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), and present Custom Tee dietary fibre increased the Falling number.The fermentograph and maturograph tests showed differences in the optimal f