View in EDS HTML Full Text PDF Full Text

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.

Saved in:
Bibliographic Details
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.
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]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 193490487
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: 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.
– Name: Author
  Label: Authors
  Group: Au
  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Huang%2C+Aria+Haiying%22&quot;&gt;Huang, Aria Haiying&lt;/searchLink&gt;&lt;relatesTo&gt;1,2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Des+Marchais%2C+Louis-Philippe%22&quot;&gt;Des Marchais, Louis-Philippe&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Turcot%2C+Sophie%22&quot;&gt;Turcot, Sophie&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Plourde%2C+Hugues%22&quot;&gt;Plourde, Hugues&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Germain%2C+Isabelle%22&quot;&gt;Germain, Isabelle&lt;/searchLink&gt;&lt;relatesTo&gt;1,2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Villeneuve%2C+S&#233;bastien%22&quot;&gt;Villeneuve, S&#233;bastien&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; sebastien.villeneuve@agr.gc.ca&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Hebishy%2C+Essam%22&quot;&gt;Hebishy, Essam&lt;/searchLink&gt; (AUTHOR)&lt;i&gt; ehebishy+eic@wiley.com&lt;/i&gt;
– Name: TitleSource
  Label: Source
  Group: Src
  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Processing+%26+Preservation%22&quot;&gt;Journal of Food Processing &amp; Preservation&lt;/searchLink&gt;. 5/5/2026, Vol. 2026, p1-12. 12p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Quinoa%22&quot;&gt;Quinoa&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Flour%22&quot;&gt;Flour&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Applied+sciences%22&quot;&gt;Applied sciences&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Bread+industry%22&quot;&gt;Bread industry&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Food+composition%22&quot;&gt;Food composition&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Food+science%22&quot;&gt;Food science&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Germination%22&quot;&gt;Germination&lt;/searchLink&gt;
– Name: SubjectGeographic
  Label: Geographic Terms
  Group: Su
  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Canada%22&quot;&gt;Canada&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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 &lt; 0.05), while protein content remained unchanged. Short‐term germination (7–18 h) tripled quinoa&#39;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&#39;s nutritional profile while maintaining its techno‐functional integrity, reinforcing its potential in functional bakery formulations. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Journal of Food Processing &amp; Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=193490487
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/7172462
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 12
        StartPage: 1
    Subjects:
      – SubjectFull: Quinoa
        Type: general
      – SubjectFull: Flour
        Type: general
      – SubjectFull: Applied sciences
        Type: general
      – SubjectFull: Bread industry
        Type: general
      – SubjectFull: Food composition
        Type: general
      – SubjectFull: Food science
        Type: general
      – SubjectFull: Germination
        Type: general
      – SubjectFull: Canada
        Type: general
    Titles:
      – TitleFull: 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.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Huang, Aria Haiying
      – PersonEntity:
          Name:
            NameFull: Des Marchais, Louis-Philippe
      – PersonEntity:
          Name:
            NameFull: Turcot, Sophie
      – PersonEntity:
          Name:
            NameFull: Plourde, Hugues
      – PersonEntity:
          Name:
            NameFull: Germain, Isabelle
      – PersonEntity:
          Name:
            NameFull: Villeneuve, Sébastien
      – PersonEntity:
          Name:
            NameFull: Hebishy, Essam
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 05
              M: 05
              Text: 5/5/2026
              Type: published
              Y: 2026
          Identifiers:
            – Type: issn-print
              Value: 01458892
          Numbering:
            – Type: volume
              Value: 2026
          Titles:
            – TitleFull: Journal of Food Processing & Preservation
              Type: main
ResultId 1