Effect of Quinoa on the Behavior and Bread Quality of Frozen Dough
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The quinoa and wheat flour were mixed in a certain proportion. The gelatinization characteristics of the mixed powder were evaluated by rapid viscosity analysis. The rheological properties of the wheat-quinoa frozen dough during the frozen storage were determined by rheometer. The moisture, water migration and fermentation volume of the dough during were detected by nuclear magnetic resonance. The relationship between the characteristics of the frozen dough and their product quality was analyzed. The results showed that quinoa flour can improve the quality of wheat flour, dough and bread. The quinoa flour can reduce the gelatinization viscosity and disintegration value of the mixed powder system. When added 5% quinoa, after frozen storage, the elastic modulus and viscous modulus of the frozen dough increased, the loss tangent value of the frozen dough of wheat flour increased by 4.73%, and the loss tangent of the frozen dough increased by only 0.41%. The free water content of wheat frozen dough increased by 3.90% after frozen storage, but that of wheat-quinoa frozen dough only increased by 2.40%. It can be seen that the quinoa flour can reduce the degree of water migration of the dough. The addition of quinoa flour can also maintain the integrity of the dough gluten network structure, and the fermentation volume increased from 26.42 mL/h to 29.17 mL/h. Different amounts of quinoa flour have different quality improvement on dough and bread. The optimum addition amount was 10%. After baking, the specific volume of bread was 3.08 mL/g and the hardness was 2803.48 g. This study could provide a theoretical basis for the development of quinoa frozen dough and had important guiding significance in the development of new products for quinoa.
