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Effect Of Quinoa Flour On The Nutritional And Sensory Characteristics Of Baked Products - Review
Substitute wheat flour with Quinoa flour and other cereals is an alternative in making enriched bread, to improve the nutritional content of the product or to make gluten-free products. However, the technological properties of quinoa flour are poor compared to wheat flour, influencing the sensory characteristics desired by the consumer. A review of related studies was carried out that offer information on the main sensory defects found as a result of the substitution of wheat flour in bread and the use of enzymes and lactic acid bacteria to improve quality characteristics.
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