Dough and breadmaking properties of wheat flour substituted by 10% with germinated quinoa flour.

摘要

There is interest in quinoa as a new cereal crop. Doughs were prepared with hard wheat flour and either ungerminated quinoa flour or quinoa flour from seeds that had been germinated for various times. Mixing, pasting, viscoelastic properties and breadmaking properties of the doughs were determined. Substitution of 10% of wheat flour with quinoa flour germinated for 24 hours produced bread with the largest loaf volume.