DefinePK

Abstract

In recent years, the negative changes created by climate change on plants have directed people to search for different plants. Some plants are drought-tolerant, and the water demand is less than other plants. Quinoa (Chenepodium quinoa Wild.) is a gluten-free, single-year plant that contains more protein and low carbohydrates than wheat. It has well-balanced amino acid composition when compared with reference samples from the WHO. Also, quinoa can tolerate various abiotic stresses such as different soil pH, salinity, high solar radiation, cold and night frost. In this study, properties of bread made from quinoa and wheat flour were investigated. Quinoa flour in different ratios (0, 5, 10, 15 and 20 %) was replaced by wheat flour. According the results, Phytic acid content of bread samples increased by 43.6% and TPC content increased by 11.4% with the addition of maximum (20%) quinoa flour. Also, Ca, K, Fe, Mg, Mn and Zn contents of bread samples increased by 27.1, 68.1, 21.2, 57.30, 74 and 11.2 %, respectively with the addition of maximum (20%) quinoa flour