Improving the technology of gluten-free bread with quinoa flour

Abstract

The object of this study is the tech¬nology of bread baking based on liq¬uid sourdough and gluten-free flour mixture. The problem with this tech¬nology is that gluten-free raw mate¬rials do not contain gluten proteins, which ensure the elasticity and firm¬ness of the dough and increase the porosity of the bread. To improve the structural and mechanical properties of the dough, new types of flour were introduced into the recipe compared to the analog recipe: quinoa, buck¬wheat, and oat. The positive effect of quinoa on dough quality has been known for a long time but the limita¬tion in its use is the bitter taste caused by the content of saponins. A meth¬od of removing saponins using ultra¬sound (40 kHz, τ=20 min) has been proposed, which made it possible to remove 60 % of saponins and com-pletely remove the bitterness of grains. At the same time, the content of pro¬teins remained unchanged while the content of phenols decreased by only 0.1 mg GAE/g. The addition of 18 % (to the mass of the flour mixture) of quinoa flour and the reduction of the starch content in the recipe had a pos¬itive effect on the organoleptic param¬eters of the bread quality. The acid¬ity of dough (4.4–5.2 °Н) and bread (0.6 °Н) decreased compared to the control sample, but it was sufficient for a normal fermentation process. Bread with quinoa flour had increased moisture (more than 66 %), which can negatively affect its stability during storage. An increase in the propor¬tion of quinoa flour in the recipe by 5 % contributed to an increase in the porosity of the crumb by 2.1 %. The proposed technology for making glu¬ten-free bread with Quartet quinoa flour based on liquid sourdough can be industrially implemented as it makes it possible to obtain a product with desirable consumer properties. The total duration of dough ripening was reduced by 1–1.5 hours, compared to the steam method, which increases the economic efficiency of the proposed technology.