ASSESSMENT OF QUINOA FLOURS EFFECT ON WHEAT FLOUR DOUGH RHEOLOGY AND BREAD QUALITY

The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products. Flours were analysed in terms of moisture, protein and ashe content, wet gluten, gluten index, falling number, dough farinographic and alveographic parameters. In addition bread specific volume, porosity, crumb moisture and technological water absorption were determined. The optimum bakery potential of wheat flour mixtures with quinoa flours was decided based on the high extensibility and low resistance of dough. For additions up to 15% white quinoa flour, the breads had the highest specific volumes (3.8 ml/g dark flour; 2.5 ml/g white flour).