Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Jianlou Mu; Yiwen Qi; Kexin Gong; Zhizhou Chen; Margaret A Brennan; Qianyun Ma; Jie Wang; Charles S Brennan

doi:10.1016/j.crfs.2023.100556

Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics

Curr Res Food Sci. 2023 Jul 29:7:100556. doi: 10.1016/j.crfs.2023.100556. eCollection 2023.

Authors

Jianlou Mu¹, Yiwen Qi¹, Kexin Gong², Zhizhou Chen³, Margaret A Brennan^{4

5}, Qianyun Ma¹, Jie Wang¹, Charles S Brennan^{4

5}

Affiliations

¹ College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071001, China.
² Jinmailang Food Co. LTD, Xingtai, Hebei, 100001, China.
³ College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, 071001, China.
⁴ Department of Food, Wine, and Molecular Bioscience, Lincoln University, Christchurch, New Zealand.
⁵ College of Science, RMIT University, Melbourne, Australia.

Abstract

Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat flour (WF). WF was substituted with different level of quinoa core flour, ground quinoa whole flour and recombined quinoa whole flour. Increasing levels of quinoa flour in WF declined dough swelling index, while increased falling number of composite flours. Besides, quinoa flour substitution considerably decreased the chemical forces of gluten in composite flours. The proportions α-helix and β-sheets reduced, while the random coil proportion increased in gluten secondary structure. SEM images revealed that the gluten network structure was severely damaged. Our findings indicated that substitution of WF with quinoa flours was promising to be developed as an ingredient for food products.

Keywords: Pasting property; Quality characteristics; Quinoa flour; Secondary structure; Tensile property.