Page 22 - The European Baking Ingredients Market Report 2022 - Volume 1

22 European Baking Ingredients Market Report 2022
INDUSTRY REPORT
Quinoa in baking

the nutritional quality of GF food
like bread, it should be noted that
the majority of consumers are
not gluten-intolerant and it would
be better to regard the future of
GF bread as good for all people
and not just for those with food
intolerance.

The main problem, that can explain
the low utilisation of quinoa by
the bakery industry, is that the
available varieties in international
trade do not represent the diversity Quinoa GF bread with buckwheat sourdough ©didier.bazile@qualinoa.com
of nutritional and technological
traits present in the great diversity on taste. However, studies have quinoa without any additive from
of local quinoa varieties grown in shown that the dough’s rheological the food industry: healthy, tasty and
the Andes. The economic profit behaviour varies according to the very nutritious for everyone!
obtained in the international market nature of the protein matrix, starch,
from the exclusive use of few fat, and fibres, in addition to their Our proposal is based on a unique
quinoa varieties with large, white quantities, presence of additives concept that allows us to offer
seeds, called quinoa Real, needs and process conditions. tomorrow a wide range of breads
to be viewed in the light of other with yeast or sourdough, flat
considerations regarding food Exploring the quinoa’s biodiversity breads and mixes for various pastry
security and nutrition, especially is key to exploiting technological preparations. Our original concept
for people suffering from non- and nutritional traits. Our can easily be adapted to different
transmissible diseases such as innovation, is based on this preparations according to the habits
diabetes. concept: working with a flour made of consumers around the world. n
from a mixture of quinoa varieties
These properties depend on the in order to optimise its composition
quinoa variety: flour from Peruvian for different uses. This was the first
native varieties (var. rosada, negra step to having a technologically Contact details
collana, kankolla and others) differs efficient material that maintains
from flour from European varieties a very high nutritional value. Didier Bazile, PhD
(var. Titicaca and others) and even The second step consists in Founder and CEO of Qualinoa
E: didier.bazile@qualinoa.com
with only a proportion of 10%, completely rethinking the phase
this affects bread’s characteristics of fermentation and leavening of
in different ways, e.g., when the dough, of the transformations
considering fibres, proteins, etc. undergone during cooking to
These effects on bread texture parameterise our formulation.
and structure are often evident, Today, this allows us to market a
even when there is a lesser effect real gluten-free bread with 70%

References
1. Bazile D. (ed.), Bertero H.D. (ed.), Nieto C. (ed.). 2015. State of the art report on quinoa around the world in 2013.
Santiago du Chili : FAO ; CIRAD, 603 p.
2. Bazile D. (ed.), Negrete Sepulveda J. (ed.). 2009. Quínoa y biodiversidad: Cuáles son los desafíos regionales?. Revista Geográfica de
Valparaíso (42) (spéc.) : p. 1-141.
3. Alandia G., Rodriguez J.P., Jacobsen S.E., Bazile D., Condori B. 2020. Global expansion of quinoa and challenges for the Andean region.
Global Food Security, 26 : 10 p. https://doi.org/10.1016/j.gfs.2020.100429
4. Bazile D., Jacobsen S.E., Verniau A. 2016. The global expansion of quinoa: Trends and limits. Frontiers in Plant Science, 7 (622) : 6 p.
https://doi.org/10.3389/fpls.2016.00622
5. Euromonitor scenarios
6. Nowak, V., Du, J., & Charrondière, U. R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food
chemistry, 193, 47-54.

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