{"title":"Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour","authors":"Ya Yun Feng, YiLin Zhu, Zhuo Wang, XiaoLong Li","doi":"10.47836/ifrj.30.5.10","DOIUrl":null,"url":null,"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.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"18 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47836/ifrj.30.5.10","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management