Escuela de Ingeniería en Industrias Alimentarias, Departamento de Ingeniería, Universidad Nacional de Barranca, Barranca 15169, Peru.
Molecules. 2024 Mar 20;29(6):1374. doi: 10.3390/molecules29061374.
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.
小麦粉是食品工业中的常见原料；然而，由于安第斯谷物（如藜麦和奇亚籽）具有优质蛋白质、纤维和生物活性化合物，它们正变得越来越受欢迎。人们观察到一种趋势，即在产品中添加这些安第斯面粉，甚至用它们来开发无麸质食品。然而，由于输入的多样性，评估工业过程中原材料之间的相互作用可能会很复杂。本研究使用简单的格子混合设计，重点评估了小麦、藜麦和奇亚籽粉的工艺功能和流变性能。获得了七种处理方法，包括纯面粉和三元混合物。对粒径分布、吸水率指数、主观吸水率、可溶性物质指数、膨胀力、表观密度和物理化学性质进行了分析。此外，还进行了颜色分析、显微照片和拉曼光谱分析。结果表明，面粉及其混合物在粒径、吸水率和流变性能等性质上存在显著差异。观察到颜色和微观结构的变化，而拉曼光谱则提供了有关分子组成的信息。这些发现有助于了解安第斯面粉在烘焙和糕点制作中的行为，促进了它们在创新食品产品中的应用。
