TY - JOUR
T1 - Optimization for whole grain flours from germinated Andean pseudocereals
AU - Paucar-Menacho, Luz María
AU - Simpalo-Lopez, Wilson Daniel
AU - Castillo-Martínez, Williams Esteward
AU - Esquivel-Paredes, Lourdes Jossefyne
AU - Martínez-Villaluenga, Cristina
AU - Schmiele, Marcio
N1 - Publisher Copyright:
© 2024, Universidade Federal de Santa Maria. All rights reserved.
PY - 2024
Y1 - 2024
N2 - This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread production. The optimization was conducted through a Simplex-Centroid Mixture Design (SCMD) and Desirability Function (DF). Experiments were formulated using 80 to 90% wheat flour and 5 to 15% germinated pseudocereal blends. The rheological evaluation included farinograph, extensograph, and amylography analyses. Results showed that whole flour from germinated pseudocereals increases the water absorption, consistency, and extensibility of the doughs; and decreases its development time, stability, resistance to extensibility, temperature, and peak viscosity. The GQF-GKF blend developed more extensible and stable doughs, while GCF increased its consistency and was recommended for bread production. The data allowed us to obtain response surface models and the optimal substitution percentages to produce bread using GQF-GKF, GQF-GCF, and GKF-GCF blends.
AB - This study optimized the rheological parameters of doughs with partial substitution of wheat flour for blends of whole grain flours from germinated Andean pseudocereals such as quinoa (GQF), kiwicha (GKF), and cañihua (GCF) for bread production. The optimization was conducted through a Simplex-Centroid Mixture Design (SCMD) and Desirability Function (DF). Experiments were formulated using 80 to 90% wheat flour and 5 to 15% germinated pseudocereal blends. The rheological evaluation included farinograph, extensograph, and amylography analyses. Results showed that whole flour from germinated pseudocereals increases the water absorption, consistency, and extensibility of the doughs; and decreases its development time, stability, resistance to extensibility, temperature, and peak viscosity. The GQF-GKF blend developed more extensible and stable doughs, while GCF increased its consistency and was recommended for bread production. The data allowed us to obtain response surface models and the optimal substitution percentages to produce bread using GQF-GKF, GQF-GCF, and GKF-GCF blends.
KW - Andean grains
KW - dough rheology
KW - enzymatic activity
KW - sprouted flours
KW - whole grain flour
UR - http://www.scopus.com/inward/record.url?scp=85200666218&partnerID=8YFLogxK
U2 - 10.1590/0103-8478cr20220402
DO - 10.1590/0103-8478cr20220402
M3 - Article
AN - SCOPUS:85200666218
SN - 0103-8478
VL - 54
JO - Ciencia Rural
JF - Ciencia Rural
IS - 11
M1 - e20220402
ER -