Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds [PDF]
Acta Agronómica, 2018 Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition.
Olga Lucía Torres Vargas +2 more
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Utilizing Quinoa Flour for Functional Lavash Bread Production. [PDF]
Food Sci NutrLavash bread is a traditional food in West Asia and the Middle East, with its consumption increasing in recent years. This study aimed to assess the impact of adding 5%, 10%, 15%, and 20% quinoa flour on the rheological properties of wheat dough, as well
Akturfan M, Yalçın S.
europepmc +2 more sources
The effect of Quinoa flour and enzymes on the quality of gluten-free bread. [PDF]
Food Sci Nutr, 2020 Gluten-free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products.
Azizi S, Azizi MH, Moogouei R, Rajaei P.
europepmc +2 more sources
Quinoa Grain to Improve the Nutritive Value and Functional Ingredient for Breadsticks [PDF]
Egyptian Journal of Nutrition, 2020 This investigation aimed to substitute wheat flour (72%) extraction with milled quinoa flour to breadsticks improve quality. The chemical composition of quinoa flour and wheat flour (72%) were determined, then added quinoa to wheat flour(72%) at levels ...
*Lamia. M . Lotfy, Mona. E.M.Naga
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Journal of Food Quality, 2022 This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight).
Gülşah Çalışkan Koç +1 more
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Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread [PDF]
Journal of Food and Dairy Sciences, 2018 The effect of adding corn flour to quinoa flour (Chenopodium quinoa) at different levels was studied. The proximate chemical composition, physical properties and sensory evaluation of gluten free pan (GFP) bread made of corn flour and quinoa flour at ...
Mona Khalil +3 more
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Preparing Gluten-free Cookies for Children From Quinoa and Papaya Powder [PDF]
Food Technology Research Journal, 2023 The increasing interest in improving the nutritional value of gluten-free products has prompted extensive exploration of various ingredients to create functional and valuable options in this field. This paper aims to study the suitability of using quinoa
Hanan, A. Hussien +1 more
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Effect of Dry Heat Treatment on the Structure of Quinoa Flour and Rheological Properties of Dough
Shipin gongye ke-ji, 2023 Quinoa flour was subjected to dry heat treatment at room temperature (for control), 110, 130 and 150 ℃ for 1 h, respectively, and different treatments quinoa flour 15% and wheat flour 85% (w/w) were mixed to make bread, the effects of dry heat treatment ...
Yali ZHOU +7 more
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Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Gluten-free (GF) products are indispensable for people with celiac disease because till date the only treatment is to follow a GF diet. Besides this, nowadays, people are more interested in following a healthy diet, so they are looking for nutritious ...
Iulia Elena SUSMAN +3 more
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FORTIFICATION OF PASTA WITH BARLEY FRACTION HIGH B-GLUCAN AND QUINOA FLOUR [PDF]
مجلة بحوث التربية النوعية, 2020 Much attention has been given recently to improve the nutritional value of foods. In this study, the effects of non-traditional flours on cooking quality, texture, composition, and consumer acceptance of pasta were evaluated.
Sohair Mohamed El-Kayati +3 more
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