No abstract

No abstract

Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten‐free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products. In this research, gluten‐free bread with various substitution of quinoa (0%, 15%, and 25%) was produced and the effects of lipase and protease enzymes on the quality of bread were investigated. The gluten‐free bread properties like physicochemical properties, rheological properties, and bread microstructure were evaluated. Moreover, the sensorial properties were assessed. The results have demonstrated that gluten‐free bread with quinoa flour has favorable properties. Also, lipase and protease enzymes could improve the quality of the bread containing quinoa. Protease and lipase enzymes increased the bread volume, specifically in sample containing 15% quinoa substitution. Moreover, the staling was delayed in sample 25% quinoa substitution. The bread was accepted by consumers, and the highest score belonged to 25% substitution of quinoa flour.

No abstract

No abstract