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.
References
Albarracín, M., De Greef, D. M., González, R. J., & Drago, S. R. (2015). Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours. International journal of food sciences and nutrition, 66(8), 904-911.
Ayala, G., L. Ortega y C. Morón (2004). Valor nutritivo y usos de la quinua. In: A. Mujica, S. Jacobsen, J. Izquierdo y JP. Marathee (eds). Quinua: Ancestral cultivo andino, alimento del presente y futuro. FAO. UNA. CIP. Santiago, Chile. pp 215-253.
Bravo, A.; Reyna, R.; Gómez, M & Huapaya, H. 2013. Estudio químico y nutricional de granos andinos germinados de quinua (Chenopodium quinoa) y kiwicha (Amaranthus caudatus). Revista Peruana de Química e Ingeniería Química, 16(1), 54 – 60.
Cauvain, S. P., & Young, L. S. (2009). Tecnologia da panificação. Tradução Carlos David Szlak. Barueri/SP: Manoele, 19. 440.
Eleazu, C., Eleazu, K., Aniedu, C., Amajor, J., Ikpeama, A., & Ebenzer, I. (2014). Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread. Preventive nutrition and food science, 19(2), 115.
FAO, 2013. The International Year of Quinoa, http://www.fao.org/quinoa-2013/en/
López-Martínez, L. X., Leyva-López, N., Gutiérrez-Grijalva, E. P., & Heredia, J. B. (2017). Effect of cooking and germination on bioactive compounds in pulses and their health benefits. Journal of Functional Foods, 38, 624–634. https://doi.org/10.1016/j.jff.2017.03.002
Morita, N.; Hirata, C.; Park, S.H.; Mitsunaga, T. (2001). Quinoa flour as a new foodstuff for improving dough and bread. J. Appl. Glycosci. 48(3), 263-270.
Nemar, F., Bouras, A. D., Koiche, M., Assal, N. E., Mezaini, A., & Prodhomme, J. (2015). Bread quality substituted by potato starch instead of wheat flour. Italian Journal of Food Science, 27(3), 345-350.
Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food chemistry, 115(3), 994-998.
Paucar‐Menacho, L. M., Martínez‐Villaluenga, C., Dueñas, M., Frias, J., & Peñas, E. (2018). Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa. International Journal of Food Science & Technology, 53(2), 516-524.
Perales-Sánchez, J. X., Reyes-Moreno, C., Gómez-Favela, M. A., Milán-Carrillo, J., Cuevas-Rodríguez, E. O., Valdez-Ortiz, A., & Gutiérrez-Dorado, R. (2014). Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seeds. Plant foods for human nutrition, 69(3), 196-202.
Pourafshar, S., Rosentrater, K. A., & Krishnan, P. G. (2015). Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). Journal of food science and technology, 52(9), 5691-5699.
Repo-Carrasco, R., Espinoza, C., & Jacobsen, S. E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food reviews international, 19(1-2), 179-189.
Spehar, C. R., Rocha, J. E. D. S., & Santos, R. L. D. B. (2011). Desempenho agronômico e recomendações para cultivo de quinoa (BRS Syetetuba) no cerrado. Pesquisa Agropecuária Tropical, 41, 145-147.
Suárez-Estrella, D., Cardone, G., Buratti, S., Pagani, M. A., & Marti, A. (2020). Sprouting as a pre-processing for producing quinoa-enriched bread. Journal of Cereal Science, 96, 103111.
Trejo-González, A. S., Loyo-González, A. G., & Munguía-Mazariegos, M. R. (2014). Evaluation of bread made from composite wheat-sweet potato flours. International Food Research Journal, 21(4), 1683.
Ujiroghene, O. J., Liu, L., Zhang, S., Lu, J., Zhang, C., Lv, J., ... & Zhang, M. (2019). Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties. LWT, 116, 108592.
Wunthunyarat, W., Seo, H. S., & Wang, Y. J. (2020). Effects of germination conditions on enzyme activities and starch hydrolysis of long‐grain brown rice in relation to flour properties and bread qualities. Journal of food science, 85(2), 349-357.
Zhang, B., Deng, Z., Ramdath, D. D., Tang, Y., Chen, P. X., Liu, R., Liu, Q., y Tsao, R. (2015). Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase. Food Chemistry, 172, 862–872.
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.
