Effect of a novel high-fibre component from quinoa on the properties of bread-making.

Sreechithra, T. V. and Amrita, Ray and Suresh, D. Sakhare (2024) Effect of a novel high-fibre component from quinoa on the properties of bread-making. International Journal of Food Science and Technology, 59. pp. 6421-6430.

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Abstract

The study investigates the impact of incorporating a fibre-rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread-making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC-incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre-rich alternative in the food industry, promising benefits for health-conscious consumers.

Item Type:	Article
Uncontrolled Keywords:	Additives, bread, dietary fibre, quinoa, rheology.
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Nov 2024 10:41
Last Modified:	18 Nov 2024 10:41
URI:	http://ir.cftri.res.in/id/eprint/18542

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