Impact of quinoa and tarwi flours on the technological quality of wheat bread

GUTIERREZ, C.; CABEZAS, D.M.; CORREA, M.J.; ALCÁZAR-ALAY, S.; VIDAURRE-RUIZ, J.; REPO-CARRASCO-VALENCIA, R.; ENCINA-ZELADA, C.R.

Congreso; 7 th Whole Grain Summit; 2021

ICC

Andean grains, known by ancient cultures of South America, are extensively distributed in the high-altitude areas. Currently, there is a growing interest in using them due to their desirable nutritional characteristics. The Andean grain flours are obtained by grinding the whole grain, allowing these nutritional properties to be kept intact. In this sense, quinoa is an important source of carbohydrates and dietary fiber, and tarwi has a high protein content (above 50%). Besides, both grains have a balanced composition of essential amino acids, minerals, and vitamins present in small amounts in wheat. The main objective of this work was to determine the effect of the inclusion of quinoa (Chenopodium quinoa) and tarwi (Lupinus mutabillis) flours on the physicochemical and technological properties of wheat flour bread. Nine bread formulations were studied, applying the following restrictions to define each flour level: 80-100% wheat flour (WF), 0-20 % quinoa flour (QF), and 0-20% tarwi flour (TF). The effect of the Andean flours on bread quality was evaluated by the following methods: Mixolab profile of flour blends, the specific volume of bread (SV), crumb hardness (HN), and protein content of bread (PC). Adding both Andean flours to the formulation presented some advantages from a technological and nutritional point of view. Changes in the viscometric behavior of starch during heating and cooling cycles have been correlated with bread staling. In this sense, the cooling setback value (C5 - C4, from mixolab) is a useful predictor of bread firming behavior during storage. The decrease of this parameter due to the use of whole Andean grain flours let to infer an increase in the shelf life of the bread pieces. Above all, quinoa flour allowed a higher addition percentage without presenting important modifications in the SV and HN values. On the other hand, the contribution of proteins of high biological value from tarwi flour was accompanied by the contrary effect on these parameters. Furthermore, a synergic effect between both Andean flours was not observed. These results showed that it is possible to obtain bread with a high substitution level of wheat flour with the Andean flours quinoa and tarwi. Simultaneously, these flour mixtures would allow formulations with nutritionally improved characteristics compared to the traditional wheat-based formulation, favored by the use of whole-grain flours while maintaining the proportion of their nutrients.