Dough mixing and breadmaking properties of quinoa‐wheat flour blends

Chauhan, Gouri S.; Zillman, R. R.; Eskin, N.A.M.

doi:10.1111/j.1365-2621.1992.tb01241.x

Cited by 70 publications

(44 citation statements)

References 2 publications

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“…The results for bread with quinoa flour agree with previous reports (Lorenz and Coulter, 1991;Chauhan et al, 1992;Morita et al, 2001;Rosell et al, 2009). Loaf volume of breads decreased with quinoa replacement levels up to 10%.…”

Section: Bread Quality Parameterssupporting

confidence: 83%

“…The amino acid balance of quinoa is better than that of wheat or corn because the first limiting amino acid, lysine, is present in relatively higher amounts in quinoa seeds (Lorenz and Coulter, 1991). Different studies focused on breadmaking with quinoa-wheat composite flour have reported excellent results with substitutions lower than 10% (Lorenz and Coulter, 1991;Chauhan et al, 1992;Morita et al, 2001;Rosell et al, 2009) On the other hand, potatoes (Solanum tuberosum L.) are fourth among the food crops in the world after wheat, rice and corn in total production. They contain good quality edible grade protein, dietary fiber, several minerals and trace elements, essential vitamins and little or negligible fat (Misra and Kulshrestha, 2003).…”

Section: Introductionmentioning

confidence: 90%

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

Rodríguez‐Sandoval

Sandoval

Cortés

2012

Braz. J. Chem. Eng.

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-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.

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Section: Bread Quality Parameterssupporting

confidence: 83%

Section: Introductionmentioning

confidence: 90%

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

Rodríguez‐Sandoval

Sandoval

Cortés

2012

Braz. J. Chem. Eng.

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“…Reduction in bread volume and quality as a result of blending wheat flour with more than 5% oil seeds or legume flour and protein concentrates have been reported by various workers [26,27]. An increase in loaf weight from 364.3g (sample A) to 558.4g (sample G) was observed.…”

Section: Physical Properties Of the Breadmentioning

confidence: 65%

Physico-Chemical and Sensory Properties of Bread Prepared from Wheat and Unripe Plantain Composite Flours Fortified with Bambara Groundnut Protein Concentrate

Barine¹

2015

IJNFS

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Matured, unripe plantain (Musa paradisiaca) fruits from a local cultivar, "Agbagba" were processed into flour.Protein concentrates were prepared from the flour of Bambara groundnut (Vigna subterranean L. Verde) using the alkaline extraction process. Bread was produced from the substitution levels of wheat/plantain/Bambara groundnut protein concentrate (BGPC) flour blends (100 -30%, 0 -40% and 0 -30%), respectively and the physical, chemical and sensory properties of the product evaluated. The result showed that the loaf height, volume and specific volume decreased with an increase in the levels of plantain/BGPC flour blends. Loaf height decreased from 11.2cm (sample A) to 6.2cm (sample G) and loaf volume reduced from 2291.4cm 3 to 1238.6cm 3 for samples A and G, respectively. There was no significant difference in loaf height up to sample C (20% PF and 10% BGPC) when compared to the control (sample A). Specific volume also reduced with increasing levels of the blends from 6.3cm 3 /100g to 2.2cm 3 /100g for samples A and G, respectively. There was a corresponding increase in loaf weight in all samples as the plantain flour and BGPC increased. There was no significant difference in loaf weight up to sample C which also represents 20% PF 10% BGPC when compared to the control (sample A).The protein content in the fortified bread increased progressively from 10.4% (sample A) to 17.3% (sample G). From the result, it was observed that the addition of 10% BGPC in the formulation improved the protein content of the bread to 13.6%. Fat content increased significantly from 0.76% to 2.51% (samples A and F), respectively with increase in the protein concentrate added. Ash, crude fibre and energy values were also observed to increase with increasing addition of BGPC (0.76% -2.21%, 9.1% -11.29% and 276.88kcal/100g -282.43kcal/100g), respectively. The sensory result showed that the bread produced from 15% BGPC and 25% plantain flour was acceptable with respect to flavour, crumb texture and general acceptability.

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“…The five blends of composite flour were baked into bread using the straight dough method [18]. The wheat flour and composite flours were mixed with 5 g salt, 40 g shortening, 20 g yeast and 60g sugar in 500 ml water followed by stirring using a Kenwood mixer (Model A 907 D) for 5 min to obtain a dough.…”

Section: Baking Processmentioning

confidence: 99%

“…Initial and final volumes at the beginning and end of fermentation and proofing were determined. Fermentation and proofing rates were calculated by dividing the average volume increase due to fermentation and proofing by the time taken for fermentation and proofing respectively [18]. Bread characteristics were evaluated by measuring the loaf weight, loaf volume and specific loaf volume.…”

Section: Determination Of Physical Properties Of Dough Andmentioning

confidence: 99%

Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours

Igbabul¹

2014

IJNFS

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Abstract:The physicochemical and sensory evaluation of the bread produced from the composite flour of wheat, defatted soy and banana was determined. Five bread samples were produced from the proportion of wheat/defatted/banana composite flours as 90%:5%:5% (B), 80%:10%:10% (C), 70%:15%:15% (D), 60%:20%:20% (E) and 100% wheat was the control sample (A). The crude protein, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of defatted soy and banana flours. The carbohydrate and fat contents were observed to decrease significantly (P<0.05) with corresponding increase in the percentage of the composite flours from 5-20% for both defatted soy flour and banana flour. The result of the physical properties showed that there was no significant difference (P>0.05) in texture and taste but the mean sensory scores decreased with increased addition of defatted soy and banana flours to the wheat flour. There was decrease in crust colour, crumb colour and aroma as the substitution of flours increased with significant decrease at 10-20% substitution level. The loaf weight however increased significantly (P<0.05) with increased defatted soy and banana flours. There was no significant difference (P>0.05) in the overall acceptability of the bread for all the samples. The mean sensory scores however showed that consumers preferred the bread from 100% wheat but bread from the composite flours of 20% substitution for both defatted soy and banana flours were all well accepted.

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Dough mixing and breadmaking properties of quinoa‐wheat flour blends

Cited by 70 publications

References 2 publications

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

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

Physico-Chemical and Sensory Properties of Bread Prepared from Wheat and Unripe Plantain Composite Flours Fortified with Bambara Groundnut Protein Concentrate

Quality Evaluation of Composite Bread Produced from Wheat, Defatted Soy and Banana Flours

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