الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
This study aimed to evaluate the effect of substituting WF with different levels of QF, MF (10 to 40%) and BF (10 to 30%) on the chemical-physicochemical properties, color, rheological properties as well as the physical properties, sensory, crust and crumb color and texture profile of the formulated pan breads, balady flat bread and layer cake. The results of this study could be summarized as follow: Quinoa flour had a higher contents of ash, protein, fat, Fe, Mg and K than WF, MF and BF. Substituting with different levels of QF, MF, BF and MGF increased ash, protein, fat, fiber, starch damage (except MF), stretching values, peak viscosity, breakdown and final viscosity. While, decreased total carbohydrate, wet gluten, dry gluten, lactic acid SRC, energy and pasting temperature. Substituting with QF and MGF increased falling number. Meanwhile, substituting with QF and MF decreased the L* and a* value. Substituting with MF and MGF caused a decrease in water SRC, sodium carbonate SRC and water absorption. While, substituted with QF caused a decrease in dough development time and dough stability time. Pan brad formulated with different levels of QF, MF, BF and MGF had a higher contents of Fe, Cu, Zn, Ca, Mg, and K; as well as, hardness, cohesiveness and gumminess values which by increasing the storage time while resilience decreased. Meanwhile, hardness, gumminess and chewiness of layer cake were decreased by increasing the substitution levels. Substituting with MF and BF increased L* of crumb pan bread and cake weight and cake volume. Substituting with 20% QF and BF and 40% MF and 10% MGF increased the L* of crumb layer cake. The alkaline water retention capacity of balady flat bread increased after storage for 24, 36 and 48 hr by increasing QF levels. The most acceptable was detected pan bread was detected at up to 10% and up to 20% of balady flat bread and different levels of layer cake.