Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinization
Abstract
Bran is a promising ingredient for nutritional fortification in starch-based dough systems. However its incorporation is a technological challenge favoring a shift in dough functionality. The objective of this study was to elucidate the impact of bran on baking performance independent of dough firmness and start of gelatinization. Therefore, corn starch was replaced by quinoa bran (10% to 50%) and water addition (80-110 g/100 g flour) was standardized on a fixed complex shear modulus (G*) and start of gelatinization (TOnset) based on a corn starch reference dough. A destabilizing effect by bran particles was counteracted in corn starch dough by adjusting the water content up to 110 g/100 g flour. Moreover, a negative correlation between TOnset and loaf volume was determined (r = − 0.9042), thus an early TOnset should be aspired in order to prevent gas release and to stabilize corn starch- quinoa bran dough.
