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January 1, 2026Sustainable Food TechnologyOpen Access

Effects of quinoa flour addition on composite gluten-free bread: a comprehensive study of microstructural, oscillatory rheology and baking properties of bread dough

Priyana Garg Gargi Ghoshal Meenakshi Goyal

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Key Points

This research aims to examine how adding quinoa flour impacts the microstructure and properties of gluten-free bread dough.
Conducted microstructural analysis of gluten-free bread dough with different quinoa flour additions.
Performed oscillatory rheology testing to assess dough properties.
Evaluated baking properties through standardized tests.
Incorporating quinoa flour enhanced the microstructure of the dough.
Dough with quinoa showed improved elasticity and viscosity in rheological tests.
Overall baking performance was positively affected by the addition of quinoa flour.

Implication

Comprehensive study explores how quinoa flour improves bread dough properties, indicating nutritional benefits.

Abstract

The goal of this research was to conduct a microstructural study of gluten-free bread dough by incorporating nutrient rich quinoa flour (QF).

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Cite This Study

Garg et al. (2026) studied this question.

synapsesocial.com/papers/69c620d515a0a509bde1975b https://doi.org/10.1039/d5fb00763a

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Keep reading

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

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