Desarrollo de masas congeladas para panificación a partir de trigo (Triticum durum) sustituido parcialmente con una mezcla de harinas de frejol (Phaseolus vulgaris) y quinua (Chenopodium quinoa)

Abstract

Bread is one of the most consumed foods in Ecuador. However, health problems generated by the use of refined flour create the need for new healthy options. Quinoa (Chenopodium quinoa) is an Andean pseudocereal with diverse functional components, named as a superfood for its high content of essential amino acids, likewise beans (Phaseolus vulgaris) variety canaria is a legume with high amounts of protein, fibre, vitamins and minerals. The development of this research shows an option to solve these problems, generating a bread with a higher content of fibre, minerals, vitamins and protein, previously frozen to extend its shelf life. Three formulations were proposed with a partial substitution of 20 percent of refined wheat flour. Prior to leavening, they were frozen by IQF, stored for one week, thawed, leavened and baked. The doughs were characterised by mixography and the bread obtained by texture. The bread texture of the formulations presented values 15 percent higher in hardness, cohesiveness and chewiness than a common wheat bread. Mixographic analyses indicated a statistically significant difference in C3 (gelatinisation rate), but not in the values of C1 (water absorption rate), C2 (gluten index), C4 (amylase index) and C5 (retrogradation rate), indicating an adequate performance of the formulations in the formation of bread dough. Finally, the protein and ash content increased in the developed formulation, achieving an enrichment of these nutrients.