Abstract
To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%–30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer interest in the proposed bread. Protein and fiber contents in breads exceeded the control values up to 22% and 125%, respectively. All of breads overcame control specific volume (1.46 ± 0.05 ml/g) by 6%–10%. Due to the quinoa fiber, breads presented a softer cell structure than control with greater cell area fraction (28.9%–37%) and cell density (52–69 cell/cm2). With increasing percentage of quinoa, color difference (Δ
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