Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.

ABSTRACT: One of the food industry's challenges is to enhance bread quality from a nutritional point of view without impacting negatively sensorial characteristics and consumer decisions on product choice. This study aimed to assess the baking characteristics of wheat bread supplemented with quinoa flour (QF) of large, medium and small particle sizes at typical doses previously established based on an optimization process, and to evaluate the optimal bread from a physical, textural, nutritional, and sensorial point of view. The results showed a decrease in the Falling number index, water absorption, dough stability, speed of protein weakening, dough extensibility, and creep-recovery compliances for optimal wheat-quinoa composite samples with large and medium particle sizes; meanwhile, for the sample

SUBMITTER: Cotovanu I 

PROVIDER: S-EPMC9964393 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature