Efecto De La Harina De Quinua En Las Características Nutricionales Y Sensoriales De Productos De Panificación- Revisión

Ibeth Rodríguez González; Ruth Mary  Benavides

doi:10.22490/ECBTI.4788

Vol. 2 No. 1 (2021)

Published 2021-10-12

Artículos

Effect Of Quinoa Flour On The Nutritional And Sensory Characteristics Of Baked Products - Review

DOI: https://doi.org/10.22490/ECBTI.4788

Ibeth Rodríguez González Universidad Nacional Abierta y a Distancia

Ruth Mary Benavides

PDF (Spanish)

Abstract
References

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.

keywords: Quinoa, flour, process, pseudocereals, bread, Andean grain

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How to Cite

Rodríguez González, I., & Benavides, R. M. . (2021). Effect Of Quinoa Flour On The Nutritional And Sensory Characteristics Of Baked Products - Review. Documentos De Trabajo ECBTI, 2(1). https://doi.org/10.22490/ECBTI.4788

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