Quinoa Flour as a New Foodstuff for Improving Dough and Bread.

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

“…The results for bread with quinoa flour agree with previous reports (Lorenz and Coulter, 1991;Chauhan et al, 1992;Morita et al, 2001;Rosell et al, 2009). Loaf volume of breads decreased with quinoa replacement levels up to 10%.…”

“…The amino acid balance of quinoa is better than that of wheat or corn because the first limiting amino acid, lysine, is present in relatively higher amounts in quinoa seeds (Lorenz and Coulter, 1991). Different studies focused on breadmaking with quinoa-wheat composite flour have reported excellent results with substitutions lower than 10% (Lorenz and Coulter, 1991;Chauhan et al, 1992;Morita et al, 2001;Rosell et al, 2009) On the other hand, potatoes (Solanum tuberosum L.) are fourth among the food crops in the world after wheat, rice and corn in total production. They contain good quality edible grade protein, dietary fiber, several minerals and trace elements, essential vitamins and little or negligible fat (Misra and Kulshrestha, 2003).…”

“…Quinoa flour does not have a gluten-forming protein like wheat flour does and the reduction in loaf volume is due to a gluten dilution effect and/or the increase of alkaline-insoluble protein, which is strongly correlated with poor dough mixing quality (Lorenz and Coulter, 1991;. Morita et al (2001) found that dough containing 20% quinoa flour showed a more irregular structure with most gluten layers without a continuous distribution and surrounded by large starch granules. Breads from potato-wheat composite flour at 10% resulted in higher specific volume.…”

“…The low stability time during the dough mixing period is indicative of a weak gluten network structure of the dough . The addition of quinoa flour increases the dough stability; even though Morita et al (2001) reported that the farinograph stability decreased as the substitution of quinoa flour increased from 7.5 to 20%. Ruales and Nair (1994) suggested that the behavior of quinoa starch is similar to that of chemically cross-linked starch, which increased the viscosity of the slurry of quinoa flour.…”

Functional and Bioactive Properties of Quinoa and Amaranth

“…Starch granules exhibit the A-type X-ray diffraction pattern which is common to most cereal starch (Inouchi et al, 1999;Ando et al, 2002). Therefore, quinoa and amaranth flours are used as substitutes for wheat flour in the production of bread, crackers, snacks and pasta (Morita et al, 1998;Caperuto et al, 2000;Chavez-Jauregui et al, 2000;Morita et al, 2001).Interest has recently increased in food that can protect against diseases such as diabetes, hypertension, hypercholesterolemia, allergy, atherosclerosis and cancers. There have been reports on the functional properties of quinoa and amaranth, including their suppressive effects on increased blood pressure (Ogawa et al, 2001;Silva-Sanchez et al, 2008), decreased serum and liver cholesterol levels (Takao et al, 2005) and antioxidant activity (Nsimba et al, 2008).…”