Influence of the partial substitution of wheat flour for quinoa and potato flour on the thermomechanical and breadmaking properties of dough
Influencia de la sustitución parcial de la harina de trigo por harina de quinoa y papa en las propiedades termomecánicas y de panificación de masas
| dc.creator | Rodríguez Sandoval, Eduardo | |
| dc.creator | Lascano, Alexandra | |
| dc.creator | Sandoval, Galo | |
| dc.date | 2012-06-30 | |
| dc.date.accessioned | 2023-08-28T15:13:13Z | |
| dc.date.available | 2023-08-28T15:13:13Z | |
| dc.identifier | https://revistas.udca.edu.co/index.php/ruadc/article/view/817 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8442805 | |
| dc.description | The imports of wheat for breadmaking could be reduced by using flour from other starch sources such as potato and quinoa.The thermomechanical properties of dough and the physical characteristics of bread, made from quinoawheat and potato-wheat composite flours were evaluated in this study. The percentages of substitution used were 10 and 20% for both potato and quinoa flour. The functional properties of flours were measured by the water absorption index (IAA), water solubility index (ISA) and swelling power (PH). The thermomechanical properties of composite flours were assessed using a Mixolab and the baking quality characteristics evaluated of the final product were weight, height, width and volume. The results showed that the higher values of IAA (4.48), ISA (7.45%) and PH (4.84) were for potato flour. Quinoa-wheat composite flour presented the lower setback and cooking stability data, which is a good indicative of shelf life of bread. On the other hand, potatowheat composite flour showed the lower stability, minimum torque and peak torque, and the higher water absorption. Potato-wheat composite flour substituted for 10%, presented the weight (133.86g), width (6.01cm) and volume (491.67g/ cm3) results more similar to wheat bread. | en-US |
| dc.description | Las importaciones de trigo para panificación se podrían disminuir utilizando harinas de otros recursos amiláceos, como la papa y la quinoa. En este trabajo, se evaluaron las propiedades termomecánicas de la masa y las características físicas del pan elaborado con harina compuesta de quinoatrigo y papa-trigo. Los porcentajes de sustitución aplicados fueron de 10 y 20%, tanto para la harina de papa como para la de quinoa. Las propiedades funcionales de las harinas, se midieron mediante el índice de absorción de agua (IAA), índice de solubilidad de agua (ISA) y poder de hinchamiento (PH). Las propiedades termomecánicas de las harinas compuestas, se estimaron empleando un Mixolab y las características físicas evaluadas en el producto final fueron peso, altura, ancho y volumen. Los resultados arrojaron que los mayores valores de IAA (4,48), ISA (7,45%) y PH (4,84) fueron para la harina de papa. La harina compuesta con quinoa presentó los menores valores de asentamiento y estabilidad de la cocción, lo cual, es un buen indicador de conservación del pan. Por el contrario, la harina compuesta de papa-trigo mostró los menores valores de estabilidad, torque mínimo y torque de pico y el mayor porcentaje de absorción de agua. La harina compuesta de papa-trigo, con un grado de sustitución de 10%, presentó los resultados de peso (133,86 g), ancho (6,01 cm) y volumen (491,67 g/cm3), más parecidos a la muestra control de harina de trigo. | es-ES |
| dc.format | application/pdf | |
| dc.format | text/html | |
| dc.language | spa | |
| dc.publisher | Universidad de Ciencias Aplicadas y Ambientales U.D.C.A | es-ES |
| dc.relation | https://revistas.udca.edu.co/index.php/ruadc/article/view/817/919 | |
| dc.relation | https://revistas.udca.edu.co/index.php/ruadc/article/view/817/920 | |
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| dc.source | Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 15 No. 1 (2012): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 199-207 | en-US |
| dc.source | Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 15 Núm. 1 (2012): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 199-207 | es-ES |
| dc.source | Revista U.D.C.A Actualidad & Divulgación Científica; v. 15 n. 1 (2012): Revista U.D.C.A Actualidad & Divulgación Científica. Enero-Junio; 199-207 | pt-BR |
| dc.source | 2619-2551 | |
| dc.source | 0123-4226 | |
| dc.source | 10.31910/rudca.v15.n1.2012 | |
| dc.subject | Mixolab | es-ES |
| dc.subject | Reología | es-ES |
| dc.subject | Harina compuesta | es-ES |
| dc.subject | Almidón | es-ES |
| dc.subject | Mixolab | en-US |
| dc.subject | Rheology | en-US |
| dc.subject | Composite flour | en-US |
| dc.subject | Starch | en-US |
| dc.title | Influence of the partial substitution of wheat flour for quinoa and potato flour on the thermomechanical and breadmaking properties of dough | en-US |
| dc.title | Influencia de la sustitución parcial de la harina de trigo por harina de quinoa y papa en las propiedades termomecánicas y de panificación de masas | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |