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This research aims to explore the effects of quinoa seed flour on the nutritional composition and properties of wheat bread.

A Wheat Bread Fortified With Quinoa Seed Flour: Physico‐Chemical Properties, Phenolics, Fatty Acids, Lipid Index Values, and Nutrients

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Randomized trial examines nutritional benefits of quinoa-infused wheat bread, indicating enhanced health properties.

This research aims to explore the effects of quinoa seed flour on the nutritional composition and properties of wheat bread.
Breads were prepared with varying concentrations of quinoa seed flour and analyzed for nutritional content.
Sensory properties and color values of breads were evaluated against control samples.
Fat content, phenolic compounds, antioxidant activity, and mineral contents were measured.
Breads with 45% quinoa flour showed phenolic content of 73.99 mgGAE/100 g compared to 31.27 mgGAE/100 g in control.
Antioxidant capacity increased to 5.64 mmol/kg in 45% quinoa bread, from 4.68 mmol/kg in control.
Mineral content for potassium increased from 2270.29 mg/kg in control to 5012.86 mg/kg in 45% quinoa flour bread.

AlJuhaimi et al. (2026) studied this question.

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