Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour

Feng, Y. Y. and Zhu, Y. L and Wang, Z. and Li, X. L. (2023) Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour. International Food Research Journal (Malaysia), 30. pp. 1212-1220. ISSN 2231 7546

Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50% (w/w) WQF were investigated in the present work. Results showed that water soluble index and swelling power of mixed flour decreased gradually as the WQF content increased. Mixed flour containing higher WQF content (30 - 50%) had a lower peak viscosity, breakdown, and setback value than mixed flour containing lower content WQF (10 - 20%). Doughs containing 30 - 50% WQF had a weaker dough stability, less dough development time, but an increased water absorption and softening degree than the doughs containing 10 - 20% WQF. Dough’s extension resistance increased and then decreased with the addition of WQF. Dough energy and extensibility of the mixed flour decreased with increasing level of WQF (10 - 50%). In addition, hardness and chewiness of steam bread made by mixed flour increased with increasing amount of WQF (10 - 50%). In view of the practical point, the maximum addition level of WQF was 20% when making a quinoa-wheat steam bread without any food additives.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(05)%202023/10%20-...

Abstract

Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50% (w/w) WQF were investigated in the present work. Results showed that water soluble index and swelling power of mixed flour decreased gradually as the WQF content increased. Mixed flour containing higher WQF content (30 - 50%) had a lower peak viscosity, breakdown, and setback value than mixed flour containing lower content WQF (10 - 20%). Doughs containing 30 - 50% WQF had a weaker dough stability, less dough development time, but an increased water absorption and softening degree than the doughs containing 10 - 20% WQF. Dough’s extension resistance increased and then decreased with the addition of WQF. Dough energy and extensibility of the mixed flour decreased with increasing level of WQF (10 - 50%). In addition, hardness and chewiness of steam bread made by mixed flour increased with increasing amount of WQF (10 - 50%). In view of the practical point, the maximum addition level of WQF was 20% when making a quinoa-wheat steam bread without any food additives.

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Item Type:	Article
AGROVOC Term:	wheat flour
AGROVOC Term:	quinoa
AGROVOC Term:	bread
AGROVOC Term:	doughs
AGROVOC Term:	baked goods
AGROVOC Term:	sampling
AGROVOC Term:	statistical methods
AGROVOC Term:	Chenopodium quinoa
AGROVOC Term:	bakers' yeast
AGROVOC Term:	nutritional status
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	12 Nov 2025 08:13
Last Modified:	12 Nov 2025 08:13
URI:	http://webagris.upm.edu.my/id/eprint/1424

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