Quinoa flour in baked products.
The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins 80523.
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Lorenz
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Coulter
D001939:Bread / Q000592:standards*; D003296:Cooking; D002523:Edible Grain; D005433:Flour / Q000032:analysis*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012639:Seeds; D013046:Specific Gravity; D013649:Taste; D014908:Triticum