Evaluation of colorimetric properties of crust, crumb and qualitative characteristics of bread enriched with quinoa flour

Bread wheat is the most commonly used types of breads. The most famous breads flat breads and bread products throughout the world is one of the most popular flat breads. Currently, grain and products of it as a very good source of dietary fiber known. Of strategies for improving the properties of bread, using various sources of alternative fiber-like grains such as quinoa is like. Quinoa with the scientific name (Chenopodium quinoa Willd) is one of gynomonoecious plant. Uncooked quinoa cooked quinoa protein yield was 30%. That's why the World Food Organization (FAO) in 2013 as the "International quinoa" was named. In this study, the effect of adding quinoa flour and xanthan gum in bread formulations using response surface method and central composite rotatable design was studied. Independent variables include xanthan gum(0-1/5)% and quinoa flour (15-0) percent. The colorimetric properties, weight loss and overall acceptability was considered as the dependent variable. Increasing the percentage of quinoa flour in bread formulations significant effect on overall acceptability than the control sample (sample without quinoa and xanthan gum), and a dramatic drop in L shell and the brain, a brain, and b shell and weight loss and increase the index of a shell and b breads were produced in the brain. According to the findings, it is suggested to improve the nutritional value of bread these substances be added to bread formulation.