کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515580 1624893 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of quinoa flour on gluten-free bread batter rheology and bread quality
ترجمه فارسی عنوان
اثر آرد کوینو بر روی ریشه نان خمیر گلوتن و کیفیت نان
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Rice flour, potato starch, buckwheat and quinoa flour was used in gluten-free bread formulations.
• Increasing quinoa has increased storage and loss modulus of dough.
• 25% quinoa flour replacement to buckwheat positively affected the bread quality and sensory perception.

A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G′ values were found to be higher than G″ values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 69, May 2016, Pages 174–181
نویسندگان
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