Research Paper | Nutrition Science | Egypt | Volume 3 Issue 9, September 2014
Use of Quinoa Meal to Produce Bakery Products to Celiac and Autism Stuffs
Atef A Abou-Zaid, El-Faham S.Y., Wafaa H. Emam
The current research aims to substitute wheat flour with quinoa meal to (1) produce gluten free bakery product such as cake or biscuits to use it in autism disease and Celiac cases nutrition (2) reduce of wheat flour needs to reduce the gape in wheat production. Experiment the best quinoa grains treatment to remove the bitter taste as (washing with tab water, washed with hot water, microwave or germination), the best treatment washing with hot water. Quinoa meal (Q) as a substitute for wheat flour (W) were evaluated. The farinograph and amylograph properties of flour dough and product quality properties (physical, chemical, protein content, color and sensory characteristics) resulted from wheat flour and quinoa meal were examined in cake and biscuit manufacturing. Wheat flour was replaced by quinoa meal in ratios of 25, 50, 75 and 100 %. The results showed that the water absorption, dough development time (DDT) and dough weakening increments and dough stability decrements. Baking properties, color and sensory evaluation tests showed that the 100 % wheat flour amounts could be replaced by the same amounts of quinoa meal still providing good quality in cake. But substitution of wheat flour by 75 % quinoa meal gave good biscuit but in the other ratios the quality was lacked as a resulted increasing the quinoa meal.
Keywords: quinoa, chemical composition, rheological properties, farinograph, amylograph, cake, salt-biscu
Edition: Volume 3 Issue 9, September 2014
Pages: 1344 - 1354
How to Cite this Article?
Atef A Abou-Zaid, El-Faham S.Y., Wafaa H. Emam, "Use of Quinoa Meal to Produce Bakery Products to Celiac and Autism Stuffs", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=SEP14225, Volume 3 Issue 9, September 2014, 1344 - 1354
Similar Articles with Keyword 'chemical composition'
Growth Performance, Feed Efficiency and Body Composition of Larvae H. longifilis Fed Different Beef Brain Meal Dietary Protein Levels
Yapoga Bruno Ossey, Ahou Rachel Koumi, Kouame Mathias Koffi, Boua Celestin Atse, Lucien Patrick Kouame
Development, Sensory and Analytical Study of Spicy Banana Muffins
Rudrawar.B.D., Jadhav V. V.
Similar Articles with Keyword 'cake'
Effect of Feeding Different Levels of Pigeon peal (Cajanus cajan) and Season, on Carcass Characteristics of Nubian Goat Kids
Dr. Omer Massaad Elbashier, Pro. Shadia A. Omer
Free Gluten Cake and Tortilla from Cassava and Pre Geltnized White Rice Flours
Sawsan Y.El-Faham, Abd El-Rahiem E.A., Ola S. Saleh