Effect of a novel high-fibre component from quinoa on the properties of bread-making

Abstract

The study investigates the impact of incorporating a fibre-rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread-making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC-incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre-rich alternative in the food industry, promising benefits for health-conscious consumers.