International Journal of Food Science / 2019 / Article / Tab 1

Research Article

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

Table 1

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

IngredientsBlends
C5%10%15%20%25%30%
QFQFQFQFQFQF

Wheat flour100959085807570

Quinoa 
flour
051015202530

Yeast (gm)1.51.51.51.51.51.51.5

Salt (gm)1111111

Water (ml)59.560.56162626364

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