doiSerbia

Buckwheat and quinoa seeds as supplements in wheat bread production

Demin Mirjana A. (Faculty of Agriculture, Institute of Food Technology and Biochemistry, Belgrade)
Vucelić-Radović Biljana V. (Faculty of Agriculture, Institute of Food Technology and Biochemistry, Belgrade)
Banjac Nebojša R. (Faculty of Agriculture, Institute of Food Technology and Biochemistry, Belgrade)
Nikolajevna-Tipsina Neli (Krasnoyarsk State Agrarian University, Krasnoyarsk, Russia)
Milovanovic Mirjana M. (Faculty of Agriculture, Institute of Food Technology and Biochemistry, Belgrade)

The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will.) and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40%) and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.

Keywords: quinoa, buckwheat, seeds, supplemented breads, technological properties