Quinoa, buckwheat and flaxseed ingredients in the wheat bread production with nutritional quality

Abstract

The objective of this work was to compare the nutritional characteristics of wheat bread and the bread produced of wheat flour, with seeds of quinoa, buckwheat and flaxseed as supplements. Bread making properties of these blends were analyzed in order to provide their ability to make molded bread. Quinoa seeds (Chenopodium quinoa Will.) were produced in the vicinity of Belgrade, and the other seeds were collected from the local market. The addition of seeds of cereals and a selected technological process, which include hydrothermal preparation of supplements, possessed a remarkable effect on nutritive value of bread. Moisture, protein, lipid, dietary fiber, ash and starch content of breads were determined. The quinoa proteins are rich in amino acids like lysine and methionine, which are deficient in cereals, and in combination with other cereals might easily replace meat and more ecological food habits. The other ingredients, flax were primarily used as a complement for the polyunsaturated fatty acids, and the buckwheat for increasing protein content. Sensory properties, appearance, crust texture, crumb texture, aroma-odor of crust and crumb and aroma-taste of crust and crumb were also appraised. Sensory characteristics of evaluated bread were excellent with an increase in specific volume of 2%.