Rheological Properties of Quinoa-wheat Flour and Development of its Noodles
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Abstract:
The effect of quinoa flour substitution on wheat flour quality and noodle quality was investigated. The results showed that with the increase of quinoa flour substitution, the peak viscosity of flour decreased by 47.73%, wet gluten content decreased by 42.52%, sedimentation value decreased by 53.32%, stabilization time decreased by 56.07%, weakening degree increased by 84.62% and flour processing quality decreased. The contents of glutamic acid and proline in the mixed flour decreased, and the contents of the other 16 amino acids increased. The contents of lysine and histidine increased (p<0.05) by 73.33% and 80.00%, respectively. Lysine and isoleucine accounted for 10.94% and 12.67% of the total amino acids, which were close to the proportion recommended by FAO. The results of noodle sensory evaluation showed that 15% quinoa flour substitution could reduce the elasticity, hardness and toughness of the control wheat flour noodle. Under 15% quinoa flour substitution, the noodle had the flavor and color of quinoa, their surface was smooth, soft and hard moderate, and the taste was good. The results showed that the content of wet gluten, sedimentation value, formation time, stability time, elongation and maximum tensile resistance were positively correlated with the total score of noodles, while the weakening degree was negatively correlated with the total score of noodles, and all of the above indexes were negatively correlated with the taste. Results of this work can provide theoretical basis for the application of quinoa flour in noodle products.
