Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

Quinoa has unique physicochemical and nutritional properties among diverse food grains. Quinoa flour ( QF ) was blended into wheat flour ( WF ) at weight ratios of 85/15, 70/30, 55/45, 40/60, 25/75 and 10/90 to formulate composite flour for the production of cookie, bread and C hinese steamed bread ( CSB ). Physicochemical properties of quinoa–wheat composite flour ( QWCF ) and quality characteristics of the bakery products were characterized. The feasibility of using QF in CSB making was explored for the first time. Compared with products of WF , the resulting products from QWCF had reduced specific volume, and increased density, hardness and chewiness of the texture, darkness, redness, and yellowness of the color. The mold‐free shelf life of bread and CSB increased as a function of QF level. The influence of QF addition on the physicochemical properties of bakery products is product‐type sensitive. Practical Applications Addition of quinoa flour diversifies wheat flour products with certain modification on physicochemical and nutritional qualities, and thus could expand both flours in overall food applications. These findings could provide some insights for industrial research and development using quinoa grain for novel bakery products.