Sprouting as a pre-processing for producing quinoa-enriched bread

Abstract

The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replaced with SQ at different levels (i.e., 10:90, 20:80 and 30:70, SQ:WF ratio). Once the optimal replacement level of SQ was identified, the bread-making performance of this ingredient was compared with those of pearled quinoa (PQ), commonly used in bread-making.Starch pasting properties and gluten aggregation behavior were not strongly affected at 20:80 level. Regardless the replacement level, SQ caused an increase in dough water absorption and in softening degree, and a decrease in stability, suggesting weakening of the gluten network. During leavening, SQ improved dough development and gas production, due to increased sugar content (i.e. maltose, sucrose and D-glucose). The best bread-making performance (highest bread specific volume and lowest crumb firmness) was obtained at 20:80 replacement level. Compared to PQ, SQ exhibited the best leavening capacity (high dough development, gas production and gas retention) and bread properties (high specific volume and low crumb firmness), likely due to its higher sugar content. Moreover, 20SQ bread was characterized by a decreased bitterness assessed by electronic-tongue. In conclusion, sprouting might be considered a valid alternative to pearling to improve the characteristics of quinoa enriched bread