Effect of Substitution of Wheat Flour With Quinoa Flour on Quality of Pan Bread and Biscuit

Abstract

This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine). From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased. The addition of QF adversely affected on the specific volume of pan bread. The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF. Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form. The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample. Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2). The rate of staling of bread contained QF lower than control sample. Glutenfree biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and ricequinoa composite flour. The addition of corn and rice flour adversely affected on the thickness, diameter and spread ratio. The highest spread ratio was noticed in the biscuit made from 100% QF. It is worth mentioning that the biscuit made from 100 % QF or that of corn and ricequinoa composite flour gave the biscuit with sensory acceptable. On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.

Characterization of quinoa-wheat flour blend for the preparation of dry cake

“…Previously, cookies made from composite wheat-flour and quinoa-flour showed a similar decrease in L and an increase in a* and b* (Demir & Kilinç, 2017). In bread, a similar reduction in lightness (L) and an increase in redness (a*) were observed, but the researcher also found that yellowness (b*) had the opposite effect (Moawad et al, 2019). Increased supplementation of quinoa-flour in rice-flour produced similar results in gluten-free biscuits, with a decrease in L and an increase in a* (Cannas et al, 2020).…”

“…An rise in protein, lipid, and ash content was also observed in gluten-free ladyfinger biscuits when quinoa flour was supplemented to rice flour (Cannas et al, 2020). Quinoa flour had a higher quality of protein, lipids, crude fiber, and ash than wheat flour (72% extraction) (Moawad et al, 2019), which led to an increase in the nutritional quality of the composite flour and commodity (Demir & Kilinç, 2017). 7.3 ± 0.06 a 7.2 ± 0.12 a 7.5 ± 0.11 a 7.1 ± 0.08 a 7.0 ± 0.06 a 7.3 ± 0.11 a T1 7.1 ± 0.08 a 6.7 ± 0.11 a 7.1 ± 0.06 ab 6.8 ± 0.08 ab 6.7 ± 0.08 ab 7.3 ± 0.06 a T2 7.2 ± 0.11 a 7.0 ± 0.09 a 7.1 ± 00.08 ab 7.1 ± 0.08 a 7.2 ± 0.11 a 7.5 ± 0.06 a T3 6.3 ± 0.13 ab 6.3 ± 0.13 ab 6.9 ± 0.08 ab 6.8 ± 0.10 ab 6.6 ± 0.08 ab 6.8 ± 0.08 ab T4 5.7 ± 0.13 b 5.8 ± 0.14 b 5.7 ± 0.09 b 7.0 ± 0.08 a 7.1 ± 0.10 a 5.8 ± 0.14 b…”

“…Previously, the combination of wheat-quinoa flour was studied for pan bread and biscuits at 5, 10 and 15% addition of quinoa flour. The researcher noted an acceptable sensory quality and reduction in bread staling prepared from 10% composite flour (Moawad et al, 2019). For the application of composite technology, cakes are found most suitable because the ratio of white-sugar and wheat flour is almost equal.…”

“…Bread is considered as a staple food in most of the countries. As a gluten-free pseudo-cereal, quinoa can be used in the bakery industry in combination with wheat flour to reduce the cost or produce gluten-free or enhance nutrition of the product (Moawad et al, 2019). So, composite flour is best an option, which is defined as a mixture of several different flours.…”

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour

“…Sirichokworrakita et al (2015) showed that moisture content of wheat flour (72%) was 11.96%, protein 11.87%, fat 1.15%, ash 0.74%, fiber 0.35%. Moawad et al (2019) mentioned that moisture content of wheat flour (72%) was 12.60%, crude protein 12.25%, lipids 0.70%, ash 0.63%, crude fiber 0.64%. This trend of results black rice flour (BRF) were obtained by Ma et al, (2018) decided that the black rice flour (BRF) contains 7.94% protein, 2.17% fat, 1.38% ash and 12.71% water.…”