Impact of Composite Flour Using Raw and Short‐Time Germinated Quinoa Grown in Canada (Quebec) on Rheological Properties of Dough, Breadmaking Potential, and Nutritional Composition.
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| Title: | Impact of Composite Flour Using Raw and Short‐Time Germinated Quinoa Grown in Canada (Quebec) on Rheological Properties of Dough, Breadmaking Potential, and Nutritional Composition. |
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| Authors: | Huang, Aria Haiying1,2 (AUTHOR), Des Marchais, Louis-Philippe1 (AUTHOR), Turcot, Sophie1 (AUTHOR), Plourde, Hugues2 (AUTHOR), Germain, Isabelle1,2 (AUTHOR), Villeneuve, Sébastien1 (AUTHOR) sebastien.villeneuve@agr.gc.ca, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com |
| Source: | Journal of Food Processing & Preservation. 5/5/2026, Vol. 2026, p1-12. 12p. |
| Subjects: | Quinoa, Flour, Applied sciences, Bread industry, Food composition, Food science, Germination |
| Geographic Terms: | Canada |
| Abstract: | Quinoa (Chenopodium quinoa Willd.) is a climate‐resilient crop with high nutritional quality and functional properties, offering a promising supplement to wheat flour in breadmaking. This study evaluated the effects of incorporating raw and short‐time germinated quinoa flour (25% w/w) on dough rheology, bread volume, and nutritional composition. Two quinoa cultivars were used: a Canadian (Quebec) cultivar and Bolivian Royal White. Dough mixing properties were determined using Farinograph‐E, and proximate composition, total phenolic content (TPC), and total antioxidant capacity (TAC) were analyzed. Compared with the wheat control, quinoa addition increased lipid content from 6.60 g 100 g−1 dw in control to 7.42–8.18 g 100 g−1 dw and ash content from 2.05 g 100 g−1 dw in control to 2.23–2.7 g 100 g−1 dw (p < 0.05), while protein content remained unchanged. Short‐term germination (7–18 h) tripled quinoa's TPC, but baking reduced this effect. The addition of quinoa flour, whether raw or germinated, decreased dough stability from 17.9 min (control) to 8.6–13.9 min. Bread specific volume tended to be lower in quinoa‐supplemented samples (4.75 cm3 g−1 vs. 4.02–4.39 cm3/g), but results were not significantly different (p = 0.0604). Substituting 25% (w/w) of wheat flour with raw or short‐term germinated quinoa flour improves bread's nutritional profile while maintaining its techno‐functional integrity, reinforcing its potential in functional bakery formulations. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | Quinoa (Chenopodium quinoa Willd.) is a climate‐resilient crop with high nutritional quality and functional properties, offering a promising supplement to wheat flour in breadmaking. This study evaluated the effects of incorporating raw and short‐time germinated quinoa flour (25% w/w) on dough rheology, bread volume, and nutritional composition. Two quinoa cultivars were used: a Canadian (Quebec) cultivar and Bolivian Royal White. Dough mixing properties were determined using Farinograph‐E, and proximate composition, total phenolic content (TPC), and total antioxidant capacity (TAC) were analyzed. Compared with the wheat control, quinoa addition increased lipid content from 6.60 g 100 g−1 dw in control to 7.42–8.18 g 100 g−1 dw and ash content from 2.05 g 100 g−1 dw in control to 2.23–2.7 g 100 g−1 dw (p < 0.05), while protein content remained unchanged. Short‐term germination (7–18 h) tripled quinoa's TPC, but baking reduced this effect. The addition of quinoa flour, whether raw or germinated, decreased dough stability from 17.9 min (control) to 8.6–13.9 min. Bread specific volume tended to be lower in quinoa‐supplemented samples (4.75 cm3 g−1 vs. 4.02–4.39 cm3/g), but results were not significantly different (p = 0.0604). Substituting 25% (w/w) of wheat flour with raw or short‐term germinated quinoa flour improves bread's nutritional profile while maintaining its techno‐functional integrity, reinforcing its potential in functional bakery formulations. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 01458892 |
| DOI: | 10.1155/jfpp/7172462 |
