Quinoa-Wheat Mixed Flour Dough Rheological Properties And The Process Optimization Of Quinoa Bread

The objective of this study is to investigate the effect of quinoa flour from Inner Mongolia on the farinograph,extensigraph and texture properties of wheat dough using Brabender farinograph,extensograph and texture analyser.Through single factors and orthogonal tests,took sensory evaluation,hardness and springness as index,optimied the formula and processing of quinoa bread.In the meantime,nutrition index,functional component,storing property and shelf life of quinoa bread and wheat bread had been determined,aims to provide theoretical basis for the development of quinoa food.The results showed that:(1)The thousand seed weight of quinoa is 2.35 g,unit weight 731 g/L,flour extraction rate 88.88%,crude fat 4.4%,starch 49.1%,ash content 1.72%,the total protein of quinoa is 13.5%,gluten accounted for 42.37%,albumin 31.8%,globulin 19.96%,gliadin 5.84%.(2)From the farinograph,when the addition of quinoa flour was 10%,the minimum water absorption,the maximum development time.As the addition of quinoa flour increased,the stability time of dough reduced and the weakening level increased significantly.From the extensigraph,the extensibility,maximum extension resistance,extension resistance,extension ratio and extension curve area were showed downward trend by the increasing quinoa proportion.Using extensibility as index,the dough has good tensile properties after the proffing of 45 min.It is suitable for making quinoa flour products when quinoa flour addition amount was 5%?25%.From the texture properties,as the quinoa flour was added,the hardness of mixed flour dough decreased first then increased,the springiness of wheat dough increased first then decreased,the adhesiveness was showed a trend of increase gradually.The effects of hardness,springness and adhesiveness on bread dough and mixed flour dough is the same trend.When the addition of quinoa flour was 15%,the texture properties of bread dough and mixed flour dough is better.(3)On the basis of single factor and orthogoal experiment,the optimal formula of quinoa bread was as follow:quinoa adding quantity 15%,gluten 3%,dry yeast 2.4%,sugar 10%;The optimal formula of quinoa bread was as follow:fermentation time is 15%,wake up time 45 min,baking time 20 min,baking temperature 160?.(4)The quinoa bread did not much different from wheat bread of the storage stability by measuring the moisture content,texture properties,acidity and PH at storaging the room temperature and 4?.Found that not much difference between the two bread of springness,cohesiveness and resilience,the moisture content of quinoa bread is higher,but falling faster,hardness is smaller in first three days,but the adhesiveness and acidity is larger.Under the condition of room temperature(20?),the shelf life of wheat bread is six days,while quinoa bread is eight days.(5)The determination of nutrients and functional ingredients of the optimum bread.The results showed that:The following nutritional ingredents of the quinoa bread were higher than wheat bread:moisture content 36.1%,dietary fiber 2.614%,ash content 1.5%,potassium 29.082 mg/100g,calcium 42.092 mg/100g,magnesium 21.606 mg/100g,iron 1.568 mg/100g,polyphenol 63.47 mg/100g,sapoin 139.7 mg/100g,lysine(0.318 mg/100mg),threonine(0.305 mg/100mg).Energy(1144.8 KJ/100g)is lower than wheat bread.