Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach.

Abstract

Quinoa flour due to its nutritional and sensory characteristics could be used as an ingredient to improve the nutritional and technological properties of gluten-free bread. Furthermore, the application of hydrothermal processes such as extrusion can enhance their native properties. Hence, our objective was to evaluate how the incorporation of extruded quinoa flours (EQFs) affects the technological, sensory and nutritional quality of gluten-free bread. EQFs were obtained following two extrusion conditions with different ranges and ramps of temperature: (EQF1: from 77 °C to 139 °C, and EQF2: from 79 °C to 145 °C). Replacements (25, 35 and 45%) of a base premix (rice flour and corn and cassava starches) by EQFs were tested. Breads with EQFs showed a reduction in luminosity and specific volume (SV) with respect to control (bread without quinoa). While increasing levels of EQF1 led to a progressive decrease in SV, it remained constant when increasing levels of EQF2 were used. The crumb texture showed an increase in hardness, cohesiveness, chewiness, and resilience with respect to control, presenting EQF1 at 45% the highest increase in hardness (53%). The same tendency was observed in the crust since crust hardness was higher in formulations with EQF1. Finally, bread containing the EQFs showed higher protein, ash, and total dietary fiber content than the control bread. In conclusion, these results showed that the extrusion procedure impacted the flour aptitude for breadmaking. However, EQFs are suitable for developing bakery goods with improved nutritional properties and acceptable technological and sensory properties.