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

Table 7

Baking quality characteristics of quinoa flour-based flat bread.

Bread formula	Weight (g)	Volume (Cm^3)	Specific volume; (Cm^3/g)	Baking loss %	Roundness; (cm)	Height; (cm)	Baking time; (Sec.)
Control	84.52 ±1.19	191.33 ±7.63	2.27 ±0.02	20.48 ±1.88	17.63 ±0.55	7.83±0.76	115
5%	82.20 ±1.37	180.00 ±5.00	2.19 ±0.01	22.03 ±2.66	19.47 ±0.45	8.00 ±0.50	115
10%	81.43 ±1.29	179.00 ±5.00	2.20 ±0.01	22.10 ±2.26	19.00 ±0.00	8.00 ±1.00	120
15%	81.28 ±1.62	178.01 ±5.00	2.19 ±0.02	22.56 ±1.35	17.67 ±0.58	9.00 ±1.00	125
20%	81.16 ±1.61	176.33 ±7.64	2.17 ±0.01	18.09 ±0.55	17.97 ±0.95	8.67 ±0.58	125
25%	82.07 ±1.05	176.00 ±5.00	2.14 ±0.02	21.57 ±0.98	17.97 ±1.05	8.63 ±0.55	130
30%	81.13 ±0.88	177.33 ±8.27	2.18 ±0.03	21.52 ±1.34	17.00 ±1.73	7.83 ±0.29	130

Values with different letters in the same column indicate significant differences (P≤ 0.05). WF = wheat flour; QF = quinoa flour.