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Rheological properties of doughs with buckwheat and quinoa additives
Jancurová, Michala, Minarovičová, Lucia and Dandár, Alexander Rheological properties of doughs with buckwheat and quinoa additives Chemical Papers, Vol.63, No. 6, 2009, 738-741
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Document type:
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Článok z časopisu / Journal Article |
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Collection:
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Chemical papers
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| Author(s) |
Jancurová, Michala
Minarovičová, Lucia
Dandár, Alexander
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| Title |
Rheological properties of doughs with buckwheat and quinoa additives
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| Journal name |
Chemical Papers
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| Publication date |
2009
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| Year available |
2009
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| Volume number |
63
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| Issue number |
6
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| ISSN |
0366-6352
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| Start page |
738
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| End page |
741
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| Place of publication |
Poland
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| Publisher |
Versita
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| Collection year |
2009
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| Language |
english
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| Subject |
290000 Engineering and Technology
290100 Industrial Biotechnology and Food Sciences
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| Abstract/Summary |
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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