Buckwheat and quinoa seeds as supplements in wheat bread production

Demin, Mirjana; Vucelić-Radović, Biljana V.; Banjac, Nebojša; Nikolajevna-Tipsina, Neli; Milovanović, Miloš

doi:10.2298/hemind120314048d

Cited by 13 publications

(11 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite a slightly bitter taste, wheat‐based bread with up to 200 g kg −1 of dehulled and washed quinoa seeds was judged to be fully acceptable to the taste, with a very pleasant aroma and flavour . These positive results were subsequently confirmed for bread with higher levels (300 and 400 g kg −1 ) of similarly treated quinoa seeds …”

Section: Sensory Properties and Acceptability Of Quinoa Food Productsmentioning

confidence: 92%

Quinoa bitterness: causes and solutions for improving product acceptability

et al. 2018

View full text Add to dashboard Cite

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa. © 2018 Society of Chemical Industry.

show abstract

Section: Sensory Properties and Acceptability Of Quinoa Food Productsmentioning

confidence: 92%

Quinoa bitterness: causes and solutions for improving product acceptability

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Turkut et al [ 13 ] revealed that quinoa flour might be considered a good alternative for gluten-free pan bread making. The sensory evaluation of the appearance, texture, and flavour displays the products to be good acceptable [ 14 ]. However, supplementation of wheat flour dough with quinoa flour [ 15 ] appeared in nutritionally improved bread with sensory acceptance.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

El-Sohaimy

Shehata

Mehany

et al. 2019

International Journal of Food Science

View full text Add to dashboard Cite

The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour. Also, the amino acids content was increased with increasing the percentage of quinoa flour. Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour). Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control. The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.

show abstract

“…The use of a blend of buckwheat, amaranth, chickpea and quinoa flours subjected to sourdough fermentation by selected γ-aminobutyric acid (GABA)-producing strains allowed the manufacture of a bread enriched of GABA and should be considered as a promising possibility for enhancing nutritional, functional, sensory, and technological properties of bread. The addition of quinoa and/or buckwheat seeds (at levels of 30 and 40%) previously subjected to an hydrothermal process, resulted in a valuable effect on the nutritive value of the breads (Demin et al, 2013). Teff flour, despite being gluten-free, has been reported to produce high-quality leavened flatbread aging much slower than if made from other cereals, in particular sorghum (Sorghum bicolor (L.) Moench) (Taylor and Emmambux, 2008).…”

Section: Introductionmentioning

confidence: 99%

Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics

Collar

Angioloni

2014

Journal of Cereal Science

View full text Add to dashboard Cite

The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven with health-promoting attributes. Dilution up to 20% of the basic rye/wheat flour blend by accumulative addition of amaranth, buckwheat, quinoa and teff flours (5% single flour) did positively impact either some dough visco-metric and visco-elastic features, or some techno-functional and nutritional characteristics of mixed bread matrices, and induced concomitant dynamics in lipid binding over mixing and baking steps. A preferential lipid binding to the gluten/non gluten proteins and to the outside part of the starch granules takes place during mixing, in such a way that the higher the accumulation of bound lipids over mixing, the higher the bioaccessible polyphenol content in blended breads. During baking, lipids bind to the gluten/non gluten proteins at the expenses of both a free lipid displacement and a lipid migration from the inside part of the starch granules to the protein active sites. It was observed that the higher the decrease of free lipid content over baking, the higher the pasting temperature and the lower the total setback on cooling and the dynamic moduli, but the higher the specific volume in blended breads.

show abstract

Buckwheat and quinoa seeds as supplements in wheat bread production

Cited by 13 publications

References 11 publications

Quinoa bitterness: causes and solutions for improving product acceptability

Quinoa bitterness: causes and solutions for improving product acceptability

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics

Contact Info

Product

Resources

About