TY - JOUR T1 - Evaluation of replacement of potato-rice flour by germinated quinoa flour on textural properties and overall acceptability gluten-free pan bread TT - بررسی تأثیر جایگزینی آرد سیب زمینی-برنج با آرد کینوآی جوانه‌زده بر ویژگی‌های بافتی و پذیرش کلی نان قالبی بدون گلوتن JF - mdrsjrns JO - mdrsjrns VL - 16 IS - 88 UR - http://fsct.modares.ac.ir/article-7-30641-en.html Y1 - 2019 SP - 315 EP - 325 KW - a-amylase KW - germinated quinoa KW - protein KW - gluten-free pan bread N2 - 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. M3 ER -