Title: Assessment of the influence of quinoa flour on the technological properties of wheat bakery flour and bread quality
Abstract:The object of the study is dough and finished products made from first grade wheat flour with the addition of quinoa flour. The effect of quinoa flour on the technological characteristics of wheat dou...The object of the study is dough and finished products made from first grade wheat flour with the addition of quinoa flour. The effect of quinoa flour on the technological characteristics of wheat dough has been studied. To record changes in the rheological characteristics of wheat dough, a farinograph, an amylograph, and a rheofermentometer have been used. It has been found that the addition of quinoa flour to wheat flour reduces the formation time of the wheat dough and contributes to the dough stability and the homogeneity of its consistency. The addition of quinoa flour to wheat flour has reduced the activity of amylolytic enzymes in the dough. The influence of quinoa flour on the quality indicators of bakery products has been investigated. For this purpose, laboratory baking tests have been carried out with the addition of quinoa in the amount of 5% to 30% of the mass of baking wheat flour of the supreme grade.Read More