Research Article
Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
Table 2
Farinograph parameters of dough supplemented with quinoa flour.
| Bread formula | Water absorption % | Arrival time (min) | Dough development time (min) | Stability time (min) | Degree of softening (B.U) |
| Control | 59.50 ±0.50 | 1.50 ±0.01 | 3.33 ±0.29 | 6.33 ±0.28 | 91.67 ±2.88 |
| 5% | 60.50 ±0.50 | 1.50 ±0.00 | 4.16 ±0.29 | 6.50 ±0.29 | 91.66 ±2.87 |
| 10% | 61.17 ±0.29 | 1.50 ±0.29 | 4.83 ±0.28 | 7.33 ±0.29 | 98.33 ±2.89 |
| 15% | 62.16 ±0.28 | 1.50 ±0.26 | 4.83 ±0.28 | 7.36 ±0.29 | 91.67 ±2.89 |
| 20% | 62.17 ±0.29 | 1.45 ±0.28 | 4.66 ±0.29 | 7.43 ±0.29 | 100.00 ±5.00 |
| 25% | 63.17 ±0.29 | 1.45 ±0.21 | 4.66 ±0.29 | 6.16 ±0.29 | 115.00 ±5.00 |
| 30% | 63.83 ±0.29 | 1.45 ±0.30 | 4.16 ±0.30 | 5.50 ±0.50 | 145.67 ±5.00 |
|
|
Values with different letter in the same column were significantly different at p ≤ 0.05.
|