Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

“…The subjective water absorption capacity (SWAC) of the samples presents significant differences (p < 0.05) whose results are superior to the IAA with the exception of T7. These values are lower than what was reported in similar samples of kiwicha flour obtained by Dussán-Sarria et al [21], whose values were influenced by the solid and elastic behavior generated by an interaction between the fiber and starch with the proteins [22] of the flour, mainly gluten in the case of wheat. The soluble material index (SMI) presents a significant difference between the treatments (p < 0.05), presenting two well-differentiated groups, the first group consisting of T2, T3, T4, T6 and T7, while T1 and T5 present similarity.…”

“…Samples T2 and T6 showed less pseudoplastic behavior, and samples T3 and T5 presented more pseudoplastic behavior, suggesting an interaction between wheat, quinoa and kiwicha flours. The incorporation of different percentages of quinoa and kiwicha flours produced changes in the rheology of the dough [ 22 ]. Raman spectroscopy is a technique that allows the structural identification of molecules and is being used in the characterization of various materials in their different forms, including thin films, powders, liquids, volumetric samples and even gases, which only require a small amount of sample.…”