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Quinoa flour in baked products.
1Department of Food Science and Human Nutrition, Colorado State University, Fort Collins 80523.
Summary
Quinoa flour in baked goods like bread, cakes, and cookies shows promise. Up to 10% quinoa flour yields good quality bread and cake, with improved cookie flavor up to 20%.
Area of Science:
- Food Science
- Cereal Science
- Baking Technology
Background:
- Wheat flour is a staple in baking, but exploring alternative flours like quinoa can offer nutritional benefits and unique properties.
- Understanding the impact of quinoa flour substitution on the quality attributes of various baked products is essential for product development.
Purpose of the Study:
- To evaluate the impact of substituting wheat flour with quinoa flour at different percentages (5%, 10%, 20%, 30%) on the quality of bread, cakes, and cookies.
- To determine optimal substitution levels for acceptable sensory and physical characteristics in baked goods.
Main Methods:
- Quinoa-wheat flour blends were prepared at ratios of 5/95, 10/90, 20/80, and 30/70.
- These blends were used to bake bread, cakes, and cookies, and their quality attributes (loaf volume, crumb grain, texture, taste, spread, appearance) were evaluated.
- Sensory evaluation and physical measurements were conducted to assess the performance of the blends.
Main Results:
- Breads and cakes made with 5% and 10% quinoa flour exhibited good quality, though higher levels reduced loaf volume and altered crumb texture.
- Cake taste improved with 5% or 10% quinoa flour, but increased substitution led to a more open grain and less silky texture.
- Cookie spread and appearance were negatively affected by higher quinoa levels in high-spread flour blends, but flavor improved up to 20% quinoa. Addition of 2% lecithin improved cookie spread and appearance in low-spread flour blends.
Conclusions:
- Quinoa flour can be incorporated into bread, cakes, and cookies at levels up to 10-20% to enhance flavor and potentially nutritional value.
- Optimizing quinoa flour inclusion requires consideration of the specific baked product and the type of flour used, with potential for texture and taste improvements.
- Further research into processing aids like lecithin may further enhance the suitability of quinoa flour in specific baked applications.