STUDIES ON THE INFLUENCE OF QUINOA FLOUR ADDITION ON BREAD QUALITY

Abstract

The aim of this research was to investigate the effect of quinoa flour addition to wheat flour on bread quality. A part of wheat flour type 000 was replaced by red and white quinoa flour in various proportions  from  0%  to  20%  as  follows:  0%,  5%,  10%,  15%  and  20%  respectively.  Once  this prototype was established, we wanted to study the influence of the quinoa flour on physical, colour, and  crumb  cell,  textural  and  sensory  characteristics  of  the  bread  products.  For  this  purpose  Motic stereo  microscope,  Konica  Minolta  CR–700 Spectrophotometer  and  Mark-10-ESM301  texture analyzer  were  used.  The  experimental  data  showed  statistically significant  differences  between samples. Increasing amounts of quinoa flour both white and red, lead to stronger and less extensible doughs. The volume as well as the elasticity of samples decreased with a higher percentage of quinoa flour addition. The porosity decreased as well. The results also showed that blends containing either 5 or  10%  white  or  red  quinoa  flour  presented  better  physical  properties  than  those  with  higher proportions of quinoa flour. The colour of samples was visibly modified with the increasing amounts of quinoa flour, the most evident being in red quinoa samples especially from the L* parameter point of view of CIE Lab method. The obtained results were statistically interpreted. The statistical analysis was done using two-factor ANOVA without replication and Microsoft Excel 2007 software. The tasters appreciated the samples with  5  and  10%  quinoa  flour,  the  overall  acceptance    score  being close  to  that  of  control  or  even higher.