for water leads to a limited starch swelling and gelatinization, which might be required to reduce the final gas volume fraction in the crumb [50].…”

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread

“…It seems that increasing the amount of fruit‐based dietary fiber in dough samples reduces the hydration of wheat proteins and increases DDT (Struck et al., 2018 ). As DDT is an indicator of the time required for dough development (Tamba‐Berehoiu et al., 2017 ), it is preferred to be similar to control through fortified formula optimization (Jagelaviciute & Cizeikiene, 2021 ). In this regard, the closest content in composite dough is found at F 4 , with an insignificant difference from the control ( p ≥ 0.05), verifying the compensation of gluten dilution impacts with goji berry dietary fiber (Liu et al., 2022 ).…”