Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

• L.S. Sciarini ^[1] ; María E Steffolani ; A. Fernández ^[2] ; C. Paesani ^[2] ; G.T. Pérez ^[1]
  1. [1] Universidad Nacional de Córdoba

     Universidad Nacional de Córdoba

     Argentina

     
  2. [2] Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 26, Nº 4, 2020, págs. 321-332
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.