Article ID Journal Published Year Pages File Type
6402797 LWT - Food Science and Technology 2015 7 Pages PDF
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 25 g/100 g of flour substitution. The high phytate contents were efficiently removed by phytase treatment and the breads were accepted by consumers.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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