Quinoa, Kañiwa, Amaranth, and Lupin as Ingredients in Gluten-Free Baking

Carrasco-Valencia R.R.; Vidaurre-Ruiz J.M. · Native Crops in Latin America Biochemical, Processing, and Nutraceutical Aspects (2022) · DOI: 10.1201/9781003087618-2

Resumen

Quinoa (Chenopodium quinoa), kañiwa (C. pallidicaule), amaranth (Amaranthus caudatus) and Andean lupin (Lupinus mutabilis) are very nutritious grains native to the Andean region of South America. They are exceptionally good sources of high-quality proteins, fat, dietary fiber, and minerals such as iron, zinc, and calcium. They are also rich in bioactive compounds, such as flavonoids and phytosterols. They can be used in bakery products as partial or total substitutes for wheat flour, thus improving the nutritional value of the end product. There is a need to develop nutritious products for persons suffering from celiac disease or gluten allergy, because most commercially available products are made principally from starch and rice flour, thus lacking nutritional value. This chapter discusses the use of native Andean grain flours in the preparation of gluten-free doughs and breads. The use of hydrocolloids, such as xanthan gum and tara gum, the latter indigenous to Peru, has also been included. The chapter offers evidence of the nutritional and technological benefits of using Andean native grains in gluten-free baking.

Instituciones: Universidad Nacional Agraria La Molina