Rheological properties of doughs with buckwheat and quinoa additives
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Michala Jancurová
,
Lucia Minarovičová
Abstract
Rheological properties of doughs prepared from wheat flour with buckwheat and quinoa flour addition (2.5 mass %, 5.0 mass %, 7.5 mass %, and 10 mass %) were investigated using a farinograph and compared with those of standard dough (without addition of pseudocereals). The following characteristics were determined: water absorption capacity, water consumption, dough growth time, level of dough softening, dough stability, mechanical resistance, and dough elasticity. Dough stability showed a linear decrease with the increasing content of pseudocereals. Doughs containing quinoa flour were more stable than those with buckwheat flour addition. Dough growth time was reduced with increasing amounts of buckwheat flour but it was not affected in the case of quinoa flour addition. From the comparison of the studied characteristics it can be concluded that an addition of lower amounts of quinoa (up to 5.0 mass %) to wheat flour will not significantly impair rheological properties of the dough but provides for enhanced nutritional value of the prepared bakery products.
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© 2009 Institute of Chemistry, Slovak Academy of Sciences
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Articles in the same Issue
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- Analysis of spectinomycin in fermentation broth by reversed-phase chromatography
- An amperometric sensor for uric acid based on ordered mesoporous carbon-modified pyrolytic graphite electrode
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- A graph theoretical approach to the effect of mutation on the flexibility of the DNA binding domain of p53 protein
- Aquaculture by-product: a source of proteolytic enzymes for detergent additives
- Effect of anthraquinone on brightness value and crystalline structure of pulp during soda processes
- Selection of a method for determination of activity of pectinolytic enzymes in berry fruit materials
- Study on polymeric micelles of poly(γ-benzyl l-glutamate)-graft-poly(ethylene glycol) copolymer and its mixtures with poly(γ-benzyl l-glutamate) homopolymer in ethanol
- Synthesis and characterization of mesoporous molecular sieves
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