ArticlePlants (Basel, Switzerland)2021
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 30 citations in OpenAlex.
- Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour.Foods (Basel, Switzerland) · 2025Article
- Effect of nutrient-rich quinoa fraction composite wheat flour on product development.Journal of food science and technology · 2025Article
- Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.Foods (Basel, Switzerland) · 2024Article
- Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.Foods (Basel, Switzerland) · 2023Article
- Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses.Plants (Basel, Switzerland) · 2023Article
- Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.Foods (Basel, Switzerland) · 2022Article
- Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics.Scientific reports · 2022Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H
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Registered trials
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