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

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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Publication Details

Journal
Sustainable Food Technology
Published
2026-01-01
DOI
https://doi.org/10.1039/d5fb00763a
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00
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article

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, Meenakshi Goyal, Gargi Ghoshal
Sustainable Food Technology
Food composition and properties
article

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, Meenakshi Goyal, Gargi Ghoshal
article en

Abstract

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

Sustainable Food Technology
Institute of Chemical Engineering (PL), Amity University (AE), Panjab University (IN)
Zero hunger
Openalex Percentile: Top 7%
Food composition and properties
DOIOpen Access PDFOpenAlex
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