| Title |
Influence of canahua and quinoa wholemeals on properties of non-fermented wheat dough / |
| Authors |
Švec, I ; Hrušková, M ; Kapačinskaitė, R ; Hofmanová, T |
| DOI |
10.2478/sab-2019-0031 |
| Full Text |
|
| Is Part of |
Scientia Agriculturae Bohemica.. Warshaw : Sciendo. 2019, vol. 50, iss. 4, p. 228-235.. ISSN 1211-3174. eISSN 1805-9430 |
| Keywords [eng] |
Chenopodium species ; composite flour ; extensibility ; rheology |
| Abstract [eng] |
The study compares the influence of wheat flour replacement by 10 or 20 wt% of quinoa and canahua wholemeals on wheat dough technological quality and rheological properties. The technological quality of wheat flour was affected in terms of protein quality and amylases activity, associated with a high dietary fibre content of both tested non-traditional materials. A farinograph test revealed that quinoa partially increased water absorption; a higher amount of water resulted in the shortened stability of dough consistency during mixing and its weakened cohesiveness at the end of the test. The effect of canahua was unequivocal - water absorption decreased, stability was prolonged properly, but dough softening increased. An extensigraph test confirmed a positive effect of alternative crops on dough elasticity, but in general, the composite dough with 20% of canahua or quinoa showed worsened machinability. Multivariate statistical methods proved a stronger effect when quinoa was analysed solely than when added at complete samples a set, while for canahua-wheat samples the result was opposite. |
| Published |
Warshaw : Sciendo |
| Type |
Journal article |
| Language |
English |
| Publication date |
2019 |
| CC license |
|
