EFFECT OF THE PARTIAL SUBSTITUTION OF WHEAT FLOUR with QUINOA, KIWICHA, AND CAÑIHUA SEED FLOURS GERMINATED ON THE RHEOLOGICAL CHARACTERISTICS OF THE DOUGH TO MAKE SLICED BREAD

They were subjected to rheological analysis (Farinography, amylography, and extensography) in Brabender equipment to 14 experimental treatments of dough mixtures to make sliced ​​bread with partial substitution of wheat flour (WF) by quinoa germinated flour (QGF), kiwicha germinated flour (KGF) and cañihua germinated flour (CGF), following a Simplex Centroid Mixture Design (SCMD) to determine the optimal dough that guarantees a sliced ​​bread with technological and sensory quality. The substitution ranges (R) of the mixtures (M) were: RM1: QGF (5-15%), CGF (5-15%) and WF (80-90%); and RM2: KGF (5-15%), CGF (5-15%) and WF (80-90%). The optimization was carried out by applying the desired function methodology, taking the WF mass as a control, optimizing as a function of development time (min), stability time (min) ¸ resistance to extension (BU), gelatinization temperature (°C ) and maximum gelatinization (AU). The results indicate that the substitution levels influence the technical characteristics necessary to produce functional sliced ​​bread similar to commercially sliced ​​bread. Two optimal mixtures (OM) were determined, being OM1: 87.6% (WF), 5% (KGF) and 7.4% (CGF) and OM2: 84.6% (WF), 5% (QGF ) and 10.4% (CGF).