SciELO - Scientific Electronic Library Online

 
vol.29 issue3Improvement of the flocculation process in water treatment by using moringa oleifera seeds extractSecond law analysis for free convection in non-newtonian fluids over a horizontal plate embedded in a porous medium: (prescribed heat flux) author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Brazilian Journal of Chemical Engineering

Print version ISSN 0104-6632

Abstract

RODRIGUEZ-SANDOVAL, E.; SANDOVAL, G.  and  CORTES-RODRIGUEZ, M.. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour. Braz. J. Chem. Eng. [online]. 2012, vol.29, n.3, pp. 503-510. ISSN 0104-6632.  http://dx.doi.org/10.1590/S0104-66322012000300007.

The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI), water solubility index (WSI) and swelling power (SP). The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48), WSI (7.45%), and SP (4.84) were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

Keywords : Quinoa; Potato; Wheat flour; Composite flour; Thermomechanical properties.

        · text in English     · pdf in English