Food and Fermentation Industries >

2020 , Vol. 46 >Issue 2: 157 - 164

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021861

Effect of different varieties of quinoa flour substitution on quality and antioxidant activity of steamed bread

  • CHEN Yinhuan ,
  • YANG Xiushi ,
  • GUO Huimin ,
  • REN Guixing ,
  • LI Jincai
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  • 1 (Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
    2 (School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China)

Received date: 2019-07-31

  Online published: 2020-03-13

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Abstract

For clarifying the influence of quinoa flour on processing quality and antioxidant activity of steamed bread, the effect of adding different proportions of three varieties of quinoa flour (white, red and black quinoa) on the quality characteristics of dough and steamed bread was studied. The dough farinograph properties, texture characteristics, sensory evaluation, the change of polyphenol content and antioxidant activity were analyzed. The results showed that the springiness, cohesiveness and resilience of steamed bread with 10% and 20% addition of quinoa flour were well maintained, and the sensory score was above 82 point. The quality of steamed bread with 30% addition of quinoa flour was significantly deteriorated. The polyphenol content of steamed bread with three varieties of quinoa flour substitution was significantly higher than that of high-gluten wheat flour steamed bread (40.39 mg GAE/100g), especially steamed bread with 20% black quinoa flour substitution was the highest (165.41 mg GAE/100g). Processing decreased antioxidant activity of steamed bread with quinoa flour. Compared to wheat flour steamed bread, antioxidant activity of steamed bread with 20% quinoa flour addition increased significantly, especially steamed bread with black quinoa flour obtained the highest (the value of ORAC was 2 624.4 μmol TE/100g). Under the experimental conditions of the study, the appropriate substitution of three varieties of quinoa flour all should be 20%, and antioxidant activity of steamed bread with quinoa flour substitution was improved without negatively affecting the quality of steamed bread.

Key words： quinoa flour; steamed bread; texture characteristics; sensory evaluation; antioxidant activity

Cite this article

CHEN Yinhuan , YANG Xiushi , GUO Huimin , REN Guixing , LI Jincai . Effect of different varieties of quinoa flour substitution on quality and antioxidant activity of steamed bread[J]. Food and Fermentation Industries, 2020 , 46(2) : 157 -164 . DOI: 10.13995/j.cnki.11-1802/ts.021861

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