The effect of Quinoa flour and enzymes on the quality of gluten‐free bread

Abstract

Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten‐free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products. In this research, gluten‐free bread with various substitution of quinoa (0%, 15%, and 25%) was produced and the effects of lipase and protease enzymes on the quality of bread were investigated. The gluten‐free bread properties like physicochemical properties, rheological properties, and bread microstructure were evaluated. Moreover, the sensorial properties were assessed. The results have demonstrated that gluten‐free bread with quinoa flour has favorable properties. Also, lipase and protease enzymes could improve the quality of the bread containing quinoa. Protease and lipase enzymes increased the bread volume, specifically in sample containing 15% quinoa substitution. Moreover, the staling was delayed in sample 25% quinoa substitution. The bread was accepted by consumers, and the highest score belonged to 25% substitution of quinoa flour.

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

“…Regarding firmness, the control bread showed the lowest value (22.3 N), while QF bread showed the highest one (59.86 N) (Table 5). Saadat et al (2020) reported that the replacement of GF flours with quinoa flour affected the hardness of the resulting breads, making the bread harder as the percentage of quinoa flour used increased [33]. Similar results were observed when 30% quinoa flour was used in the formulation of rice-based muffins, which showed firmness values almost twice as high as the control muffins made without the quinoa replacement [23].…”

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

“…Bread made from white rice flour benefitted from treatment with the protease thermoase, for example, displaying higher loaf volume and softer crumb; yet several other proteases, including Neutrase, did not produce the same effect, which the authors attributed to differences in raw materials (i.e., white vs. brown rice) (Kawamura-Konishi et al, 2013). Azizi et al (2020) found that protease improved quinoa bread volume and reduced bread staling, and attributed their results to modification of protein-starch interactions, which was caused by proteolytic activity.…”

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems

“…Using the same equipment for extension tests, the texture profile analysis (TPA) parameters have been calculated to grade the quality of the final product, as in the case of bread prepared by Azizi et al, Turkut et al, and Villanueva et al [ 54 , 66 , 69 ]. In a TPA analysis, hardness represents the necessary force to deform a material, springiness is the rate at which it returns to an undeformed state, cohesiveness is the strength of the internal bonds, and chewiness is the energy required to masticate the sample [ 119 ].…”

“…In a TPA analysis, hardness represents the necessary force to deform a material, springiness is the rate at which it returns to an undeformed state, cohesiveness is the strength of the internal bonds, and chewiness is the energy required to masticate the sample [ 119 ]. In breadmaking, the effectiveness of an addition or modification must show an increase in values for springiness and cohesiveness to indicate that the product has higher stability and freshness after the treatment [ 66 ]. However, like peak force, hardness and chewiness must show intermediate values, or else the bread would be too hard or too soft for consumption.…”

“…In another study by Azizi et al, protease, and lipases were studied in conjunction with quinoa flour on rice bread quality [ 66 ]. Like the previous work by Honda, the addition of enzymes showed increased specific volume (4.3% regarding control), with 15% of rice flour substitution with quinoa flour.…”