Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough

The objective of this study was to analyze wheat dough blended with two varieties of quinoa flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological behavior of the dough during the breadmaking process. Blends with wheat flour with quinoa flour: germinated (WQG or RQG) and ungerminated (WQ or RQ), at different levels (up to 25%) were formulated. Farinographic parameters and wet and dry gluten content were determined. Additionally, hydration (moisture, water activity, molecular mobility) and rheological (texture, relaxation) properties of the dough were assessed. Fermentation parameters (maximum volume of fermented dough-DV_max and optimum fermentation time-t_f) were determined. Dough properties were modified by the addition of quinoa: wheat dough with 25% quinoa flour resulted in lower gluten content and a less structured dough with high moisture. The elasticity and hardness of the dough were higher with 25% germinated quinoa (WQG25 and RQG25). The adhesiveness of the dough depended on the variety and treatment, with RQG being more adhesive. Incorporating 25% quinoa flour of both varieties allowed a fast fermentation (shorter time) but with different kinetic. Although there were no differences between WQ25 and WQG25, RQG25 dough was more stable compared to RQ25.Overall, satisfactory dough technological properties for baked goods production were observed for wheat dough containing up to 25% quinoa flour, independently if seeds were or were not previously germinated.