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International Journal of Food Science

International Journal of Food Science / 2019 / Article / Tab 7

Research Article

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

Table 7

Baking quality characteristics of quinoa flour-based flat bread.
Bread formulaWeight (g)Volume (Cm3)Specific volume  
(Cm3/g)		Baking loss %Roundness 
(cm)		Height 
(cm)		Baking time 
(Sec.)
Control84.52 ±1.19191.33 ±7.632.27 ±0.0220.48 ±1.8817.63 ±0.557.83±0.76115
5%82.20 ±1.37180.00 ±5.002.19 ±0.0122.03 ±2.6619.47 ±0.458.00 ±0.50115
10%81.43 ±1.29179.00 ±5.002.20 ±0.0122.10 ±2.2619.00 ±0.008.00 ±1.00120
15%81.28 ±1.62178.01 ±5.002.19 ±0.0222.56 ±1.3517.67 ±0.589.00 ±1.00125
20%81.16 ±1.61176.33 ±7.642.17 ±0.0118.09 ±0.5517.97 ±0.958.67 ±0.58125
25%82.07 ±1.05176.00 ±5.002.14 ±0.0221.57 ±0.9817.97 ±1.058.63 ±0.55130
30%81.13 ±0.88177.33 ±8.272.18 ±0.0321.52 ±1.3417.00 ±1.737.83 ±0.29130
Values with different letters in the same column indicate significant differences (P≤ 0.05). WF = wheat flour; QF = quinoa flour.