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.
展开▼
