The Effect of Quinoa Flour and Part-Baking Frozen Process on Gluten Free Bread Quality

Hayıt F., Gül H.

Karadeniz Fen Bilimleri Dergisi (The Black Sea Journal of Sciences), cilt.9, sa.2, ss.406-427, 2019 (Hakemli Üniversite Dergisi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Konu: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.31466/kfbd.647249
  • Dergi Adı: Karadeniz Fen Bilimleri Dergisi (The Black Sea Journal of Sciences)
  • Sayfa Sayıları: ss.406-427


The purpose of this work was to evaluate the some chemical, physical, textural and sensorial quality of frozen partbaked gluten-free breads (FPB-GFB) which contain different amounts of quinoa flour (5%, 10%, 20% and 30%) after frozen storage 0, 5, 10, 15, 30 and 45 days. 53.15% rice flour, 24.53% chickpea flour, 12.32% potato starch, 5% corn flour and 5% corn starch mixture were used as gluten-free flour formulation. According to the obtained results; The addition of quinoa flour did not affect the protein and total dietary fiber content of FPB-GFB, but increased their moisture, ash, calcium (Ca), magnesium (Mg) and phosphorus (P) amounts and increased textural properties such as firmness, gumminess and chewiness. Among crumb color parameters of FPB-GFB, while brightness (L *) decrease, redness (a *) increased, yellowness (b *) did not showed an important change. Firmness and gumminess of FPB-GFB increased whereas springiness and resilience were decreased during frozen storage. There was no significant change in color values with frozen storage.According to sensorial scores; the addition of quinoa flour and part-baking and frozen storage process had a positive effect on the acceptability of gluten-free breads. As a result, it was found that addition of quinoa flour up to 30% level was suitable and gluten-free breads could be partially cooked and stored for up to 45 days.