Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph...

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Bibliographic Details
Published inCzech Journal of Food Sciences Vol. 38; no. 1; pp. 49 - 56
Main Authors Švec, Ivan, Kapačinskaité, Rasa, Hrušková, Marie
Format Journal Article
LanguageEnglish
Czech
Slovak
Published Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2020
Czech Academy of Agricultural Sciences
Subjects
Baking
bread volume
Composite materials
Dietary fiber
Dosage
Dough
falling number
Fermentation
fermentation process
Flour
non-traditional plant
Quinoa
Wheat
wheat composite flour
zeleny sedimentation
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Summary:To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.
ISSN:1212-1800
1805-9317
DOI:10.17221/12/2019-CJFS