Abstract
The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.
Highlights
There has been an increasing emphasis on a healthier lifestyle and healthy eating habits
Knowing the quinoa seeds morphology is very important for obtaining different enriched fractions because the quality of the baked products is interdependent on the constituents and the particle size of the flour used
This work aimed to study the effect of wheat-quinoa composite flour, mix obtained with three different quinoa fractions (QF) particle sizes and four addition levels in wheat flour on dough rheology and bread quality, in relation to the microstructure, molecular conformation, and physico-chemical characteristics of the raw materials
Summary
There has been an increasing emphasis on a healthier lifestyle and healthy eating habits. Bakery products from refined wheat flour are considered to be nutritionally poor, as the wheat proteins are deficient in essential amino acids such as lysine, tryptophan, and threonine [2,3]. Quinoa (Chenopodium quinoa Willd.) is an endemic grain that has attracted much attention in recent times due to its health and wellness benefits [4]. This species, is part of the Chenopodiaceae family and has been cultivated for centuries in the Andean countries of Peru and Bolivia [5]. Knowing the quinoa seeds morphology is very important for obtaining different enriched fractions because the quality of the baked products is interdependent on the constituents and the particle size of the flour used. Particle size modified the hydration properties of flour and influenced the dough’s rheological properties [13]
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