Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Quinoa Fractions Preparation
2.3. Sample’s Formulations
2.4. Physico-Chemical Characterization of the Formulated Flours
2.5. Dough and Bread Manufacturing
2.6. Evaluation of Flours Microstructure
2.7. Flours ATR FT-IR Spectra Collection
2.8. Empirical Dough Rheology and Texture Profile Analysis
2.9. Fundamental Dough Rheology
2.10. Physical Properties of Bread
2.11. Bread Texture Parameters Determination
2.12. Statistical Analysis
3. Results and Discussions
3.1. Microstructure of Flours
3.2. ATR FT-IR Spectra of Flours
3.3. Physico-Chemical Properties of Composite Flours
3.4. Dough Rheological Properties
3.4.1. Alveographic Parameters
3.4.2. Dynamic Rheological Parameters
3.4.3. Dough Texture Profile Analysis
3.5. Physical Properties of Bread
3.6. Textural Parameters of Bread
3.7. Relations between the Characteristics
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Moisture (%) | Protein (%) | Lipids (%) | Ash (%) | Carbohydrates (%) | Color | |||
---|---|---|---|---|---|---|---|---|---|
L* | a* | b* | |||||||
Control | 14.08 ± 0.08 e | 12.45 ± 0.15 a | 1.41 ± 0.01 a | 0.69 ± 0.04 a | 71.36 ± 0.01 e | 91.46 ± 0.15 d | -5.13 ± 0.03 a | 15.09 ± 0.07 b | |
QL_5 | 13.82 ±0.00 dy | 12.57 ± 0.03 bx | 1.65 ± 0.00 by | 0.70 ± 0.00 bx | 71.25 ± 0.04 dz | 90.87 ± 0.07 cz | −4.89 ± 0.02 bx | 14.98 ± 0.05 abx | |
QL_10 | 13.64 ± 0.00 cy | 12.54 ± 0.06 cx | 1.90 ± 0.00 cy | 0.76 ± 0.00 cx | 71.15 ± 0.06 cz | 90.43 ± 0.12 bz | −4.83 ± 0.01 cx | 14.51 ± 0.04 ax | |
QL_15 | 13.47 ± 0.01 by | 12.50 ± 0.09 dx | 2.16 ± 0.00 dy | 0.81 ± 0.00 dx | 71.05 ± 0.11 bz | 90.82 ± 0.25 bz | −4.99 ± 0.07 cx | 14.50 ± 0.11 abx | |
QL_20 | 13.29 ± 0.01 ay | 12.47 ± 0.12 ex | 2.41 ± 0.00 ey | 0.87 ± 0.00 ex | 70.95 ± 0.13 az | 89.38 ± 0.04 az | −4.60 ± 0.00 dx | 14.76 ± 0.02 abx | |
QM_5 | 13.80 ± 0.00 dxy | 12.91 ± 0.00 bz | 1.65 ± 0.00 bxy | 0.78 ± 0.00 bz | 70.85 ± 0.00 dx | 89.35 ± 0.08 cx | −4.85 ± 0.07 bx | 14.81 ± 0.13 aby | |
QM_10 | 13.60 ± 0.00 cxy | 13.22 ± 0.00 cz | 1.90 ± 0.00 cxy | 0.90 ± 0.00 cz | 70.36 ± 0.00 cx | 88.64 ± 0.11 bx | −4.72 ± 0.06 cx | 14.82 ± 0.12 ay | |
QM_15 | 13.47 ± 0.01 bxy | 13.54 ± 0.01 dz | 2.15 ± 0.00 dxy | 1.03 ± 0.00 dz | 69.87 ± 0.01 bx | 88.10 ± 0.12 bx | −4.69 ± 0.03 cx | 15.43 ± 0.52 aby | |
QM_20 | 13.21 ± 0.00 axy | 13.85 ± 0.03 ez | 2.40 ± 0.00 exy | 1.16 ± 0.01 ez | 69.38 ± 0.02 ax | 87.59 ± 0.23 ax | −4.53 ± 0.02 dx | 15.33 ± 0.19 aby | |
