. 2004. How well do early-generation quality tests predict flour performance? Can J. Plant Sci. 84: 71-78. A wide range of flours varying in protein content, strength and baking quality were used to investigate the relationship between early-generation screening tests at the Cereal Research Centre, advanced generation testing at the Grain Research Laboratory (GRL) and pilot-scale commercial testing at the Canadian International Grains Institute (CIGI) and Warburton Foods Ltd. Correlations among flour protein content, mixograph, farinograph and baking characteristics were performed. Strong correlations were found between protein content, mixograph peak height and mixograph total energy with baking water absorption at advanced, and pilot-scale commercial levels of baking, which gave a good indication of all baking quality parameters. Mixograph characteristics and protein content from early generation tests furnished information that correlated with baking data and with farinograph measurements.
Improvisation towards a healthy lifestyle is a necessity of today. Quinoa is a pseudo cereal and it's seed is rich in essential amino acids such as methionine, threonine and lysine which are limiting in most other cereals. It also contains large amounts of minerals like calcium, iron, zinc and copper. Hence, it can be used in preparation of fortified products. The influence of fortification of wheat flour with quinoa seed flour in different ratios (90:10), (80:20), (70:30) and (60:40) were studied. The proximate analysis, sensory analysis and physical properties of samples were analysed. On the basis of nutritional value, biscuits with ratio (60:40) were acceptable as it contains high fibre content and high ash content as compared to other samples. On the basis of sensory evaluation, whole wheat flour biscuits and 10% fortified biscuits scored highest among all samples. Fortified quinoa seed flour biscuits were found to be highly nutritious.
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