Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Abstract

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes

“…Cotovanu and Mironeasa [ 25 ] showed that amaranth flour led to a significant increase in protein, fat, and ash contents, while the moisture content decreased. Franco et al [ 26 ] and Iglesias-Puig et al [ 21 ] showed similar results with the addition of quinoa flour to gluten-free bread formulation.…”

“…Xu et al [ 15 ] showed that higher amounts of quinoa flour (10% and 15%) increased the hardness of bread. Franco et al [ 26 ] showed that quinoa bread had poor textural characteristics. A direct relationship between hardness and volume has been reported [ 15 , 29 ], which is consistent with the results of this research.…”

Application of mannitol and kale protein extract in the development of Sung Yod rice bread and its stability during storage

“…3). These results suggested that there was deterioration during the storage time due to the variation of chemical reaction-and microbial activity-induced staling in bread product (Franco et al, 2021), however, the storage duration in this study can prolong the SYRB through Day15 before being rejected by consumers which was longer than regular bread products. This indicated that mannitol and KPE can function as an anti-staling agent in SYRB (Ding et al, 2019).…”

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

“…The addition of quinoa flour of medium and small particle size to the composite flour led to a firmer dough, which was possibly due to the high protein content of the smallest quinoa flour particle sizes. In bread in which a quantity of wheat flour is replaced by gluten-free flour, the dough viscosity before the starch gelatinization is decisive in preventing the sedimentation of the flour particles so that the gas cells grow and thus maintain a homogeneous system during the fermentation and baking process until starch gelatinization [ 34 , 35 , 36 ]. The result obtained for the bread volume and crumb elasticity and porosity suggests that lipids from quinoa can act as surface active agents and thus contribute to the stabilization of gas cells before starch gelatinization [ 34 ].…”