Effect of quinoa flour on gluten-free bread batter rheology and bread quality


TURKUT G. M. , CAKMAK H., KUMCUOĞLU S. , TAVMAN Ş.

JOURNAL OF CEREAL SCIENCE, vol.69, pp.174-181, 2016 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 69
  • Publication Date: 2016
  • Doi Number: 10.1016/j.jcs.2016.03.005
  • Title of Journal : JOURNAL OF CEREAL SCIENCE
  • Page Numbers: pp.174-181

Abstract

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. (C) 2016 Elsevier Ltd. All rights reserved.