Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten free pan bread

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HAGHAYEGH GH.; ZAVEHZAD N.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:88 Page(s): 315-325

Download Full-Text

Persian Verion

View:

276

Download:

Cites:

Information Journal Paper

Title

Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten free pan bread

Author(s)

HAGHAYEGH GH. | ZAVEHZAD N. | Issue Writer Certificate

Keywords

A-amylaseQ1

Germinated quinoaQ1

ProteinQ2

Gluten-free pan breadQ1

Abstract

In this study Germinated quinoa flour in five levels (0, 5, 10, and 15%) was replaced by part of flour in Gluten-free pan bread formulation. For this purpose, Protein, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and overall acceptability were evaluated. Protein and moisture were increased by increasing of Germinated quinoa flour in the formulation. The samples containing 10 % Germinated quinoa flour had the highest specific volume and overall acceptability score and the lowest firmness after 1 and 72 hours after baking. Also, the result indicated the samples containing 10 and 15 % Germinated quinoa flour had the highest porosity.

Cites

No record.

References

No record.

Cite

APA: Copy

HAGHAYEGH, GH., & ZAVEHZAD, N.. (2019). Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten free pan bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 315-325. SID. https://sid.ir/paper/72794/en

Vancouver: Copy

HAGHAYEGH GH., ZAVEHZAD N.. Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten free pan bread. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):315-325. Available from: https://sid.ir/paper/72794/en

IEEE: Copy

GH. HAGHAYEGH, and N. ZAVEHZAD, “Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten free pan bread,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 315–325, 2019, [Online]. Available: https://sid.ir/paper/72794/en

Related Journal Papers