Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Abstract

Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.

Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake

“…This is outlined in the absence of gluten and protein network structure in PF dough, resulting in higher protein weakening degrees and decreased dough consistency. Similar results were reported by Yanrong Ma et al [30] when different amounts of quinoa flour were supplemented with refined wheat flour in making crispy biscuits.…”

Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy

“…Our new 1BS-18H wheat is not transgenic because there is no insertion of foreign genes. Our preliminary study showed that 1BS-18H wheat retained the unique viscoelastic properties of wheat for use in products such as bread and noodles by tensile test for gluten dough, and its moisture, protein, and ash content were similar to those of common wheat as reported by Ma et al [ 17 ]. We previously reported that ω5-gliadin was detected in 1BS-18H gluten only approximately 23% of that in Hokushin gluten [ 18 ], and the intravenous challenge of 1BS-18H gluten did not elicit an allergic reaction in rats sensitized to ω5-gliadin [ 19 ].…”

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

“…The presence of quinoa flour in bread formulations in this study can probably reduce starch digestibility and increase the resistant starch content. It was reported the starch digestibility of the crispy biscuits decreased with the increase of quinoa flour [32].…”