Utilizing Quinoa Flour for Functional Lavash Bread Production

Area of Science:

• Food Science
• Nutritional Science
• Baking Technology

Background:

• Lavash bread is a traditional staple in West Asia and the Middle East.
• There is growing interest in enhancing the nutritional profile of traditional foods like lavash bread.

Purpose of the Study:

• To evaluate the effects of incorporating varying percentages of quinoa flour (5-20%) into wheat dough.
• To assess the impact on dough rheology, and the sensory, chemical, and physical characteristics of lavash bread.

Main Methods:

• Wheat dough rheological properties were analyzed using sedimentation value, mixing tolerance index, and extensograph tests.
• Sensory attributes (appearance, taste, odor, texture) and chemical composition (protein, lipid, fiber, ash, sugar, starch, amino acids) of lavash bread were evaluated.
• Color analysis (L*, a*, b*) was performed on the bread samples.

Main Results:

• Quinoa flour increased water absorption and dough development time while decreasing sedimentation value and mixing tolerance.
• Dough extensibility decreased, but the elasticity-to-extensibility ratio improved with higher quinoa content.
• Bread exhibited increased chewiness and flexibility, with higher protein, fiber, and amino acid content. Overall acceptability and nutritional value were enhanced.

Conclusions:

• Incorporating up to 20% quinoa flour into lavash bread positively impacts its rheological, nutritional, and sensory properties.
• Quinoa flour enhances the functional characteristics and nutritional density of lavash bread.
• This suggests that quinoa-enriched lavash bread is a healthier and more acceptable alternative to traditional wheat lavash.