ArticleFood science & nutrition2025
Utilizing Quinoa Flour for Functional Lavash Bread Production.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- From Germinated Pseudocereals to Functionalized Bread: The Role of the Food Matrix in Protein and Phenolic Bioaccessibility.Foods (Basel, Switzerland) · 2026Article
- Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour.Journal of food science · 2026Article
- Utilizing Quinoa Flour for Functional Lavash Bread Production.Food science & nutrition · 2025Article
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lavash bread is a traditional food in West Asia and the Middle East, with its consumption increasing in recent years. This study aimed to assess the impact of adding 5%, 10%, 15%, and 20% quinoa flour on the rheological properties of wheat dough, as well as the sensory and chemical characteristics of lavash bread. As the quinoa flour content increased, sedimentation value and mixing tolerance index decreased, while water absorption, dough development time, and dough softening increased. The addition of quinoa flour reduced the extensograph energy value and extensibility but increased the extensograph ratio of elasticity to extensibility. Lavash bread made with quinoa flour remained light in appearance, though its lightness (
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