Present and Future Uses of QS

Quinoa flour does not have good baking properties like wheat gluten proteins. The wheat proteins are able to form a viscoelastic network when flour is mixed with water to form dough, and these viscoelastic properties allow the use of wheat to produce bread and other processed foods (Shewry et al., 2002). Quinoa bread has been made by including 10% of wheat flour (Chauhan et al., 1992a,b). However, the enzyme 

Abeywardena, M., McLeannan, P., and Chamock, J. (1991). Differential effects of dietary fish oil on myocardial prostaglandin 12 and thromboxane A2 production. Am. ]. Physiol. 260, 379-385. 

Abugoch, L., Romero, N., Tapia, C., Silva, J., and Rivera, M. (2008). Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates. ]. Agric. Food Chem. 56,4745 750. 

Ahamed, T., Singhal, R., Kulkami, P., and Pal, M. (1996). Physicochemical and functional properties of Chenopodium quinoa starch. Carbohydr. Polym. 31(1-2), 99-103. 

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