Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement

Abstract

The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. Ot could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G' and G" values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G' and G" only in quadratic terms. Oncreasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content was mainly affected by the particle size of quinoa flour and increased the values of this parameter. The optimization revealed that the most suitable combination would be the composition of bread with 219 μm and 5.41% of substitution.

Incorporation of chia seeds (Salvia hispanica L.) in cereal flour mixtures: rheology and quality of sliced bread

“…The presence of carotenoids, chlorophyll and lignin in quinoa, cañihua and chia seeds can influence the final color of the formulations. The color in bread is the result of complex chemical reactions between proteins and carbohydrates during the baking process [32][33][34]. It has been evidenced that in the formulations whose proportions of quinoa were greater the yellowish color was more pronounced [35].…”

Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties

“…Grinding is an important process that is followed in the food industry. The particle size of the ground seeds determines the properties of the final products [ 12 , 13 ]. Ultra-fine grinding (micronization), in particular, has become very popular in recent years [ 14 , 15 , 16 ].…”

Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios

“…When applying these parameters in industrial applications, it is necessary to determine the optimum conditions to save energy, time and solvent. In recent years, researchers use different techniques both GP and other food products for optimization of the extraction methods (Madoumier et al, 2019;Meini et al, 2019;Li et al, 2020;Kurek & Sokolova, 2020;Peng et al, 2020).…”