QS_5 | 13.79 ± 0.00 dx | 12.75 ± 0.00 by | 1.65 ± 0.00 bx | 0.74 ± 0.00 by | 71.06 ± 0.02 dy | 89.80 ± 0.23 cy | −4.93 ± 0.10 by | 14.91 ± 0.07 aby | |
QS_10 | 13.57 ± 0.03 cx | 12.91 ± 0.01 cy | 1.89 ± 0.00 cx | 0.84 ± 0.00 cy | 70.78 ± 0.04 cy | 89.05 ± 0.19 by | −4.80 ± 0.02 cy | 14.98 ± 0.04 ay | |
QS_15 | 13.36 ± 0.05 bx | 13.06 ± 0.02 dy | 2.14 ± 0.00 dx | 0.93 ± 0.00 dy | 70.50 ± 0.07 by | 88.71 ± 0.13 by | −4.69 ± 0.03 cy | 15.22 ± 0.08 aby | |
QS_20 | 13.15 ± 0.07 ax | 13.22 ± 0.03 ey | 2.39 ± 0.00 ex | 1.03 ± 0.00 ey | 70.20 ± 0.09 ay | 88.63 ± 0.05 ay | −4.59 ± 0.05 dy | 15.01 ± 0.04 aby | |
Two-way ANOVA p value | |||||||||
F1: | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p = 0.01 | |
F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | |
F1 × F2 | p = 0.35 | p < 0.01 | p = 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
Sample | P (mm H2O) | L (mm) | G | W (×10−4 J) | P/L |
---|---|---|---|---|---|
Control | 86.33 ± 0.57 a | 94.00 ± 3.00 d | 21.55 ± 0.35 d | 253.00 ± 4.00 d | 0.92 ± 0.03 a |
QL_5 | 88.50 ± 0.50 by | 46.50 ± 0.50 cy | 15.25 ± 0.05 cy | 167.50 ± 2.50 cx | 1.80 ± 0.06 by |
QL_10 | 103.50 ± 0.50 cy | 39.50 ± 0.50 by | 13.80 ± 0.10 by | 166.00 ± 0.00 cx | 2.65 ± 0.01 cy |
QL_15 | 104.00 ± 1.00 cy | 35.50 ± 0.50 ay | 12.75 ± 0.05 ay | 158.00 ± 2.00 bx | 3.39 ± 0.00 ey |
QL_20 | 113.00 ± 1.00 dy | 32.00 ± 3.00 ay | 12.20 ± 0.60 ay | 142.00 ± 5.00 ax | 3.21 ± 0.01 dy |
QM_5 | 102.50 ± 1.50 bz | 42.00 ± 1.00 cx | 14.75 ± 0.15 cx | 173.50 ± 0.50 cx | 2.44 ± 0.09 bz |
QM_10 | 101.00 ± 0.00 cz | 38.00 ± 1.00 bx | 14.60 ± 0.00 bx | 172.00 ± 1.73 cx | 2.35 ± 0.00 cz |
QM_15 | 113.00 ± 3.00 cz | 29.00 ± 0.00 ax | 12.00 ± 0.00 ax | 138.50 ± 4.50 bx | 4.53 ± 0.11 ez |
QM_20 | 117.00 ±3.00 dz | 26.00 ± 2.00 ax | 11.40 ± 0.40 ax | 141.50 ± 3.50 ax | 3.92 ± 0.37 dz |
QS_5 | 98.50 ± 0.50 bx | 58.50 ± 1.50 cz | 17.00 ± 0.20 cz | 211.50 ± 8.31 cx | 1.66 ± 0.01 bx |
QS_10 | 96.00 ± 1.00 cx | 53.00 ± 3.00 bz | 16.05 ± 0.35 bz | 179.50 ± 0.50 cx | 1.87 ± 0.03 cx |
QS_15 | 92.00 ± 1.00 cx | 43.50 ± 1.50 az | 14.60 ± 0.20 az | 158.00 ± 2.00 bx | 2.22 ± 0.01 ex |
QS_20 | 80.50 ± 1.50 dx | 37.00 ± 1.00 az | 13.55 ± 0.15 az | 117.50 ± 6.50 ax | 2.18 ± 0.01 dx |
Two-way ANOVA p value | |||||
F1 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F1 × F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
Type of Sample | G′ at 1 Hz (Pa) | G″ at 1 Hz (Pa) | Tan δ at 1 Hz (adim.) | Tmax (°C) |
---|---|---|---|---|
