The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, ka?iwa (Cheopodium pallidicaule) Illpa Inia variety and tarwi (Lupinus mutabilis) Blanco de Yunguyo variety. The formulations of the breads with Andean grains flours were optimized using the Mixture Design and the Central Composite Rotational Design, analyzing the dough’s textural properties (firmness, consistency, cohesiveness and viscosity index), specific volume and crumb texture. Potato starch and xanthan gum were used in the preparation of the breads. The optimized formulations of the gluten-free breads with Andean grain flours were composed of quinoa (46.3%), kiwicha (40.6%), ka?iwa (100%) and tarwi (12%) flours. The gluten-free breads developed showed acceptable specific volume and low crumb firmness and could help to improve the nutrition of celiac patients.
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机译：本研究的目的是使用Andean本地谷物的面粉进行无麸质面包。使用以下原生谷物：奎奴亚藜（Chenopodium Quinoa）Pasankalla品种，Kiwicha（Amaranthus caudatus）Centenario品种，KA？IWA（Cheopodium Pallidicaule）Illpa Inia品种和Tarwi（卢普索姆斯Mutabilis）Blanco de Yunguyo品种。使用混合物设计和中央复合旋转设计进行了优化了与Andean Gress面粉的面包的配方，分析了面团的纹理性质（坚固，一致性，粘度和粘度指数），特定的体积和面包屑纹理。用薯淀粉和黄原胶用于制备面包。含有Andean Blows的无麸质面包的优化配方由藜麦（46.3％），猕猴桃（40.6％），Ka？IWA（100％）和Tarwi（12％）面粉组成。不含麸质面包开发出现可接受的特定体积和低碎屑的坚定，有助于提高乳糜泻患者的营养。
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