Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses
Open accessAbstract
One of the food industry’s challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat–quinoa composite samples with large and medium particle sizes; meanwhile, for the samples with small particle sizes an opposite trend was recorded, with the exception of dough extensibility. Dough fermentation parameters and bread volume rose for all optimal formulations, while firmness decreased compared to wheat bread. All optimal bread samples presented an improved nutritional profile depending on the particle size. The protein content was up to 19% higher, ash up to 13.8%, and lipids up to fifteen times higher. A noticeable enrichment in minerals (mainly K, Mg, Na, Zn, up to 2.3 times) and essential amino acids (with 13.53%) was also obtained for all optimal breads. From an acceptability point of view, the highest score (8.70) was recorded for the optimal bread with a QF of medium particle size. These findings offer processors new information which will be useful for diversifying bakery products with an enhanced nutritional profile.
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Wheat bread is nutritionally enhanced by quinoa flour supplemented dose-dependently.
“Wheat bread is nutritionally enhanced by quinoa flour supplemented dose-dependently [132].”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [132]
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Cited by
Sorted by citations
Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds
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- Authors
- Coţovanu, I., Mironeasa, C., & Mironeasa, S.
- Affiliations
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Ştefan cel Mare University of Suceava (RO)
- Corresponding author
- Mironeasa, Silvia
- Venue
- Plants
- Publisher
- MDPI AG
- Published
- 2023-02-04
- Volume
- 12
- Issue
- 4
- Pages
- 698
- ISSN
- 2223-7747 (ISSN-L)
- PMC
- PMC9964393
- OpenAlex
- W4319297567
- Cited by
- 25
- References
- 56
- Citations by year
- 2026: 6 · 2025: 5 · 2024: 8 · 2023: 6
- FWCI
- 3.60
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Plants (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Ministry of Research, Innovation, and Digitalization (10PFE/2021)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- wheat bread, quinoa flour, particle size, bread nutritional value, dough rheology, falling number, sensory acceptability, mineral content, essential amino acids, bread volume, bread hardness
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