The Study of Using Mixture of Wheat flour and different levels of Quinoa flour on Farinograph and Extensograph Properties of Baguette Bread

Subject Areas : biophysics

Shahin Yusefkhan ¹ , Alireza Shahab Lavasani ² , Orang Eyvazzadeh ³

1 - Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
3 - Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.

Received: 2020-09-09 Accepted : 2020-10-02 Published : 2019-11-22

Keywords: Firmness, Quinoa flour, rheological and sensory characteristics, baguette bread,

Abstract :

This study was aimed to study the effect of wheat flour replacement with Quinoa flour at ratios 0,5,10,15 and 20%(w / w) on rheological properties of baguette breads including Farinograph test (water uptake, paste development time, stability time, The degree of softening of the dough) and the extensograph test (energy consumption, tensile strength and ratio). The results indicated that water absorption improved with the addition of quinoa flour. Development and stability time of dough and the degree of softening after 10 and 12 minutes were increased and then decreased with a high percentage of quinoa flour. extensograph test showed that addition of Quinoa flour, the energy decreased compared to the control sample, and extensibility increased untile 5 and 10% and then decreased. Texture of breads containing quinoa flour were softer than the control sample. The best partial replacement of wheat flour by Quinoa flour is up to 5%.in baguette bread.