Protein of corn, barley, quinoa, national wheat and potato flour: characteristics and functionality as substitutes for imported wheat flour protein in the production of bread and noodles

Wheat is one of the most important cereals in bread making since the functionality that their proteins possess makes it unique. Physicochemical analyzes were performed on all samples of flours selected. In order to obtain a flour that suits the processes of making bread and noodles. Five flours from cereals and one tuber (wheat, maize, barley, quinoa and potato) were selected. The experimental design was the design of a single completely randomized factor. Thee parameters that were used to determine the characteristics and the functionality of the proteins of these flours were the capacity of solvent retention and the determination of disulfide and sulfhydryl groups since these are directly bound to the quaternary and tertiary structure of the proteins. It was established as better treatments to the barley flour and the national wheat. The objective of this research was to determine which type of flour from different cereals (maize, barley, quinoa, domestic wheat) and tuber (potato) could substitute wheat flour according to the characteristics and functionality of the proteins in the elaboration of bread and noodles

• Main Author: Cerda-Mejía, Liliana (author)
• Other Authors: Cerda Mejia, Victor Rodrigo (author), Pilamala Rosales, Araceli (author), Moreno Miranda, Carlos (author), ¨Pérez Martínez, Amaury (author)
• Format: article
• Language: spa
• Published: 2017
• Subjects: Proteínas; Características; Funcionalidad; Sustitución; Proteins; Characteristics; Functionality; Substitution
• Online Access: https://revistas.uea.edu.ec/index.php/racyt/article/view/82