Effect of quinoa flour on dough farinograph property and steamed bread quality
LIU Shengnan
ZHAO Ziyue
DU Haonan
ZHANG Huiping
XIANG Qisen
Abstract：The quinoa flour was added into wheat flour at different proportions( 0 ～ 30％), and the effect of quinoa flour addition on the farinograph and extensograph properties of dough, as well as the specific volume and diameter height ratio of steamed bread was tested. Texture characteristic test and quality evaluation of steamed bread were made. The results showed that with the addition of quinoa flour in wheat flour exerted significant effect on the farinograph and extensograph properties of dough( p ＜ 0. 05). When the addition of quinoa flour reached 5％ ～ 15％, the specific volume and diameter height ratio of steamed bread were significantly increased. Moreover, the springiness, chewiness, appearance colour and taste of steamed bread were improved greatly.
Keywords：quinoa floursteamed breadfarinograph propertyextensograph propertytexture analysissensory evaluation
Publication Date：2018-11-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 63-70 )