Control | 26,370 ± 70.15 a | 9488 ± 60.00 a | 0.3598 ± 0.00 d | 82.74 ± 0.49 c |
QL_5 | 44,600 ± 270.00 by | 17,125 ± 145.00 cy | 0.3839 ± 0.00 cy | 78.32 ± 0.05 abx |
QL_10 | 47,150 ± 190.00 cy | 15,615 ± 25.00 by | 0.3311 ± 0.01 by | 78.87 ± 0.02 bx |
QL_15 | 52,790 ± 285.00 dy | 19,970 ± 100.00 dy | 0.3782 ± 0.00 dy | 78.68 ± 0.19 abx |
QL_20 | 55,420 ± 40.00 ey | 20,525 ± 535.00 dy | 0.3703 ± 0.00 dy | 78.97 ± 1.01 ax |
QM_5 | 34,865 ± 525.00 bz | 11,240 ± 60.00 cz | 0.3223 ± 0.00 cy | 78.47 ± 0.05 abxy |
QM_10 | 47,905 ± 615.00 cz | 16,935 ± 145.00 bz | 0.3535 ± 0.00 by | 79.06 ± 0.14 bxy |
QM_15 | 57,440 ± 310.00 dz | 18,640 ± 170.00 dz | 0.3245 ± 0.00 dy | 79.45 ± 0.08 abxy |
QM_20 | 65,245 ± 205.00 ez | 19,745 ± 95.00 dz | 0.3026 ± 0.00 dy | 79.41 ± 0.03 axy |
QS_5 | 31,320 ± 280.00 bx | 10,175 ± 335.00 cx | 0.3248 ± 0.00 cx | 80.28 ± 0.15 aby |
QS_10 | 32,360 ± 200.00 cx | 10,853 ± 116.50 bx | 0.3353 ± 0.00 bx | 80.45 ± 0.18 by |
QS_15 | 39,260 ± 585.00 dx | 14,360 ± 420.00 dx | 0.3657 ± 0.00 dx | 78.74 ± 0.07 aby |
QS_20 | 48,305 ± 240.00 ex | 15,725 ± 45.00 dx | 0.3255 ± 0.00 dx | 78.97 ± 0.11 ay |
Two-way ANOVA p value | ||||
F1 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F1 × F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
Sample | Loaf Volume (cm 3) | Specific Volume (g/cm 3) | Porosity (%) | Elasticity (%) |
---|---|---|---|---|
Control | 378.70 ± 1.12 e | 2.45 ± 0.00 e | 64.33 ± 0.11 b | 91.72 ± 0.07 b |
QL_5 | 372.60 ± 0.52 dx | 2.25 ± 0.02 dxy | 72.38 ± 0.16 ex | 97.92 ± 0.37 ez |
QL_10 | 358.87 ± 1.02 cx | 2.20 ± 0.00 cxy | 67.93 ± 0.05 dx | 94.11 ± 0.84 dz |
QL_15 | 335.27 ± 0.37 bx | 2.00 ± 0.06 bxy | 66.35 ± 0.34 cx | 93.17 ± 0.45 cz |
QL_20 | 317.01 ± 1.24 ax | 1.93 ± 0.01 axy | 57.27 ± 0.52 ax | 89.99 ± 1.66 az |
QM_5 | 371.30 ± 1.21 dx | 2.24 ± 0.01 dy | 72.47 ± 0.07 ez | 96.36 ± 0.29 eyz |
QM_10 | 363.53 ± 1.27 cx | 2.22 ± 0.01 cy | 70.87 ± 0.46 dz | 94.51 ± 0.31 dyz |
QM_15 | 338.86 ± 0.15 bx | 2.05 ± 0.00 by | 67.63 ± 0.81 cz | 93.48 ± 0.15 cyz |
QM_20 | 318.63 ± 0.81 ax | 1.93 ± 0.00 ay | 66.32 ± 0.58 az | 89.74 ± 0.50 ayz |
QS_5 | 356.66 ± 1.52 dy | 2.21 ± 0.02 dx | 71.97 ± 0.52 ey | 96.17 ± 0.10 exy |
QS_10 | 347.33 ± 2.08 cy | 2.18 ± 0.00 cx | 70.51 ± 0.09 dy | 94.86 ± 0.93 dxy |
QS_15 | 303.66 ± 3.51 by | 2.04 ± 0.03 bx | 66.63 ± 0.80 cy | 92.00 ± 0.63 cxy |
QS_20 | 260.00 ± 3.00 ay | 1.81 ± 0.08 ax | 61.60 ± 1.01 ay | 87.72 ± 0.96 axy |
Two-way ANOVA p value | ||||
