Abstract: In this study, we investigated the effects of addition of different proportions of whole quinoa flour on the rheological properties of high-gluten wheat flour dough in order to determine the optimal proportion of whole quinoa flour. Furthermore, we optimized the processing of quinoa-wheat Mantou. The rheological properties of dough were determined using Mixolab and Alveolab. Yeast addition, fermentation time and proofing time were used as independent variables to investigate their effect on the sensory evaluation and texture characteristics of Mantou. Results indicated that the optimum addition level of whole quinoa flour was 15%; the optimum processing parameters were determined as 0.75%, 100 min and 15 min for yeast inoculum size, fermentation time and proofing time, respectively, which provided maximum sensory evaluation score (86.58 points) and specific volume (3.02 mL/g) as well as minimum hardness (9.76 N), chewiness (45.53 N) and adhesiveness (6.66 N).

Key words: whole quinoa flour, dough characteristics, quinoa-wheat Mantou, processing