AU - Haghayegh, Gholamhossein AU - Zavehzad, Nafiseh TI - Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread PT - JOURNAL ARTICLE TA - mdrsjrns JN - mdrsjrns VO - 16 VI - 88 IP - 88 4099 - http://fsct.modares.ac.ir/article-7-30641-en.html 4100 - http://fsct.modares.ac.ir/article-7-30641-en.pdf SO - mdrsjrns 88 ABĀ  - In this study germinated quinoa flour in five levels (0, 5, 10, and 15%) was replaced by part of flour in gluten-free pan bread formulation. For this purpose, protein, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and overall acceptability were evaluated. Protein and moisture were increased by increasing of germinated quinoa flour in the formulation. The samples containing 10 % germinated quinoa flour had the highest specific volume and overall acceptability score and the lowest firmness after 1 and 72 hours after baking. Also, the result indicated the samples containing 10 and 15 % germinated quinoa flour had the highest porosity. CP - IRAN IN - LG - eng PB - mdrsjrns PG - 315 PT - YR - 2019