Quinte Laidy, Valderrama Ingrid, Best Ivan
Carrera de Ingeniería Agroindustrial y Agronegocios, Facultad de Ingeniería, Universidad San Ignacio de Loyola, Lima 15024, Peru.
Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Lima 15823, Peru.
Foods. 2025 Jan 27;14(3):418. doi: 10.3390/foods14030418.
Wheat flour (WF) was replaced with quinoa flour (QF) at a 20% level in combination with improvers such as psyllium (PSY) and xanthan gum (XG). The flour quality, dough rheology, baking quality, and sensory evaluation of the bread loaves were analyzed, considering the addition of improvers as follows: PSY 0.5%, XG 0.5%, and PSY 0.25% + XG 0.25%. The best treatment to produce bread loaves was with the application of PSY 0.25% + XG 0.25%, where it had an optimal acceptability and no significant texture difference ( ≥ 0.05) compared with the control, with manageable dough, ideal viscosity, intermediate width/height ratio, and moderate baking stability, reflected in reduced baking losses. The techno-functional and nutritional properties of QF offer a viable alternative to WF.
用藜麦粉（QF）以20%的比例替代小麦粉（WF），并添加诸如车前子壳（PSY）和黄原胶（XG）等改良剂。考虑添加以下改良剂：PSY 0.5%、XG 0.5%以及PSY 0.25%+XG 0.25%，对面包的面粉品质、面团流变学、烘焙品质和感官评价进行了分析。制作面包的最佳处理方法是使用PSY 0.25%+XG 0.25%，在此处理下，面包具有最佳可接受性，与对照相比质地无显著差异（≥0.05），面团易于处理，粘度理想，宽高比适中，烘焙稳定性适中，烘焙损失减少。QF的技术功能和营养特性为WF提供了一个可行的替代方案。
