| Institution: | 1. Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, 35100, Bornova Izmir, Turkey;2. Ege University, Faculty of Engineering, Department of Food Engineering, 35100, Bornova Izmir, Turkey;1. Tomas Bata University in Zlín, Department of Food Technology, nám. T. G. Masaryka 5555, Zlín, Czech Republic;2. Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, nám. T. G. Masaryka 5555, Zlín, Czech Republic;3. Mendel University in Brno, Department of Crop Science, Breeding and Plant Medicine, Zemědělská 1, 61300 Brno, Czech Republic;1. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy;2. Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland;1. School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, Campinas, SP, CEP 13083-862, Brazil;2. Technology Center of Grains and Chocolates (ITAL), Av. Brasil 2880, Campinas, SP, CEP 1370-178, Brazil |
| Abstract: | A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G′) and loss modulus (G″) values were also measured for investigation of viscoelastic properties. To evaluate the quality of breads; technological and physical (bake loss %, specific volume, texture, microstructure, color), chemical (protein, moisture, ash) and sensory properties were determined. All batter formulations independent of the quinoa amount exhibited pseudoplastic behavior, and G′ values were found to be higher than G″ values in expressing the solid like characteristics of the batter. Amount of quinoa flour addition did not present significant difference on bake loss%, specific volume and protein content (p>0.05); however, 25% quinoa flour bread displayed better results with its higher sensory scores and softer texture. Quinoa and buckwheat flour mixture therefore will be a good alternative for conventional gluten-free bread formulations. |
