Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt.were tested.Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), Gun Lubricants and present dietary fibre increased the Falling number.The fermentograph and maturograph tests showed differences in the optim