Effect of addition of amaranth (Amaranthus cruentus l.), quinoa (Chenopodium quinoa w.) and maca (Lepidium meyenii w.) flour on physicochemical and rheological properties of dough

The effects of addition of amaranth (Amaranthus cruentus L.), quinoa (Chenopodium quinoa W.) and maca (Lepidiun meyenii W.) flours on the physicochemical and rheological properties in wheat doughs were evaluated. Composite flours were prepared with 10%, 20%, 30% and 40% additions of amaranth, quinoa or maca flours, and their physicochemical (moisture, protein content, ash content, color, particle size and falling number) and rheological (farinograph and extensograph) properties were evaluated. Addition of maca flour significantly increased the protein and ash content and reduced the brightness of the flour. With a 40% addition of maca, the composite flour also presented a higher percentage of particles with sizes ≤ 0.088 mm (up to 38.92 %). An increase in the percentage of particles with sizes ≥ 0.177 mm (up to 33.39%) was observed in amaranth composite flours. Together with the control (wheat flour), quinoa and amaranth composite flours showed higher falling number values, indicating low enzymatic activity, while with an increasing maca flour addition a significant increase in the enzymatic activity was observed (low falling number) (p < 0.001). The results of farinograph and extensograph analyses showed a significant decrease in the stability, development time, resistance, maximum resistance and extensibility of the dough and an increased tolerance index in the mixture. Also with increased flour addition all the doughs showed an increase in their percentage of water absorption. In conclusion, with the addition of amaranth and quinoa flours, doughs tended to be more plastic and short (low resistance to extension and extensibility), while they tended to be more rigid and short (high resistance to extension) with the addition of maca flour.