Abstract
Rheological properties of doughs prepared from wheat flour with buckwheat and quinoa flour addition (2.5 mass %, 5.0 mass %, 7.5 mass %, and 10 mass %) were investigated using a farinograph and compared with those of standard dough (without addition of pseudocereals). The following characteristics were determined: water absorption capacity, water consumption, dough growth time, level of dough softening, dough stability, mechanical resistance, and dough elasticity. Dough stability showed a linear decrease with the increasing content of pseudocereals. Doughs containing quinoa flour were more stable than those with buckwheat flour addition. Dough growth time was reduced with increasing amounts of buckwheat flour but it was not affected in the case of quinoa flour addition. From the comparison of the studied characteristics it can be concluded that an addition of lower amounts of quinoa (up to 5.0 mass %) to wheat flour will not significantly impair rheological properties of the dough but provides for enhanced nutritional value of the prepared bakery products.
References
Anjum, F. M., Khan, M. R, Din, A., Saeed, M., Pasha, I., & Arshad, M. U. (2007). Wheat gluten: High molecular weight glutenin subunits-structure, genetics, and relation to dough elasticity. Journal of Food Science, 72, R56–R63. DOI: 10.1111/j.1750-3841.2007.00292.x.
Bhargava, A., Shukla, S., & Ohri, D. (2006). Chenopodium quinoa-An Indian perspective. Industrial Crops and Products, 23, 73–87. DOI: 10.1016/j.indcrop.2005.04.002.
Christa, K., & Soral-Śmietana, M. (2008). Buckwheat grains and buckwheat products — nutritional and prophylactic value of their components: A review. Czech Journal of Food Sciences, 26, 153–162.
D’Appolonia, B. L., & Kunerth, W. H. (1984). The farinograph handbook (3rd ed.). St. Paul, MN, USA: American Association of Cereal Chemists.
ICC Standard No. 115/1 (1992). Method for using the Brabender farinograph. Vienna, Austria: International Association for Cereal Science and Technology.
Kunerth, W. H., & D’Appolonia, B. L. (1985). Use of the mixograph and farinograph in flour quality evaluation. Cereal Foods World, 30, 541–542.
Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D., & Mau, J.-L. (2009). Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry, 112, 987–991. DOI: 10.1016/j.foodchem.2008.07.022.
Ng, S.-C., Anderson, A., Coker, J., & Ondrus, M. (2007). Characterization of lipid oxidation products in quinoa (Chenopodium quinoa). Food Chemistry, 101, 185–192. DOI: 10.1016/j.foodchem.2006.01.016.
Rao, P. H., & Rao, H. M. (1991). Effect of incorporating wheat bran on the rheological characteristics and bread making quality of flour. Journal of Food Science and Technology, 28, 92–97.
Redman, D. G. (1971). Softening of gluten by wheat proteases. Journal of the Science of Food and Agriculture, 22, 75–78. DOI: 10.1002/jsfa.2740220208.
Schlick, G., & Bubenheim, D. L. (1993). Quinoa: An emerging “new” crop with potential for CELSS. NASA Technical Paper, 3422. Retrieved April, 2009, from http://ntrs.nasa.gov/archive/nasa/casi.ntrs.nasa.gov/199400156641994015664.pdf
Smelík, A., Dandár, A., Mórová, E., Dodok, L., Zajac, P., & Halásová, G. (1987). Laboratory of the specialization “Chemistry and Sugar Technology” (pp. 334). Bratislava: Editorial centre SVŠT.
Zaidul, I. S. M., Abd Karim, A., Manan, D. M. A., Ariffin, A., Norulaini, N. A. N., & Omar, A. K. M. (2004). A farinograph study on the viscoelastic properties of sago/wheat flour dough systems. Journal of the Science of Food and Agriculture, 84, 616–622. DOI: 10.1002/jsfa.1713.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Jancurová, M., Minarovičová, L. & Dandár, A. Rheological properties of doughs with buckwheat and quinoa additives. Chem. Pap. 63, 738–741 (2009). https://doi.org/10.2478/s11696-009-0073-z
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.2478/s11696-009-0073-z