Texture profile analysis of gluten-free breads formulated with rice flour and modified quinoa flour

Abstract

The aim of this study was to develop a gluten-free bread formulation with good technological and nutritional quality by incorporating modified quinoa flour as a partial substitute for rice flour. For this purpose, dehulled red quinoa was processed in a planetary ball mill to obtain a fraction rich in proteins and fats. Breads were formulated by replacing 10%, 15%, 20%, 25%, and 30% of rice flour with quinoa flour, along with a control without quinoa. A texture profile analysis (TPA) of the crumb was performed using a universal testing machine to obtain parameters such as hardness, cohesiveness, springiness, gumminess, and chewiness. Significant differences were observed in all parameters. Adhesiveness was not detected in any formulation. The 15% substitution resulted in the softest crumb, while the 10% and 25% formulations showed good cohesiveness, springiness, gumminess, and chewiness. The 30% formulation had the lowest values for these parameters, indicating a less desirable texture. It is concluded that the formulation with 25% modified quinoa flour is the most suitable, due to its balance between texture and nutritional value, contributing to the development of healthier and more functional gluten-free products.