Elaboração de pão de forma enriquecido com farinha de quinoa

Abstract

In recent years, there has been a significant change in people's eating habits, increasing the demand for products with greater nutritional value and which offer consumers nutritional benefits. As such, quinoa flour, an ingredient rich in protein, sulphur amino acids, lysine and significant amounts of vitamins such as thiamine, riboflavin, niacin and pyridoxine, can be considered an alternative for the partial replacement of wheat flour in the preparation of bread rolls. The aim of this study was to develop formulations of loaves enriched with quinoa flour as a substitute for wheat flour, in order to evaluate the physical and chemical characteristics of the loaves. Six formulations were prepared with the following proportions of wheat flour (WF) substitution for quinoa flour (QF): F1 (100:0); F2 (95:5); F3 (90:10); F4 (85:15); F5 (80:20) and F6 (70:30). The degree of moisture, water activity (WA) and instrumental color of the flours were evaluated. The weight loss after baking, moisture content, WA, volume, texture and color of the crust and crumb were evaluated. The results indicated that the flours had moisture within the value established by the legislation, where the WA ranged from 0.53 to 0.64, considered low, which hinders microbiological growth. In terms of color, the quinoa flour had a hue angle of 92.09, tending towards a light yellow color, while the wheat flour had a hue angle of 90.29, tending towards white. The production of loaves with the increasing addition of quinoa flour did not influence the volume values, which varied between 3.44 a and 4.16 cm³/g. However, the WA varied from 0.94 to 0.93 and there was an increase in moisture values from 37.47% to 41.87%, in weight loss after baking from 7.69 to 8.51% and in hardness values from 300 gf to 700 gf in the different formulations. It also intensified the brown color of the crust, but had no influence on the color of the crumb, which remained light-yellow. Replacing wheat flour with up to 20% quinoa flour did not influence the technological characteristics, such as the volume, hardness and color of the crumb, making it a potential alternative for making a loaf of bread with greater nutritional value.