Effect of barbari dough enrichment with quinoa whole flour on farinograph characteristics and bread quality

The purpose of this study was to investigate the possibility of producing Barbari bread enriched with quinoa whole flour .For this purpose, wheat flour was replaced with 0, 10, 15 and 20% of quinoa whole flour and dough farinograph characteristics including water absorption, dough development time, stability time and degree of softening were evaluated. In addition, porosity, texture, color and sensory properties of bread were also investigated. The results showed that the water absorption and development time significantly (P<0.05) increased in the dough samples containing 10% quinoa whole flour but, stability time significantly decreased (P<0.05) following that degree of softening increased significantly (P<0.05) compared with control. Results of porosity and hardness of breads showed that the control and 10% quinoa whole flour breads had the highest porosity and the lowest hardness among other samples. Investigation the color of bread showed that the bread crust a* in breads containing quinoa flour significantly increased and b* and L* decreased. The bread sample containing 10% of quinoa whole flour and the control samples gained the highest scores of sensory evaluations. So, it is possible to enrichment up to 10% of wheat flour by quinoa whole flour without undesirable changes in the qualitative properties of the Barbari bread.