Optimization of the Formulation and Processing Technology of Quinoa Bread by Response Surface Methodology

Abstract

In order to ensure rich nutrition and diversified taste of bread, quinoa flour is added to provide consumers with a functional healthier bread. Through the single factor and response surface experiments, the production process of the bread was optimized. The optimal formula of quinoa bread was obtained as follows: Quinoa Powder 1%, Yeast Powder 1.00%, and Butter 5.48%. Under the formula, the sensory score of quinoa bread was 95.9.