Announcing three new baking premixes for bread, muffins and pound cakes using quinoa flour, DeutscheBack says that the baking industry can now add a highly nutritious ingredient to products.The three new baking premixes - TopBake Quinoa Bread, TopSweet Quinoa Poundcake and TopSweet Quinoa CupCake - now extend the range of quinoa products by adding it to bread and flour confectionery. If 10% of the flour used is quinoa, the result is the same as baking with wheat flour only, according to DeutscheBack, meaning that bakeries and the baking industry can thus extend their portfolio of products to include nutritious quinoa goods.
DeutscheBack says that its technicians took the UN’s naming of 2013 as International Year of Quinoa as an incentive to search for ways in which this valuable food crop can be used in baking. In close collaboration with two sister companies, Mühlenchemie and SternEnzym, they have now developed three products which make it possible, for the first time, to produce bread and flour confectionery goods using 10% quinoa flour, with no unwanted effects in terms of volume or crumb texture.
TopBake Quinoa Bread is a concentrate specially created for a mixture of 90% wheat and 10% quinoa flour. Since quinoa is gluten-free, the protein structure of the flour mixture is weakened. The careful composition of enzymes balances out the deficit, according to DeutschaeBack, and the result is bread that bakes in the same way as one made from all-wheat flour.
The new TopSweet Quinoa CupCake and TopSweet Quinoa Poundcake are said to work well for flour confectionery. Best baking results can be obtained using these two products in conjunction with 10% quinoa flour, vegetable oil and wheat flour. The premix is claimed to make the distinctive taste of quinoa milder without completely obscuring its characteristic flavour. The components are carefully chosen so that muffin recipes may contain cocoa powder, fruits or nuts.
