The Quality and Microbiological Stability of Quinoa-enriched Wheat Bread

Quinoa flour has high nutritional qualities and is a promising source of functional food ingredients for baked goods. Quinoa was successfully used for enriching wheat bread by domestic and foreign researchers. However, increasing the concentration of quinoa flour decreases the volume yield of wheat bread. This study ultimately aims to increase the organoleptic and structural indexes and the microbiological stability of bread enriched by 17% quinoa flour and 2% wheat protein isolate. We compared the qualities of bread baked using different traditional methods: direct method, indirect method (sponge and dough), and direct method with lactic acid bacteria starter added (LABs from now onward). Compared to other methods, the LABs method decreased the fermentation time, increased air pocket formation, and shaped stability. The addition of LABs starter to the direct quinoa-enriched bread baking method increased the microbiological stability, decreased the staling speed, and reduced rope spoilage risk.