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Rheological properties of doughs with buckwheat and quinoa additives

Michala Jancurová, Lucia Minarovičová, and Alexander Dandár

Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-832 32 Bratislava, Slovakia

 

E-mail: michalaj@gmail.com

Received: 9 January 2009  Revised: 17 May 2009  Accepted: 19 May 2009

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.

Keywords: Brabender farinograph - pseudocereals - rheological characteristics - wheat flour

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-009-0073-z

 

Chemical Papers 63 (6) 738–741 (2009)

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