Nutritional Benefits of Quinoa Flour

Quinoa is simple to cook and is just like rice to cook. You can also make quinoa salads as the base. You can always enjoy your appetite with the existing range with numerous quinoa salad recipes. Another form of quinoa being incorporated into your meals is quinoa flour.

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Quinoa flour has an enjoyable taste of nutty. Bread, muffins, bagels, pasta, milk, cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings and who knows what else. One of the most sacred foods of South America’s ancient Incas, it was such a nutritious, delicious and essential adaptable plant that they called it the mother of all grains. The flour composition is approximately: 55% carbohydrates, 14% protein, 6% fat, 13% fiber, 9% water, and 3% minerals.

Quinoa flour is the milled, cream-colored form of whole quinoa grain. It is one of mankind’s oldest grown grain-like crops. And while most people call quinoa a grain, quinoa is actually the seed of a quinoa plant that is hardy and weather-resistant. The plant produces bands of white, red, orange, purple or black colored quinoa seeds. Quinoa is appreciated for its high content of iron and protein. In addition, since it is gluten-free, people with gluten intolerance or celiac disease can consume it safely.

It can be used in baking and can be used in baking to replace half the quantity of all-purpose meal. However, it is important to note that quinoa flour can not completely replace all-purpose flour due to its different characteristics and flavor. For those with gluten allergies, baked goods with quinoa should be prepared by formulating a quinoa baking blend, which is a combination of three parts of flour, three parts of sorghum, two parts of potato starch and one part of tapioca flour. This gluten-free mixture can be used to make foods that are gluten-free.

Flour from combinations of quinoa and wheat flour in breads, cakes and cookies were also evaluated. Breads baked with 5% and 10% of this meal were of good quality. Loaf volume decreased and crumb grain became more open and at higher levels of quinoa flour the roughness slightly harsh. Any quantity in the mixture that exceeds 5% or 10% of the quinoa already produces a bitter aftertaste.

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With 5% and 10% quinoa flour, the quality of the cake was acceptable. Cake grain became more open and the texture decreased as the quinoa substitution quantity increased. With both 5% and 10% quinoa flour in the mixture, the taste of cakes improved.

With increasing quinoa amounts mixed with high-spread cookie flour, cookie extent and top grain marks decreased. Flavor improved in the blend up to 20% of the quinoa flour. Cookie spread and cookie appearance were enhanced by using 2 percent lecithin with a quinoa and low-spread flour mixture.

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You can also make your own quinoa flour by processing whole quinoa grain in a blender until finer breads are very fine or you can stop before the flour is too fine-it should be slightly coarse, like cornmeal for moister baked goods. Creating and experimenting on your own is fun, or you can get ideas from people who have already taken the time to free and breezy your daily diet plans.

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