Using functional quinoa ingredients for enhancing the nutritional value of bakery products

Abstract

Abstract Quinoa, as semi-grain culture, has a high nutritional and biological content. Its chemical composition surpasses the traditional grain crops by many nutrients. This work aims to develop the technological recipe for bakery products from 1st-grade wheat flour enriched with quinoa ingredients in order to improve consumer quality and physicochemical parameters of the bread. A study of the nutritional value and physicochemical Quality of bread was carried out by introducing quinoa flour in the range of 5 to 30% in the recipe. An increase in the content of quinoa flour more than 15-20% led to a decrease in the volumetric yield of final products. For mitigate the negative impact of high concentrations of quinoa flour, dry wheat gluten was added in an amount of 0–5% to the bread recipe. Using the compositional uniform-rotatable experiment-planning program “MAT STAT” and a graphical interpretation of the results obtained, the receipt of wheat bread enriched with protein, dietary fibre, minerals and B vitamins was optimized. The enriched bread samples showed an increase in protein content from 7.0 to 11, 5%, the content of dietary fibre increased and amounted to 16.2%, thiamine–17.8%, magnesium–∼ 24.5%, iron–16.7% and phosphorus–19.4% of the daily requirement. Based on the results obtained, it is recommended to add quinoa and dry wheat gluten in an amount of 17 to 20% and 2%, respectively to the recipe.