Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread

In this research, quinoa flour (QF) and buckwheat flour (BF) were used up to 20 % in the formulation of bread, replacing wheat flour. The formulated breads were evaluated for physical quality parameters, chemical and sensory properties. The highest ratios of QF and BF adversely affected volume and hardness values of the breads. Generally Fe, K, Mg, Mn, and Zn contents of the breads increased with increasing levels of QF and BF. While phytic acid content of the control bread was found to be 53.23 mg/100 g; this antinutrient increased up to 137.80 mg/100 g with 20 % QF usage. Bread containing 10 % QF or BF gave similar sensory scores compared to control. Also, bread produced with a QF:BF blend (50:50 w/w) at a 20 % level replacing wheat flour gave good sensory quality values except for pore structure.