INFLUENCIA DE LA SUSTITUCIóN PARCIAL DE LA HARINA DE TRIGO POR HARINA DE QUINOA Y PAPA EN LAS PROPIEDADES TERMOMECá？NICAS Y DE PANIFICACIóN DE MASAS

the imports of wheat for breadmaking could be reduced by using flour from other starch sources such as potato and quinoa.the thermomechanical properties of dough and the physical characteristics of bread, made from quinoawheat and potato-wheat composite flours were evaluated in this study. the percentages of substitution used were 10 and 20% for both potato and quinoa flour. the functional properties of flours were measured by the water absorption index (iaa), water solubility index (isa) and swelling power (ph). the thermomechanical properties of composite flours were assessed using a mixolab and the baking quality characteristics evaluated of the final product were weight, height, width and volume. the results showed that the higher values of iaa (4.48), isa (7.45%) and ph (4.84) were for potato flour. quinoa-wheat composite flour presented the lower setback and cooking stability data, which is a good indicative of shelf life of bread. on the other hand, potatowheat composite flour showed the lower stability, minimum torque and peak torque, and the higher water absorption. potato-wheat composite flour substituted for 10%, presented the weight (133.86g), width (6.01cm) and volume (491.67g/ cm3) results more similar to wheat bread.