Buckwheat and Quinoa seeds as supplements in wheat bread production

作者：Demin Mirjana A; Vucelic Radovic Biljana V^*; Banjac Nebojsa R; Tipsina Neli Nikolaevna; Milovanovic Mirjana M

来源：Hemijska Industrija, 2013, 67(1): 115-121.

DOI：10.2298/HEMIND120314048D

• quinoa
• buckwheat
• seeds
• supplemented breads
• technological properties

The aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30 and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted in a valuable effect on the nutritive value of the breads. In comparison with the wheat bread that was used as the control sample, a protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at a 40% level increased the content of protein by 2.5% and fiber content by 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30 or 40% of selected seeds expressed high potential for the production of molded breads as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed the rheological properties of the dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odour and taste.

• 出版日期2013-2