Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

被引:17
|
作者
Franco, Wendy [1 ,2 ]
Evert, Katherine [1 ]
Van Nieuwenhove, Carina [3 ,4 ,5 ]
机构
[1] Pontificia Univ Catolica Chile, Dept Ingn Quim & Bioproc, Santiago 7820436, Chile
[2] Pontificia Univ Catolica Chile, Dept Ciencias Salud Nutr & Dietet, Santiago 7820436, Chile
[3] Ctr Referencia Lactobacilos CERELA CONICET, Chacabuco 145, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
[4] Univ Nacl Tucuman, Fac Ciencias Nat, Miguel Lillo 205, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
[5] Univ Nacl Tucuman, IML, Miguel Lillo 205, RA-4000 San Miguel De Tucuman, Tucuman, Argentina
来源
FERMENTATION-BASEL | 2021年 / 7卷 / 03期
关键词
gluten-free; bread; quinoa; sourdough; malting; germination; Pediococcus penstosaceus; LACTIC-ACID BACTERIA; AMINO-ACIDS; SHELF-LIFE; EXOPOLYSACCHARIDES; QUALITY; FERMENTATION; IMPROVEMENT; CEREALS; YEAST;
D O I
10.3390/fermentation7030115
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough, as a functional ingredient in the formulation of a rice flour-based bread. Twenty percent (w/w) of the rice flour was replaced with quinoa flour alternatives in bread formulations. The chemical composition, shelf-life, and sensory attributes of the rice-quinoa breads were analyzed. The addition of quinoa in sourdough resulted in breads with a significantly improved protein content at 9.82%, relative to 2.70% in the control breads. The amino acid content in quinoa sourdough breads also was also 5.2, 4.4, 2.6, 3.0, and 2.1 times higher in arginine, glutamic acid, leucine, lysine, and phenylalanine, respectively, relative to control breads with rice flour only. The addition of quinoa sourdough in rice breads also improved the texture, color, and shelf-life (up to 6 days), and thus they became moderately accepted among consumers. Although the germinated quinoa flour addition also resulted in a higher protein (9.77%) and amino acid content, they had a reduced shelf-life (4 days). Similarly, the addition of quinoa flour resulted in a higher protein content (9.61%), but the breads had poor texture attributes and were the least preferred by the consumers.
引用
收藏
页数:16
相关论文
共 50 条
  • [31] Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour
    Hussein, Ahmed S.
    Mostafa, Sayed
    Fouad, Suzanne
    Hegazy, Nefisa A.
    Zaky, Ahmed A.
    PROCESSES, 2023, 11 (10)
  • [32] Effect of defatted almond flour on cooking, chemical and sensorial properties of gluten-free fresh pasta
    Lilian Martinez, Marcela
    Andrea Marin, Maria
    Daniel Gili, Renato
    Cecilia Penci, Maria
    Daniel Ribotta, Pablo
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2017, 52 (10): : 2148 - 2155
  • [33] Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour
    Campo, Eva
    del Arco, Lis
    Urtasun, Leyre
    Oria, Rosa
    Ferrer-Mairal, Ana
    JOURNAL OF CEREAL SCIENCE, 2016, 67 : 75 - 82
  • [34] Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour
    Huerta, Katira da Mota
    Alves, Jamila dos Santos
    Coelho da Silva, Ariadni Franco
    Kubota, Ernesto Hashime
    da Rosa, Claudia Severo
    FOOD SCIENCE AND TECHNOLOGY, 2016, 36 : 15 - 18
  • [35] Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality
    Kang, Tae-Young
    Sohn, Kee Hyuk
    Yoon, Mi-Ra
    Lee, Jeom-Sig
    Ko, Sanghoon
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (08): : 1743 - 1749
  • [36] The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
    Korus, Jaroslaw
    Witczak, Mariusz
    Ziobro, Rafal
    Juszczak, Leslaw
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2015, 240 (06) : 1135 - 1143
  • [37] The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
    Jarosław Korus
    Mariusz Witczak
    Rafał Ziobro
    Lesław Juszczak
    European Food Research and Technology, 2015, 240 : 1135 - 1143
  • [38] Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions
    Sciarini, L. S.
    Steffolani, M. E.
    Fernandez, A.
    Paesani, C.
    Perez, G. T.
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2020, 26 (04) : 321 - 332
  • [39] Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
    Adzqia, Fahrunnisa
    Suwonsichon, Suntaree
    Thongngam, Masubon
    FOODS, 2023, 12 (22)
  • [40] Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile
    Martins, Rita Beltrao
    Nunes, Maria Cristiana
    Gouvinhas, Irene
    Mendes Ferreira, Luis Miguel
    Peres, Jose Alcides
    Novo Amorim Barros, Ana Isabel Ramos
    Raymundo, Anabela
    FOODS, 2022, 11 (20)