Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi

Ritva Repo-Carrasco-Valencia,Julio Vidaurre-Ruiz,Genny Isabel Luna-Mercado

doi:10.3390/proceedings2020053015

Ritva Repo-Carrasco-Valencia, Julio Vidaurre-Ruiz + Show 1 more

Open Access

https://doi.org/10.3390/proceedings2020053015

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Abstract

The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), kañiwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.

Highlights

IntroductionThe gluten-free products market has increased throughout Latin America, especially in Peru, where there has been an increasing demand for gluten-free bread products in supermarkets, due to the increase in patients diagnosed with celiac disease and consumers seeking “healthier” alternatives
The gluten-free products market has increased throughout Latin America, especially in Peru, where there has been an increasing demand for gluten-free bread products in supermarkets, due to the increase in patients diagnosed with celiac disease and consumers seeking “healthier” alternatives.these are not necessary healthier, because the gluten-free bakery products on the market are made from starches or white rice flour, which are lacking in high quality proteins and important micronutrients.Andean grains such as quinoa, kiwicha, kañiwa and tarwi do not contain peptides similar to wheat gluten; they are raw materials appropriate for consumption by celiacs
Quinoa (Chenopodium quinoa) Pasankalla variety and kiwicha (Amaranthus caudatus) Centenario variety were supplied by the Cereals and Native Grains Program at the National Agrarian University

Summary

Introduction

The gluten-free products market has increased throughout Latin America, especially in Peru, where there has been an increasing demand for gluten-free bread products in supermarkets, due to the increase in patients diagnosed with celiac disease and consumers seeking “healthier” alternatives These are not necessary healthier, because the gluten-free bakery products on the market are made from starches or white rice flour, which are lacking in high quality proteins and important micronutrients. Andean grains such as quinoa, kiwicha, kañiwa and tarwi do not contain peptides similar to wheat gluten; they are raw materials appropriate for consumption by celiacs. The least studied Andean grain, grows mainly in Peru and Bolivia, between

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