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.
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