Effect of the partial incorporation of germinated kiwicha and cañihua flour on the rheological characteristics of a bread dough
DOI:
https://doi.org/10.18050/ingnosis.v7i1.2104Keywords:
kiwicha, cañihua, farinography, extensography, amylography, germinationAbstract
Wheat flour is the main input used in the production of baked goods, however, many studies show that it is possible to partially replace wheat flour with other flours that contribute to increasing the nutritional value of baked goods. This substitution must be carried out in adequate proportions in such a way that it does not significantly affect the rheological properties of the bread dough. In the present investigation, the rheological characteristics of mixtures of wheat flour with flour of germinated grains (kiwicha and cañihua) were evaluated. Initially, each of the grain flours was characterized and subsequently the rheology of these mixtures for bread making was evaluated. To evaluate different formulated doughs, an experimental design of mixtures was used, depending on the: Water absorption of the dough (AA), dough development time (TD), dough stability (S), dough consistency (C), dough gelatinization temperature (GT), dough maximum gelatinization (GM), dough extension resistance (RE), dough extensibility (E); observing that the partial substitution affects the rheological properties of the dough.
Downloads
References
Chahuan, A., Saxena, D. & Singh, S. (2015). Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology, 63(2), pp. 939-945. Disponible en: https://doi.org/10.1016/j.lwt.2015.03.115
Colmenares, S. (2015). Efecto de la germinación sobre la composición química y nutricional de la semilla de amaranto (Amaranthus spp.). [Tesis de maestría, Universidad de San Carlos]. Repositorio de la Universidad de San Carlos Guatemala. Disponible en: http://www.researchgate.net.
Eerlingen, R. & Delcour, J. (1995). Formation, analysis, structure and properties of type III enzyme resistant starch. Journal of Cereal Science, 22(2), pp. 129-138. Disponible en: https://doi.org/10.1016/0733-5210(95)90042-X
Eliasson, A.C., 1990. In: Faridi, H., Faubion, J. (Eds.), Rheological Properties of Cereal Proteins in Dough Rheology and Baked Product Texture. Van Nostrand, Reinhold, pp. 67–110
Faridi, H., Faubion, J.M., 1990. Dough Rheology and Baked Product Texture. Van Norstrand, Reinhold, New York.
Guardianelli, L., Salinas, M. & Puppo, M. (2019). Chemical and thermal properties of flours from germinated amaranth seeds. Journal of Food Measurement and Characterization, Vol. 13, pp. 1078-1088. Disponible en: https://link.springer.com/article/10.1007/s11694-018-00023-1
Hoseney, R. (1994). Principales of cereal science and technology. MN: AACC International.
ISBN: 1891-127632
Lagrain, B., Goderis, B., & Brijs, K. (2010). Molecular basis of processing wheat gluten toward biobased materials. Biomacromolecules, 11(3), 533–541.
Liu, Q. (2010). A study of enzymatic hydrolysis of starch in potato pulp. Journal of Food Science, 67(6), 2113–2117.
Luna, E. (2015). Influencia del germinado y cocción húmeda en compuestos bioactivos de dos accesiones de cañihua (Chenopodium Pallidicaule Aellen) [Tesis de bachiller, Universidad Nacional del Altiplano]. Repositorio institucional de la Universidad Nacional del Altiplano. Disponible en: http://repositorio.unap.edu.pe/handle/UNAP/2816
Migliorini, P., Spagnolo, S., Torri, L., Arnoulet, M., Lazzerini, G. & Ceccarelli, S. (2016). Agronomic and quality characteristics of old, modern and mixture wheat varieties and landraces for organic bread chain in diverse environments of northern Italy. European Journal of Agronomy, Vol. 79, pp. 131–141. Disponible en: https://doi.org/10.1016/j.eja.2016.05.011
Patel, H., Chandra, S., Alexander, S., Soble, J., & Williams, K. A. (2017). Plant-based nutrition: An essential component of cardiovascular disease prevention and management. Current Cardiology Reports, 19(10), 104.
Regier, M., Hardy, E.H., Knoerzer, K., Leeb, C.V., Schuchmann, H.P., 2007. Determination of structural and transport properties of cereal products by optical scanning, magnetic resonance imaging and Monte Carlo simulations. J. Food Eng. 81, 485–491.
Riccardi, G., Rivellese, A. A., & Giacco, R. (2008). Role of glycemic index and glycemic load in the healthy state, in prediabetes, and in diabetes. American Journal of Clinical Nutrition, 87(1), 269S–274S.
Sathe, S.K., Ponte Jr., J.G., Rangnekar, P.D., Salunkhe, D.K., 1981. Effects of addition of great northern bean flour and protein concentrates on rheological properties of dough and baking quality of bread. Cereal Chem. 58, 97–100.
Singh, P.N., Ram, H., 1990. Effect of phosphorous and sulphur application on protein and amino acid contents in chickpea. Indian J. Pulses Res. 3, 36–39.
Turkut, G. M., Cakmak, H., Kumcuoglu, S., & Tavman, S. (2016). Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science, 69, 174–181.
Wang, N., Hou, G. & Dubat, A. (2017). Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread. LWT Food Sci Technol, vol. 82, pp. 147–153. Disponible en: doi:10.1016/j.lwt.2017.04.025
Wang, L. & White, P. (1994). Structure and properties of amylose, amylopectin and Intermediate materials of oat starches. Cereal Chemistry, 71(5), pp. 263-268.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 INGnosis
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
