ISSN:
1573-9104
Keywords:
quinoa
;
bread
;
cake cookies
;
baking
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter aftertaste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02196389
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