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.
Highlights
Bread is one of the most crucial foods which is used daily in all the world
Lipase and protease enzymes increased the volume of bread containing 15% quinoa, which is because of high gas retaining ability in bread texture
Lipase and protease enzymes did not affect the volume of bread containing 25% quinoa
Summary
Bread is one of the most crucial foods which is used daily in all the world. Wheat (Triticum aestivum) is a prominent cereal because of its gluten protein fraction. The effect of additives such as lipase and protease enzymes on the quality of quinoa bread has not studied. Protease improves the expansion ability of dough starch and gives cohesiveness for bread texture during baking process. Changes in the gluten-free dough profiles can be related to the modifications in protein–starch interactions resulted from the proteolytic activity In such conditions, protein structures surrounding the starch granules give rigidity to the paste, and the rheology of the system is created by the rigidity of the suspended particles (Renzetti & Rosell, 2016). Gluten-free bread with 0%, 15%, and 25% quinoa substitution was produced, and the effects of lipase and protease enzymes as a quality improver were evaluated. Bread physicochemical and rheological properties, color and porosity, dough yield and bread yield percentage, microstructure, and sensory properties were investigated
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