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Use of Quinoa Meal to Produce Bakery Products to Celiac and Autism Stuffs

Journal: International Journal of Science and Research (IJSR) (Vol.3, No. 9)

Publication Date:

Authors : ; ; ;

Page : 1344-1354

Keywords : quinoa; chemical composition; rheological properties; farinograph; amylograph; cake; salt-biscu;

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The current research aims to substitute wheat flour with quinoa meal to (1) produce gluten free bakery product such as cake or biscuits to use it in autism disease and Celiac cases nutrition (2) reduce of wheat flour needs to reduce the gape in wheat production. Experiment the best quinoa grains treatment to remove the bitter taste as (washing with tab water, washed with hot water, microwave or germination), the best treatment washing with hot water. Quinoa meal (Q) as a substitute for wheat flour (W) were evaluated. The farinograph and amylograph properties of flour dough and product quality properties (physical, chemical, protein content, color and sensory characteristics) resulted from wheat flour and quinoa meal were examined in cake and biscuit manufacturing. Wheat flour was replaced by quinoa meal in ratios of 25, 50, 75 and 100 %. The results showed that the water absorption, dough development time (DDT) and dough weakening increments and dough stability decrements. Baking properties, color and sensory evaluation tests showed that the 100 % wheat flour amounts could be replaced by the same amounts of quinoa meal still providing good quality in cake. But substitution of wheat flour by 75 % quinoa meal gave good biscuit but in the other ratios the quality was lacked as a resulted increasing the quinoa meal.

Last modified: 2021-06-30 21:07:44