CIINCA (Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos), Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú.
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires, Argentina.
Food Sci Technol Int. 2023 Sep;29(6):619-630. doi: 10.1177/10820132221106332. Epub 2022 Jun 7.
Bread is the main important food product worldwide. In this study, eleven bread formulations were developed by partial substitution of wheat flour with quinoa and tarwi flours, to evaluate the effect on the rheological and pasting properties of mixtures, as well as on the physicochemical and textural properties of the final product. Partial substitution with quinoa flour generated similar thermomechanical and textural properties in the dough, and similar bread technological characteristics related to the control bread (100% wheat). In the case of tarwi, the increase in the concentration of this legume showed a negative effect on the bread quality parameters (specific volume, crumb porosity, textural properties, etc.). A negative technological impact of high percentages of wheat flour substitution by the mixture of both Andean flours was found, but it was contrasted with a positive effect on nutritional quality, particularly evidenced by a high content of proteins and dietary fiber. An optimal formulation considering technological and nutritional quality was obtained, presenting the maximum analyzed substitution level (13.35% quinoa flour and 6.65% tarwi flour). This study showed that these Andean grains are suitable for developing bread of good technological quality and improved nutritional profile, adding value to these underused ancestral flours.
面包是全球主要的重要食品产品。在这项研究中，通过部分替代小麦粉用藜麦和藜麦粉开发了 11 种面包配方，以评估其对混合物流变学和糊化特性以及最终产品的理化和质构特性的影响。部分替代藜麦粉会使面团具有相似的热机械和质构特性，并且与对照面包（100%小麦）相关的面包技术特性相似。就藜麦而言，这种豆类浓度的增加对面包质量参数（比容、面包屑孔隙率、质构特性等）表现出负面影响。发现高比例的小麦粉被两种安第斯面粉混合物替代会对技术质量产生负面影响，但对营养质量有积极影响，特别是通过高含量的蛋白质和膳食纤维得到证明。考虑到技术和营养质量获得了一个最佳配方，呈现出最大分析替代水平（13.35%的藜麦粉和 6.65%的藜麦粉）。本研究表明，这些安第斯谷物适合开发具有良好技术质量和改善营养状况的面包，为这些未充分利用的传统面粉增加价值。
