Using quinoa flour in bread production

https://elibrary.ru/RUMKIJ

Abstract

The article studied the effectiveness of using quinoa seeds in the production of bread. An assessment of the organoleptic and physical properties of quinoa seeds of different brands showed that all samples of quinoa seeds had no foreign smell, mustiness or moldiness, had a light specific aroma of saponins (perfume) farinaceous, non-acidic, not bitter and slightly spicy taste. By color, quinoa flour of TM "Yarmarka" and "Bohlsener & Muehle" had a yellowish tint of varying intensity of white color, and TM "Mistral" flour had a pronounced yellow-brown tint. The average moisture content of quinoa flour was 15.3%. The crumb of the control and experimental baked samples of bread was dry, baked, elastic, quite tender and chewed well, the crumb porosity was well developed, without voids and seals, and after light pressure with a finger, it took its original shape well. The introduction of quinoa did not have a negative effect on the quality of bread products. The optimal amount of quinoa in bread is 10%, while the organoleptic characteristics of bread remain at a high level. Bread made with quinoa flour contains 2.9% more protein and 1.6% more carbohydrates than wheat bread.