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Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

¹Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), P.O. Box 73, 46100 Burjassot, Valencia, Spain. ²Corresponding author. Phone: +34 963900022. Fax: +34 963636301. E-mail: crosell@iata.csic.es ³Universidad Nacional Agraria La Molina, Facultad de Industrias Alimentarias, Av. La Molina s/n, Lima, Peru.

The effect of addition of flours from the highly nutritious Andean crops quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), kiwicha (Amaranthus caudatus), and tarwi (Lupinus mutabilis) has been investigated in wheat doughs and fresh bread quality. The thermomechanical profile of wheat doughs and bread quality has been explored by increasing substitution of wheat flour at 0–100% by Andean crop flours. Dough blends were evaluated using the Chopin Mixolab device, whereas bread quality assessment comprised sensory (overall acceptability) and physicochemical (moisture, specific volume, texture, color) determinations in composite breads. In general, no breads with aerated crumb structure could be obtained from 100% Andean crop flours, with the exception of quinoa breads that had overall sensory values about half a completely perfect score, and which were not significantly different from the breads made from a 50:50 blend of wheat and quinoa. Replacement of wheat flour by ≤12.5% (tarwi), 25% (kañiwa), and 50% (kiwicha), respectively, still produced breads with good sensory acceptability but variable color and doughs with acceptable thermomechanical patterns. Partial substitution of wheat flour by Andean crop flours constitutes a viable option to improve the nutritional value of the breads, with acceptable technological performance of dough blends and composite breads.