Quinoa Flour as a New Foodstuff for Improving Dough and Bread.

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  • Morita Naofumi
    Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
  • Hirata Chikako
    Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
  • Park Sang Ha
    Laboratory of Food Chemistry, Graduate School of Agriculture and Biological Sciences, Osaka Prefecture University
  • Mitsunaga Toshio
    Department of Food and Nutrition , Faculty of Agriculture and Institute for Comprehensive Agriculture

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  • ドウおよびパンの改良新食品素材としてのキノア粉

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Abstract

Characteristics of dough and bread containing quinoa flour as a new foodstuff were studied using a rheometer, a farinograph, differential scanning calorimeter (DSC) and so on. Substitution of 7.5 to 10% of quinoa flour for hard-type wheat flour significantly increased the loaf volume of bread over that of the control, but more than 15% substitution distinctly decreased the volume. However, a combination of microbial lipase (75 ppm) and 15% substitution of quinoa flour resulted in a loaf volume that was distinctly more than that of the control. The hardness of bread crumbs increased in proportion to the amount of quinoa flour substitution. Combining the quinoa flour with lipase suppressed the staling of bread during storage and maintained softness by the liberation of monoglyceride from lipids. DSC data showed that substitution of quinoa flour resulted in a distinctly higher gelatinization temperature and gelatinization enthalpy compared with that of the control. As for the viscoelastic properties of the dough, combining quinoa flour (5 to 10% substitution) and lipase (75 ppm) resulted in reduction of compression stress and the modulus of elasticity, a slight softening of the dough, and slight decreases in the water absorption and the stability of the dough. From these results, a combination of quinoa flour substitution and lipase addition was found to improve bread qualities.

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