An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting quinoa (QF) at different addition levels and particle sizes (PS). Experimental variation prediction ?-amylase activity, rheological properties, bread characteristics were estimated using mathematical models. decrease in falling number index, water absorption, speed protein weakening, gas retention coefficient dough, maximum creep-recovery compliance, volume firmness was achieved increase PS. When QF level rose, values following parameters decreased: stability, starch retrogradation, extensibility deformation energy, viscosity factor, gelatinization temperature, quality parameters. Dough properties are important for showing behavior during processing, which impacts quality. For each PS has identified optimal improving The best composite flours, regarding characteristics, contain 9.13% large, 10.57% medium, 10.25% small These results may help or range diversify making products.