Nutritional and Technological Evaluation of Bread Made with Quinoa Flakes (Chenopodium quinoa Willd)

• Published in: Journal of food processing and preservation Vol. 41; no. 2; pp. np - n/a
• Main Authors: Gewehr, Márcia Flach, Danelli, Daiane, Melo, Lívia Marchi De, Flöres, Simone Hickmann, Jong, Erna Vogt De
• Format: Journal Article
• Language: English
• Published: 01.04.2017
• Subjects: Amino acids; Bread; Chenopodium quinoa; Density; Flakes; Quinoa; Specific volume; Surface layer; Texture

Quinoa has attracted worldwide attention because it is a good source of vitamins, antioxidants and high‐quality protein. Quinoa can be added to food products for the purpose of improving their nutritional composition. In this work, we determined the physicochemical characteristics of quinoa flakes a...