Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
Nicodemo C. Jamanca-Gonzales,
Robert W. Ocrospoma-Dueñas,
Yolanda M. Eguilas-Caushi
et al.
Abstract:Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the techn… Show more
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