The influence of the addition of germinated quinoa flour on the quality characteristics of wheat bread


Denisa Atudorei, Georgiana Gabriela Codină

Volume 27, Issue 2;
Pages: 172-178; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The aim of this study was to highlight the effect of germinated quinoa flour addition, in different proportions (0%, 5%, 10%, 15%, 20%), in a refined wheat flour on bread quality properties. This effect has been highlighted analyzing the loaf volume, the porosity, the elasticity, the texture profile, the color parameters, the crumb microstructure and the sensory characteristics of the bread samples. At the end of the practical study, it was observed that at the maximum value of the addition (20%) the value of the parameters of volume, porosity and elasticity decreased, which led to the conclusion that the level of this addition must not be exceeded to obtain bread with superior characteristics quality. Analyzing the texture parameters, it was observed that the addition had an influence on all. For example, the springiness parameter had higher values only when the addition value of 15% is exceeded. Referring to the parameters of the sensory analysis, it can be said that the tasters positively appreciated the bread samples with the addition of germinated quinoa flour, especially up to a maximum of 15%.
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