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This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine). From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased. The addition of QF adversely affected on the specific volume of pan bread. The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF. Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form. The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample. Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2). The rate of staling of bread contained QF lower than control sample. Glutenfree biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and ricequinoa composite flour. The addition of corn and rice flour adversely affected on the thickness, diameter and spread ratio. The highest spread ratio was noticed in the biscuit made from 100% QF. It is worth mentioning that the biscuit made from 100 % QF or that of corn and ricequinoa composite flour gave the biscuit with sensory acceptable. On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.

Physicochemical, cooking quality and sensory characteristics of noodles enriched by extracted flaxseed mucilage were evaluated. Noodles were prepared with replacement wheat flour with different mucilage concentrations and drying at different temperatures. Generally, physicochemical and noodle quality characteristics improved with adding flaxseed mucilage compared to control sample. The correlation between optimum cooking time with mucilage concentrations and drying temperatures established by nonlinear regression. The obtained data of cooking yield, swelling index, cooking loss and nitrogen loss were analysed using the two-dimension response surface method. The mucilage concentration of 3% and drying temperature ranging between 68.2 and 70°C were the best condition to prepare the noodle with high cooking quality compared to the control sample. The received scores from sensory evaluation showed that replacement of wheat flour by flaxseed mucilage improved the texture and overall acceptability of prepared noodle.

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