EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT
Moawad, E., Rizk, I., Kishk, Y., Youssif, M. (2018). EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT. EKB Journal Management System, 26(Special issue (2D)), 2387-2400. doi: 10.21608/ajs.2018.35607
E. .M.M., Moawad; I. R.S. Rizk; Y. F.M. Kishk; M. R.G. Youssif. "EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT". EKB Journal Management System, 26, Special issue (2D), 2018, 2387-2400. doi: 10.21608/ajs.2018.35607
Moawad, E., Rizk, I., Kishk, Y., Youssif, M. (2018). 'EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT', EKB Journal Management System, 26(Special issue (2D)), pp. 2387-2400. doi: 10.21608/ajs.2018.35607
Moawad, E., Rizk, I., Kishk, Y., Youssif, M. EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT. EKB Journal Management System, 2018; 26(Special issue (2D)): 2387-2400. doi: 10.21608/ajs.2018.35607

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT

Arab Universities Journal of Agricultural Sciences
Article 25, Volume 26, Special issue (2D) - Serial Number 6, February 2018, Page 2387-2400  XML PDF (675.9 K)
Document Type: Original Article
DOI: 10.21608/ajs.2018.35607
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Authors
E. .M.M., Moawad1; I. R.S. Rizk2; Y. F.M. Kishk2; M. R.G. Youssif3
1General Authority for Supply Commodities, Ministry of Supply and Internal Trade, 99 St. Al- Kasr El-Ainy, Cairo, Egypt
2Food Sci. Dept., Fac. of Agric., Ain Shams Univ., 68 Hadayek Shoubra 11241, Cairo, Egypt
3Bread and Pasta Research Dept., Food Technology Research Institute, Agric. Research Centre, Giza, Egypt
Abstract
 This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine). From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased. The addition of QF adversely affected on the specific volume of pan bread. The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF. Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form. The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample. Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2). The rate of staling of bread contained QF lower than control sample. Gluten – free biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and rice – quinoa composite flour. The addition of corn and rice flour adversely affected on the thickness, diameter and 
spread ratio. The highest spread ratio was noticed in the biscuit made from 100% QF. It is worth mentioning that the biscuit made from 100 % QF or that of corn and rice – quinoa composite flour gave the biscuit with sensory acceptable. On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples. 
Keywords
Wheat Flour; quinoa Flour; corn Flour; Rice flour; Rheological properties; Pan bread; Gluten free biscuit
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