Advertisement

European Food Research and Technology

, Volume 239, Issue 5, pp 767–775 | Cite as

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

  • Maike Föste
  • Sebastian D. Nordlohne
  • Dana Elgeti
  • Martin H. Linden
  • Volker Heinz
  • Mario Jekle
  • Thomas Becker
Original Paper

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.

Keywords

Milling fraction Protein enrichment Substrate availability Carbon dioxide Celiac disease 

Notes

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).

Conflict of interest

None.

Compliance with Ethics Requirements

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

References

  1. 1.
    Alvarez-Jubete L, Auty M, Arendt EK, Gallagher E (2010) Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations. Eur Food Res Technol 230(3):437–445CrossRefGoogle Scholar
  2. 2.
    Valencia-Chamorro SA (2004) Quinoa. Encyclopedia of grain science. Elsevier/CRC, Australia, pp 4885–4892Google Scholar
  3. 3.
    Kozioł M (1992) Chemical composition and nutritional evaluation of Quinoa (Chenopodium quinoa Willd). J Food Comp Anal 5:35–68CrossRefGoogle Scholar
  4. 4.
    Lorenz K, Coulter L (1991) Quinoa flour in baked products. Plant Foods Hum Nutr 41:213–223CrossRefGoogle Scholar
  5. 5.
    Hager AS, Wolter A, Jacob F, Zannini E, Arendt EK (2012) Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. J Cereal Sci 56(2):239–247CrossRefGoogle Scholar
  6. 6.
    Krupa-Kozak U, Wronkowsk M, Soral-Śmietana M (2011) Effect of Buckwheat Flour on Microelements and Proteins. Czech J Food Sci 29(2):103–108Google Scholar
  7. 7.
    Nsimba RY, Kikuzaki H, Konishi Y (2008) Antioxidant activity of various extracts fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem 106:760–766CrossRefGoogle Scholar
  8. 8.
    Lorenz K, Coulter L (1991) Quinoa flour in baked products. Plant Foods Hum Nutr 41:213–223CrossRefGoogle Scholar
  9. 9.
    Caperuto LC, Amaya-Farfan J, Camargo CRO (2001) Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten-free spaghetti. J Sci Food Agric 81:95–101CrossRefGoogle Scholar
  10. 10.
    Taylor JRN, Parker ML (2002) Quinoa. In: Belton PS, Taylor JRN (eds) Pseudocereals and less common cereals: grain properties and utilization. Springer, Berlin, pp 93–122CrossRefGoogle Scholar
  11. 11.
    Repo-Carrasco R, Espinoza C, Jacobsen SE (2003) Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kariwa (Chenopodium pallidicaule). Food Rev Int 19:179–189CrossRefGoogle Scholar
  12. 12.
    Prego I, Maldonado S, Otegui M (1998) Seed structure and localization of reserves in Chenopodium quinoa. Ann Bot 82(4):481–488CrossRefGoogle Scholar
  13. 13.
    Chauhan GS, Eskin NAM, Tkachuk R (1992) Nutrients and antinutrients in quinoa seed. Cereal Chem 69(1):85–88Google Scholar
  14. 14.
    Wronkowska M, Haros M, Soral-Śmietana M (2013) Effect of starch substitution by buckwheat flour on gluten-free bread quality. Food Bioprocess Technol 6(7):1820–1827CrossRefGoogle Scholar
  15. 15.
    Elgeti D, Nordlohne SD, Föste M, Besl M, Linden MH, Heinz V, Jekle M, Becker T (2014) Volume and texture improvement of gluten-free bread using quinoa white flour. J Cereal Sci 59(1):41–47CrossRefGoogle Scholar
  16. 16.
    Gambus H, Gambus F, Sabat R (2002) The research on quality improvement of gluten-free bread by amaranthus flour addition. Zywnosc 9(2):99–112Google Scholar
  17. 17.
    Gallagher E, Gormley TR, Arendt EK (2003) Crust and crumb characteristics of gluten free breads. J Food Eng 56(2):153–161CrossRefGoogle Scholar
  18. 18.
    Moore MM, Heinbockel M, Dockery P, Ulmer HM, Arendt EK (2006) Network formation in gluten-free bread with application of transglutaminase. Cereal Chem 83(1):28–36CrossRefGoogle Scholar
  19. 19.
    Seibel W (1983) Enrichment of bread and rolls with various sources of dietary fiber. Getreide Mehl und Brot 37:377Google Scholar
  20. 20.
    Hu G, Huang S, Cao S, Ma Z (2009) Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem 115(3):839–842CrossRefGoogle Scholar
  21. 21.
    AACC (2002) Approved Methods of the AACC. Method: No 46-16, No 08-12, No 44-01, No 56-11, No 74-09. Minnesota, USA: American Association of Cereal Chemists, IncGoogle Scholar
