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

文献类型： 外文期刊

作者： Ma, Yanrong 1 ; Wu, Daying 1 ; Guo, Lei 1 ; Yao, Youhua 2 ; Yao, Xiaohua 2 ; Wang, Zhonghua 1 ; Wu, Kunlun 2 ; Cao, Xinyou 3 ; Gao, Xin 1 ;

作者机构： 1.Northwest A&F Univ, State Key Lab Crop Stress Biol Arid Areas, Yangling, Peoples R China

2.Qinghai Univ, State Key Lab Plateau Ecol & Agron, Qinghai Key Lab Hulless Barley Genet & Breeding, Qinghai Subctr Natl Hulless Barley Improvement, Xining, Peoples R China

3.Shandong Acad Agr Sci, Crop Res Inst, Natl Engn Lab Wheat & Maize, Key Lab Wheat Biol & Genet Improvement North Yello, Jinan, Peoples R China

4.Northwest A&F Univ, Coll Agron, Yangling, Peoples R China

关键词： quinoa-wheat reconstituted system; crispy biscuits; starch physicochemical properties; dough rheological properties; in vitro starch digestibility

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： 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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