Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour

• DOI: 10.29252/nfsr.5.3.33
• Publication Date: 2018-09-29T08:36:26Z
• Authors: Behzad Nasehi; ; Shima Jaldani; ; Hassan Barzegar
• Keywords: Leavening agent; Ingredient

Background and Objectives: Flat breads are the most consumed bread in Iran.Barbari one of popular ones, is traditional flat leavened Iranian Iran some other countries Middle East. Materials Methods:The aim this study was to evaluate effect substitution wheat flour by whole quinoa (0-15% substitution) xanthan gum (0-1.5%) on quality properties Barbari bread.The effects additions preparation parameters such as specific volume, textural characteristics, image processing, differential scanning calorimetry (DSC), electron microscope (SEM) were determined Response Surface Methodology (RSM) using a central composite design. Results:The results showed that addition decreased porosity increased firmness, but springiness.According results, optimized sample selected 9.1 % 1.25 gum.Then, structure starch granules, enthalpy, crude fiber mineral content control samples evaluated.Results compared bread.In spite that, enthalpy fortified higher.Conclusions: Due appropriate nutritional value proper texture, therefore ingredient could be used substitute for formulation.