  22. 22.
    Krauss A (1967) Anfärbung von Aminosäuren mit Metallsalz-Ninhydrin-Gemischen. Fresenius’ Zeitschrift für analytische Chemie 229(5):343–350CrossRefGoogle Scholar
  23. 23.
    Wang J, Rosell CM, Benedito de Barber C (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2):221–226CrossRefGoogle Scholar
  24. 24.
    DIN (1996–2008) Method No: 10961. Beuth Verlag GmbH, Berlin, GermanyGoogle Scholar
  25. 25.
    Tatham AS, Hayes L, Shewry PR, Urry DW (2001) Wheat seed proteins exhibit a complex mechanism of protein elasticity. Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology 1548(2):187–193Google Scholar
  26. 26.
    Belton PS (1999) Mini review: on the elasticity of wheat gluten. J Cereal Sci 29(2):103–107CrossRefGoogle Scholar
  27. 27.
    Martínez-Anaya MA (1996) Enzymes and bread flavor. J Agric Food Chem 44(9):2469–2480CrossRefGoogle Scholar
  28. 28.
    Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005) Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci Technol 16(1):12–30CrossRefGoogle Scholar
  29. 29.
    Houben A, Höchstötter A, Becker T (2012) Possibilities to increase the quality in gluten-free bread production: an overview. Eur Food Res Technol 235(2):195–208CrossRefGoogle Scholar
  30. 30.
    Torbica A, Hadnađev M, Dapčević T (2010) Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocoll 24(6):626–632CrossRefGoogle Scholar
  31. 31.
    Marco C, Rosell CM (2008) Breadmaking performance of protein enriched, gluten-free breads. Eur Food Res Technol 227(4):1205–1213CrossRefGoogle Scholar
  32. 32.
    Jekle M, Becker T (2011) Dough microstructure: novel analysis by quantification using confocal laser scanning microscopy. Food Res Int 44(4):984–991CrossRefGoogle Scholar
  33. 33.
    Tömösközi S, Gyenge L, Pelcéder Á, Abonyi T, Schoenlechner R (2011) Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb. Czech J Food Sci 29(2):109–116Google Scholar
  34. 34.
    Zhang D, Moore WR (1997) Effect of wheat bran particle size on dough rheological properties. J Sci Food Agric 74(4):490–496CrossRefGoogle Scholar
  35. 35.
    Sudha ML, Vetrimani R, Leelavathi K (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100(4):1365–1370CrossRefGoogle Scholar
  36. 36.
    Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15(1):75–81CrossRefGoogle Scholar
  37. 37.
    Wang J, Rosell CM, Benedito de Barber C (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2):221–226CrossRefGoogle Scholar
  38. 38.
    Galliard T (1986) Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: involvement of lipase and lipoxygenase. J Cereal Sci 4(1):33–50CrossRefGoogle Scholar
  39. 39.
    Gan Z, Angold RE, Williams MR, Ellis PR, Vaughan JG, Galliard T (1990) The microstructure and gas retention of bread dough. J Cereal Sci 12(1):15–24CrossRefGoogle Scholar
  40. 40.
    Collar C, Santos E, Rosell CM (2006) Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends. Cereal Chem 83(4):370–376CrossRefGoogle Scholar
  41. 41.
    Gómez M, Ronda F, Blanco CA, Caballero PA, Apesteguía A (2003) Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216(1):51–56Google Scholar
  42. 42.
    Sabanis D, Lebesi D, Tzia C (2009) Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Sci Technol 42(8):1380–1389CrossRefGoogle Scholar
  43. 43.
    Farfan JA, Ciacco CF, Ruiz WA, Ferreira-Grosso CR (1983) Reduccion del nivel de saponinas en quinoa con molino para cereales. In: Mesa Redonda International, Procesamiento de la Quinua Instituto Boliviano de Tecnologia Agropecuaria, La Paz, Bolivia, pp 75–80Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  • Maike Föste
    • 1
  • Sebastian D. Nordlohne
    • 2
  • Dana Elgeti
    • 1
  • Martin H. Linden
    • 2
  • Volker Heinz
    • 2
  • Mario Jekle
    • 1
  • Thomas Becker
    • 1
  1. 1.Institute of Brewing and Beverage Technology, Research Group Cereal Process EngineeringTechnische Universität MünchenFreisingGermany
  2. 2.Research Platform BiotechnologyGerman Institute of Food TechnologiesQuakenbrückGermany

Personalised recommendations