Luciano Martín Guardianelli, María V. Salinas, María C. Puppo
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引用次数: 0
Abstract
The objective of this study was to analyze wheat dough blended with two varieties of quinoa flour (white-WQ, red-RQ), both germinated and non-germinated, to predict the technological behavior of the dough during the breadmaking process. Blends with wheat flour with quinoa flour: germinated (WQG or RQG) and ungerminated (WQ or RQ), at different levels (up to 25%) were formulated. Farinographic parameters and wet and dry gluten content were determined. Additionally, hydration (moisture, water activity, molecular mobility) and rheological (texture, relaxation) properties of the dough were assessed. Fermentation parameters (maximum volume of fermented dough-DVmax and optimum fermentation time-tf) were determined. Dough properties were modified by the addition of quinoa: wheat dough with 25% quinoa flour resulted in lower gluten content and a less structured dough with high moisture. The elasticity and hardness of the dough were higher with 25% germinated quinoa (WQG25 and RQG25). The adhesiveness of the dough depended on the variety and treatment, with RQG being more adhesive. Incorporating 25% quinoa flour of both varieties allowed a fast fermentation (shorter time) but with different kinetic. Although there were no differences between WQ25 and WQG25, RQG25 dough was more stable compared to RQ25.Overall, satisfactory dough technological properties for baked goods production were observed for wheat dough containing up to 25% quinoa flour, independently if seeds were or were not previously germinated.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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