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Impact of quinoa bran on gluten-free dough and bread characteristics

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Abstract

Besides an appealing texture and taste, gluten-free products should feature a well-balanced nutrient profile, since celiac disease or chronic inflammations are likely to induce malnutrition for involved patients. Due to their composition, pseudocereals represent a promising ingredient to improve nutrient profile of gluten-free bread. The objective of this study was to investigate the impact of quinoa bran on gluten-free bread quality, focusing on volume, pore size and sensory acceptance. The impact of quinoa bran was studied in a gluten-free bread formulation. Five different quinoa bran and two whole grain flour concentrations were evaluated and compared to a control formulation based on rice and corn flour. The rheological properties of quinoa bran as well as the effect on dough development up to a replacement level of 80 % were investigated. Baking tests were carried out, and loaf volume, crumb firmness and sensory characteristics were determined. Quinoa fractions significantly increased carbon dioxide formation (p < 0.05) due to a higher substrate availability. Gas retention was reduced by increasing bran levels (p < 0.05). Oscillation measurements indicated a firming impact of quinoa bran which might have caused a more permeable dough structure, promoting the release of carbon dioxide. With regard to the specific loaf volume significant differences were found across the quinoa milling fractions and the applied levels (p < 0.05). Overall this study demonstrated that 10 % bran improved the bread volume by 7.4 % and enhanced the appearance without compromising the taste.

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Acknowledgments

This work is based on a research project (16847 N), which was supported by the German Ministry of Economics and Technology (via AIF Project GmbH, Berlin, Germany) and the FEI (Forschungskreis der Ernährungsindustrie e. V., Bonn, Germany).

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None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering, Technische Universität München, 85354, Freising, Germany

    Maike Föste, Dana Elgeti, Mario Jekle & Thomas Becker

  2. Research Platform Biotechnology, German Institute of Food Technologies, 49610, Quakenbrück, Germany

    Sebastian D. Nordlohne, Martin H. Linden & Volker Heinz

Authors
  1. Maike Föste
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  2. Sebastian D. Nordlohne
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  3. Dana Elgeti
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  4. Martin H. Linden
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  5. Volker Heinz
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  6. Mario Jekle
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  7. Thomas Becker
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Correspondence to Mario Jekle.

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Föste, M., Nordlohne, S.D., Elgeti, D. et al. Impact of quinoa bran on gluten-free dough and bread characteristics. Eur Food Res Technol 239, 767–775 (2014). https://doi.org/10.1007/s00217-014-2269-x

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  • DOI: https://doi.org/10.1007/s00217-014-2269-x

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