Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit
Other Title(s)
تأثير استبدال دقيق القمح بمطحون الكينوا على جودة خبز القوالب و البسكويت الخالي من الجلوتين
Joint Authors
Kishk, Yasir Fikri Muhammad
Muawwad, Imad Muawwad Muhammad
Rizq, Ibrahim Rizq Sayyid Ahmad
Yusuf, Muhammad Rashad Jawdah
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 26, Issue 2 D (31 Dec. 2018), pp.2387-2400, 14 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2018-12-31
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Topics
Abstract EN
This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread.
QF contained the highest percentage of protein, Lipids, ash and crude fiber.
Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine).
From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased.
The addition of QF adversely affected on the specific volume of pan bread.
The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF.
Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form.
The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample.
Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2).
The rate of staling of bread contained QF lower than control sample.
Gluten – free biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and rice – quinoa composite flour.
The addition of corn and rice flour adversely affected on the thickness, diameter and spread ratio.
The highest spread ratio was noticed in the biscuit made from 100% QF.
It is worth mentioning that the biscuit made from 100 % QF or that of corn and rice – quinoa composite flour gave the biscuit with sensory acceptable.
On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.
American Psychological Association (APA)
Muawwad, Imad Muawwad Muhammad& Rizq, Ibrahim Rizq Sayyid Ahmad& Kishk, Yasir Fikri Muhammad& Yusuf, Muhammad Rashad Jawdah. 2018. Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit. Arab Universities Journal of Agricultural Sciences،Vol. 26, no. 2 D, pp.2387-2400.
https://search.emarefa.net/detail/BIM-929474
Modern Language Association (MLA)
Muawwad, Imad Muawwad Muhammad…[et al.]. Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit. Arab Universities Journal of Agricultural Sciences Vol. 26, no. 2 D (2018), pp.2387-2400.
https://search.emarefa.net/detail/BIM-929474
American Medical Association (AMA)
Muawwad, Imad Muawwad Muhammad& Rizq, Ibrahim Rizq Sayyid Ahmad& Kishk, Yasir Fikri Muhammad& Yusuf, Muhammad Rashad Jawdah. Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit. Arab Universities Journal of Agricultural Sciences. 2018. Vol. 26, no. 2 D, pp.2387-2400.
https://search.emarefa.net/detail/BIM-929474
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-929474