Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour
Ya Yun Feng,
YiLin Zhu,
Zhuo Wang
et al.
Abstract:Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50% (w/w) WQF were investigated in the present work. Results showed that water soluble index and swelling power of mixed flour decreased gradually as the WQF conten… Show more
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