Dough mixing and breadmaking properties of quinoa‐wheat flour blends

Abstract

Flour blends of quinoa‐wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non‐extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation. Copyright © 1992, Wiley Blackwell. All rights reserved