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Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Sakai, Osaka 599-8531, Japan

N. Morita

Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Sakai, Osaka 599-8531, Japan, morita{at}biochem.osakafu-u.ac.jp

Dough physical properties and baking quality of wheat flour substituted by 10% with non germinated quinoa flour (control), 24-h, 48-h and 72-h germinated quinoa flours were studied. The stability time and valorimeter value of the control and 24-h germinated quinoa flour substituted wheat flours were significantly longer and higher than those of 48-h and 72-h samples. The 10% substitution of germinated quinoa flour for wheat flour made distinctly harder dough than that of the control. The low amount of total and inner gas generations was observed for the 48-h and 72-h samples, as compared with those of the control and 24-h germinated quinoa samples. SEM observations showed that the gluten matrix of the control and 24-h germinated quinoa flour substituted wheat dough seemed to be more extended and more dispersed than those of 48-h and 72-h samples. The loaf volume of bread made from 24-h germinated quinoa flour substitution for wheat flour was the largest among the germinated samples; however, no significant differences were observed between the control and 24-h samples.

Key Words: germinated quinoa flour • dough • baking quality • breadmaking

Food Science and Technology International, Vol. 11, No. 6, 471-476 (2005)
DOI: 10.1177/1082013205060766


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