期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：2
页码：1-16
出版社：Galati University Press
摘要：The aim of the research was to evaluate the effect of addition of white and red
quinoa whole flours (15% and 30%) on the physical-chemical and rheological
parameters of white and dark wheat flours, in order to optimize the mixtures for
bakery products. Flours were analysed in terms of moisture, protein and ashe
content, wet gluten, gluten index, falling number, dough farinographic and
alveographic parameters. In addition bread specific volume, porosity, crumb
moisture and technological water absorption were determined. The optimum
bakery potential of wheat flour mixtures with quinoa flours was decided based on
the high extensibility and low resistance of dough. For additions up to 15% white
quinoa flour, the breads had the highest specific volumes (3.8 ml/g dark flour; 2.5
ml/g white flour).
