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Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits

Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quali...

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Autores principales: Ma, Yanrong, Wu, Daying, Guo, Lei, Yao, Youhua, Yao, Xiaohua, Wang, Zhonghua, Wu, Kunlun, Cao, Xinyou, Gao, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043647/
https://www.ncbi.nlm.nih.gov/pubmed/35495943
http://dx.doi.org/10.3389/fnut.2022.846808
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author Ma, Yanrong
Wu, Daying
Guo, Lei
Yao, Youhua
Yao, Xiaohua
Wang, Zhonghua
Wu, Kunlun
Cao, Xinyou
Gao, Xin
author_facet Ma, Yanrong
Wu, Daying
Guo, Lei
Yao, Youhua
Yao, Xiaohua
Wang, Zhonghua
Wu, Kunlun
Cao, Xinyou
Gao, Xin
author_sort Ma, Yanrong
collection PubMed
description Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
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spelling pubmed-90436472022-04-28 Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits Ma, Yanrong Wu, Daying Guo, Lei Yao, Youhua Yao, Xiaohua Wang, Zhonghua Wu, Kunlun Cao, Xinyou Gao, Xin Front Nutr Nutrition Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The present study was aimed to evaluate the quality characteristics of wheat doughs and crispy biscuits supplemented with different amount of quinoa flour. The results showed that when more wheat flour was substituted by quinoa flour, proportion of unextractable polymeric protein to the total polymeric protein (UPP%) of the reconstituted doughs decreased and the gluten network structure was destroyed at a certain substitution level. The content of B-type starch and the gelatinization temperature of the reconstituted flours increased. The storage modulus, loss modulus, development time, and stability time of the dough increased as well. Moreover, hardness and toughness of the formulated crispy biscuits significantly decreased. Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value. Frontiers Media S.A. 2022-04-13 /pmc/articles/PMC9043647/ /pubmed/35495943 http://dx.doi.org/10.3389/fnut.2022.846808 Text en Copyright © 2022 Ma, Wu, Guo, Yao, Yao, Wang, Wu, Cao and Gao. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Ma, Yanrong
Wu, Daying
Guo, Lei
Yao, Youhua
Yao, Xiaohua
Wang, Zhonghua
Wu, Kunlun
Cao, Xinyou
Gao, Xin
Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
title Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
title_full Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
title_fullStr Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
title_full_unstemmed Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
title_short Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits
title_sort effects of quinoa flour on wheat dough quality, baking quality, and in vitro starch digestibility of the crispy biscuits
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9043647/
https://www.ncbi.nlm.nih.gov/pubmed/35495943
http://dx.doi.org/10.3389/fnut.2022.846808
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