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A German company says it can add quinoa flour to wheat flour, without introducing any new baking issues.
DeutscheBack GmbH & Co. KG (Ahrensburg, Germany) is offering three baking solutions made with quinoa flour. The company says its decision was inspired by the UN naming 2013 the International Year of Quinoa.
Quinoa is a “complete” protein (it bears all the essential amino acids), and it has other nutritional benefits such as high iron and fiber content. Unlike wheat, however, this plant doesn’t have the glutens that give baked goods their characteristic volume and crumb structure. But if just 10% quinoa flour is combined with wheat flour, DeutscheBack says manufacturers can enjoy the added nutrition of quinoa because “the [functional] result is the same as baking with wheat flour only.” The company says this is only possible through a balancing of particular enzymes-a process made possible with the involvement of its sister companies Mühlenchemie and SternEnzym.
DeutscheBack’s lineup of quinoa flour blends includes TopBake quinoa bread, TopSweet quinoa poundcake, and TopSweet quinoa cupcake. The recipes are designed to work well in the presence of cocoa powder, fruits, and nuts. Premixes and shelf-life extenders are also available with these products.