Effect of nutrient‑rich quinoa fraction composite wheat flour on product development.

To study the characteristics of bread by incorporating
nutrient-rich quinoa flour as a new source for product
development. Wheat flour was replaced by fractionated quinoa
flour in different variations from 0%QF to 20%QF: 0%,
5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical
studies resulted in higher protein and fiber content
for the higher blend. Functional properties also reported
higher WAC and swelling power for the quinoa addition
to WF. Farinograph data revealed higher Water absorption
(72.96 ± 0.02) and dough development time (4.92 ± 0.05)
for higher blends than WF. Amylograph results in lower
peak viscosity and HPV. DSC onset temperature is higher
for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03).
DSC data reported that adding quinoa flour showed higher
gelatinization temperature and enthalpy. Incorporation of
5–20% quinoa flour with wheat flour gradually decreased
the loaf volume of Bread compared to the WF bread, but up
to 10% substitution bread becomes acceptable in taste and
eating quality, but after 15–20% bread becomes challenging
and not acceptable. A blend of nutrient-rich fractions of
quinoa flour and WF bread resulted in progress in nutrition
and better sensory attributes.