Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

7 pags, 4 figures, 3 tables.

Detalhes bibliográficos
Autores: Rosell, Cristina M., Cortez, Gladys, Repo-Carrasco, Ritva
Formato: artículo
Fecha de publicación:2009
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/14208
Acesso em linha:http://hdl.handle.net/10261/14208
Access Level:acceso abierto
Palavra-chave:Andean crops
Wheat
Dough blends
Composite breads
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spelling Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and TarwiRosell, Cristina M.Cortez, GladysRepo-Carrasco, RitvaAndean cropsWheatDough blendsComposite breads7 pags, 4 figures, 3 tables.In compliance with the publisher's copyright policy, the pre-print full-text version of the paper is attached.The effect of addition of flours from the highly nutritious Andean crops quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis) has been investigated in wheat doughs and fresh bread quality. The thermomechanical profile of wheat doughs and bread quality has been explored by increasing substitution of wheat flour at 0–100% by Andean crop flours. Dough blends were evaluated using the Chopin Mixolab device, whereas bread quality assessment comprised sensory (overall acceptability) and physicochemical (moisture, specific volume, texture, color) determinations in composite breads. In general, no breads with aerated crumb structure could be obtained from 100% Andean crop flours, with the exception of quinoa breads that had overall sensory values about half a completely perfect score, and which were not significantly different from the breads made from a 50:50 blend of wheat and quinoa. Replacement of wheat flour by ≤12.5% (tarwi), 25% (kañiwa), and 50% (kiwicha), respectively, still produced breads with good sensory acceptability but variable color and doughs with acceptable thermomechanical patterns. Partial substitution of wheat flour by Andean crop flours constitutes a viable option to improve the nutritional value of the breads, with acceptable technological performance of dough blends and composite breads.Spanish Ministry of Innovación y Ciencia (AGL2005-05192-C04-01 and AGL 2008-00092ALI), Consejo Superior de Investigaciones Científicas (CSIC) and a joint CYTED project (PANXTODOS P106AC0301).Peer reviewedAmerican Association of Cereal Chemists200920092009info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501434202 bytesapplication/pdfhttp://hdl.handle.net/10261/14208reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1094/CCHEM-86-4-0386info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/142082026-05-22T06:33:51Z
dc.title.none.fl_str_mv Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
title Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
spellingShingle Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
Rosell, Cristina M.
Andean crops
Wheat
Dough blends
Composite breads
title_short Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
title_full Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
title_fullStr Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
title_full_unstemmed Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
title_sort Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi
dc.creator.none.fl_str_mv Rosell, Cristina M.
Cortez, Gladys
Repo-Carrasco, Ritva
author Rosell, Cristina M.
author_facet Rosell, Cristina M.
Cortez, Gladys
Repo-Carrasco, Ritva
author_role author
author2 Cortez, Gladys
Repo-Carrasco, Ritva
author2_role author
author
dc.subject.none.fl_str_mv Andean crops
Wheat
Dough blends
Composite breads
topic Andean crops
Wheat
Dough blends
Composite breads
description 7 pags, 4 figures, 3 tables.
publishDate 2009
dc.date.none.fl_str_mv 2009
2009
2009
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/14208
url http://hdl.handle.net/10261/14208
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1094/CCHEM-86-4-0386
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 434202 bytes
application/pdf
dc.publisher.none.fl_str_mv American Association of Cereal Chemists
publisher.none.fl_str_mv American Association of Cereal Chemists
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869405381724209152
score 15,812429

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