Bread Making Properties Prepared by Replacing Some Quinoa Flour with Starch

• Published in: Journal of Home Economics of Japan Vol. 73; no. 2; pp. 79 - 88
• Main Authors: ISHII, Kazumi, KOBAYASHI, Michiko
• Format: Journal Article
• Language: Japanese
• Published: The Japan Society of Home Economics 2022; 一般社団法人 日本家政学会
• Subjects: bread-making property; dynamic viscoelasticity; pasting property; quinoa flour; starch; キヌア粉; 動的粘弾性; 澱粉; 糊化特性; 製パン性
• ISSN: 0913-5227; 1882-0352
• DOI: 10.11428/jhej.73.79

  In this study, a portion of the quinoa flour was replaced with starch and the effect of starch on dough characteristics and baking performance was examined. Previous studies have shown that the addition of thickening polysaccharides to quinoa flour does not affect bread swelling. In the process of bread making, starch plays an important role in maintaining the structure of bread. Quinoa flour has a lower starch content than rice flour, so it is thought that bread does not swell well. The specific volume tended to increase upon 30% substitution of quinoa with corn starch or sweet potato starch. The crumbs became significantly softer upon 30% substitution of quinoa with sweet potato starch (p < 0.05). When the dynamic viscoelasticity of the dough was examined, the hardness (G'0) of dough prepared by adding MCE-4000 to quinoa flour—immediately after dough preparation— increased to approximately 5-times that of the dough prepared using quinoa flour alone (p < 0.05). However, after 30% replacement of quinoa with starch, the G'0 value decreased to approximately 500–600 Pa (p < 0.05). When the G'0 was 500–600 Pa and the gelation temperature of the thickening polysaccharide was lower than that of quinoa flour, the crust of the bread formed first and the bread expanded well.