J. W. Dudu

Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour

ABSTRACT In this study, hydrothermal treatment conditions for quinoa flour were optimized using response surface methodology, evaluating conditioning time (6–12 h) and drying temperature (50–90°C) against key quality attributes, namely, swelling power and peak viscosity as swelling/expansion indexes, breakdown viscosit...