Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.
wheat composite flour; non-traditional plant; Zeleny sedimentation; Falling Number; fermentation process; bread volume
Iglesias-Puig E., Monedero V., Haros M. (2015): Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. LWT – Food Science and Technology, 60: 71–77.
https://doi.org/10.1016/j.lwt.2014.09.045
Lim T.K. (2013): Chenopodium quinoa. In: Lim T.K (Ed.): Edible medicinal and non-medicinal plants. Springer Netherlands, Dordrecht: 115–130.
Morita N., Hirata C., Park S.H., Mitsunaga T. (2001): Quinoa flour as a new foodstuff for improving dough and bread. Journal of Applied Glycoscience, 48: 263–270.
https://doi.org/10.5458/jag.48.263
Pérez G.T., Steffolani M.E., León A.E.: Cañahua (2016): An Ancient Grain for New Foods. In: Kristbergsson K., Ötles S. (eds.): Functional properties of traditional foods, integrating food science and engineering knowledge into the food Chain. Springer, Boston, USA: 119–139.
Repo-Carrasco-Valencia R.A.M., Acevedo de La Cruz A., Icochea Alvarez J.C., Kallio H. (2009): Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran. Plant Foods for Human Nutrition, 64: 94–101.
https://doi.org/10.1007/s11130-009-0109-0
Repo-Carrasco-Valencia R.A.M., Encina C.R., Binaghi M.J., Greco C.B., Ronayne de Ferrer P.A. (2010): Effects of roasting and boiling of quinoa, kiwicha and kaniwa on composition and availability of minerals in vitro. Journal of the Science of Food and Agriculture, 90: 2 068–2 073.
https://doi.org/10.1002/jsfa.4053
Rosell C.M., Cortez G, Repo-Carrasco R. (2009): Breadmaking use of Andean crops quinoa, kaniwa, kiwicha, and tarwi. Cereal Chemistry, 86: 386–392.
https://doi.org/10.1094/CCHEM-86-4-0386
Švec I., Hrušková M. (2010): Evaluation of bread features. Journal of Food Engineering, 99, 505–510.
https://doi.org/10.1016/j.jfoodeng.2009.09.022
Švec I., Hrušková M. (2014): Flour, dough, and bread properties of wheat/barley/hemp composite flour as affected by the barley and hemp content. Cereal Technology 3: 108–117.
Švec I., Hrušková M. (2018): Baking value of wheat-fonio flour composites. Advances in Food Science and Engineering, 2: 59–67.
https://doi.org/10.22606/afse.2018.22001
Vega-Gálvez A., Miranda M., Vergara J., Uribe E., Puente L., Martínez E.A. (2010): Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. Journal of the Science of Food and Agriculture, 90: 2541–2547.
https://doi.org/10.1002/jsfa.4158
Wang S., Opassathavorn A., Zhu F. (2015): Influence of quinoa flour on quality characteristics of cookie, bread and Chinese steamed bread. Journal of Texture Studies, 46: 281–292.
https://doi.org/10.1111/jtxs.12128