F1 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F1 × F2 | p < 0.01 | p = 0.01 | p < 0.01 | p = 0.01 |
Sample | Crust Color | Crumb Color | ||||
---|---|---|---|---|---|---|
L* | a* | b* | L* | a* | b* | |
Control | 67.36 ± 0.19 d | 0.78 ± 0.22 a | 32.27 ± 0.28 cy | 72.30 ± 0.27 e | −4.48 ± 0.03 a | 19.02 ± 0.23 a |
QL_5 | 64.99 ± 0.74 dx | 4.09 ± 0.30 by | 29.65 ± 0.17 az | 75.21 ± 0.19 dy | −4.24 ± 0.09 bx | 19.75 ± 0.13 bx |
QL_10 | 61.79 ± 0.07 cx | 5.29 ± 0.10 cy | 32.74 ± 0.20 bz | 64.64 ± 1.07 cy | −3.95 ± 0.24 cx | 20.09 ± 0.59 cx |
QL_15 | 60.71 ± 0.40 bx | 6.64 ± 0.24 dy | 34.00 ± 0.78 cz | 64.00 ± 0.50 by | −3.86 ± 0.03 dx | 21.30 ± 0.56 dx |
QL_20 | 59.88 ± 0.97 ax | 6.79 ± 0.53 dy | 34.28 ± 0.44 dz | 63.37 ± 0.47 ay | −3.67 ± 0.04 ex | 21.26 ± 0.10 ex |
QM_5 | 63.36 ± 0.56 by | 3.59 ± 0.25 bx | 24.56 ± 0.22 ax | 69.88 ± 0.73 dy | −4.17 ± 0.14 by | 19.54 ± 0.60 by |
QM_10 | 65.48 ± 0.43 cy | 4.74 ± 0.38 cx | 30.66 ± 0.59 bx | 66.96 ± 0.85 cy | −3.78 ± 0.02 cy | 21.54 ± 0.22 cy |
QM_15 | 63.62 ± 0.26 by | 4.90 ± 0.18 dx | 31.32 ± 0.87 cx | 65.64 ± 0.38 by | −3.33 ± 0.02 dy | 21.89 ± 0.07 dy |
QM_20 | 62.23 ± 0.51 ay | 5.11 ± 0.32 dx | 32.76 ± 0.69 dx | 63.40 ± 0.67 ay | −3.17 ± 0.09 ey | 23.50 ± 0.22 ey |
QS_5 | 64.25 ± 0.31 dx | 3.54 ± 0.09 bx | 29.03 ± 1.14 ay | 65.45 ± 1.27 dx | −3.74 ± 0.08 bz | 20.42 ± 0.49 by |
QS_10 | 62.01 ± 0.61 cx | 4.42 ± 0.20 cx | 30.51 ± 0.36 by | 65.45 ± 0.33 cx | −3.66 ± 0.04 cz | 22.12 ± 0.70 cy |
QS_15 | 60.01 ± 0.74 bx | 4.78 ± 0.32 dx | 31.71 ± 0.43 cy | 65.35 ± 0.51 bx | −3.03 ±0.09 dz | 22.78 ± 0.49 dy |
QS_20 | 57.79 ± 0.88 ax | 5.11 ± 0.14 dx | 34.57 ± 0.41 dy | 64.37 ± 1.69 ax | −2.23 ± 0.10 ez | 22.19 ± 1.25 ey |
Two-way ANOVA p value | ||||||
F1 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
F1 × F2 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 | p < 0.01 |
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Coţovanu, I.; Ungureanu-Iuga, M.; Mironeasa, S. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. Plants 2021, 10, 2150. https://doi.org/10.3390/plants10102150
Coţovanu I, Ungureanu-Iuga M, Mironeasa S. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. Plants. 2021; 10(10):2150. https://doi.org/10.3390/plants10102150
Chicago/Turabian StyleCoţovanu, Ionica, Mădălina Ungureanu-Iuga, and Silvia Mironeasa. 2021. "Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production" Plants 10, no. 10: 2150. https://doi.org/10.3390/plants10102150