Rheological behavior of wheat flour bread doughs substituted with germinated quinoa and cañihua flours.
DOI:
https://doi.org/10.18050/ingnosis.v7i1.2102Keywords:
Pseudocereals, farinography, extensography, amylography, germinationAbstract
Wheat flour is a raw material for a wide range of food products, and, for this reason, it is widely used in the bakery, pasta, cookie and cake industries. Nowadays, the population has been looking for new formulations of products aimed at health and quality of life, being the germinated Andean pseudocereals an alternative of healthy compounds. The objective of the research work was to evaluate the rheological parameters of wheat flour when substituted with germinated quinoa flour and cañihua flour. The germination of quinoa (20ºC x 42 h at 90% RH) and cañihua (20ºC x 30 h at 90% RH) seeds was carried out using the parameters proposed in scientific publications. A Simplex design with Centroid was applied with a total of 14 dough formulations, varying the components of the mixture in: Wheat flour 60-80%, germinated Quinoa flour 5-25% and cañihua flour 5-25%. The rheological parameters evaluated were water absorption (%), dough development time (minutes), dough stability (minutes), dough consistency (Farinographic Units); dough extension resistance (Brabender Units), dough extensibility (millimeters), gelatinization temperature (°C) and maximum gelatinization (Amylographic Units). It is concluded that the rheological parameters of the doughs are influenced proportionally with the percentage of substitution, being lower for bakery products such as breads and higher for cookies.
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