Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement

Abstract The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G’ and G” values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G’ ...