Aplicaciones de la harina de quinua en la industria de la panificación.

Abstract

The objective of this bibliographic research was to make the applications of quinoa flour evident in the baking industry through the analysis of the chemical composition of different varieties and the determination of the formulas used to make bread in order to define the properties or benefits of quinoa flour in the products. Descriptive analysis based on information obtained in indexed journals and university repositories was carried out. The average results obtained from the chemical composition were protein (12.85%), carbohydrates (69.55%), fiber (3.15%), fat (5.17%), and ash (286%). The essential amino acid content is highlighted in which lysine 6.80 ± 1.34 g / 100g, leucine 6.39 ± 0.63 g / 100g and isoleucine 5.67 ± 1.91 g / 100g stand out. Minerals with a higher concentration of potassium 632.92 ± 194.67 mg / 100g, calcium 632.92 ± 194.67 mg / 100g. It has fatty acids such as linoleic 45.04 ± 7.75 g / 100g, oleic 21.55 ± 6.06 g / 100g and linolenic 8.35 ± 5.15 g / 100g. The formulas found in the publications showed that the percentage of substitution ranges from 5% - 30%. Sensory evaluation data obtained using an acceptance scale were extracted from these formulations. The sensory parameters analyzed were: color, smell, texture, taste and acceptability of the bread. From these analyzes it can be deduced that the breads that most resemble the control bread are those with a substitution level of 5 -10% of quinoa flour since at these levels it presents a homogeneous dough, easy to work, thus giving a bread with the best physical and sensory characteristics. Substitutions with more than 20% quinoa flour are not recommended since a hard dough is obtained, difficult to work with, and therefore a stiff bread with little flavor.