Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Table 1

Recipe of flat bread supplemented with quinoa flour (g/100g).

Ingredients	Blends
	C	5%	10%	15%	20%	25%	30%
		QF	QF	QF	QF	QF	QF
Wheat flour	100	95	90	85	80	75	70
Quinoa; flour	0	5	10	15	20	25	30
Yeast (gm)	1.5	1.5	1.5	1.5	1.5	1.5	1.5
Salt (gm)	1	1	1	1	1	1	1
Water (ml)	59.5	60.5	61	62	62	63	64

C= 100% wheat flour; QF = quinoa flour.