AI Article Synopsis
- The research found that as quinoa flour increased in the mix, the dough's swelling index decreased, and the falling number of the flours increased, indicating changes in dough properties.
- Additionally, quinoa flour substitution weakened the gluten structure, reducing its chemical forces and altering the gluten's secondary structure, which could impact the texture of the final food products.
Article Abstract
Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.
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Source |
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448273 | PMC |
| http://dx.doi.org/10.1016/j.crfs.2023.100556 | DOI Listing |
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