Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6402797 | LWT - Food Science and Technology | 2015 | 7 Pages |
Abstract
Quinoa could partially replace wheat flour in bread, increasing its nutritional value in terms of dietary fibre, minerals, proteins of high biological value and healthy fats, with only a small depreciation in bread quality at 25Â g/100Â g of flour substitution. The high phytate contents were efficiently removed by phytase treatment and the breads were accepted by consumers.
Keywords
DSCInsP4d.m.LSDn.d.InsP6DRIsATCCInsP3standard deviationnot detectedtotal color differenceMineral availabilityOnset temperaturePeak temperaturehue angleLightnessPhytasedry matterAmerican Type Culture Collectiondietary reference intakesDifferential scanning calorimetryMineralschromahigh-performance liquid chromatographyHPLCQuinoa
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Esther Iglesias-Puig, Vicente Monedero, Monika Haros,