Germinated quinoa flour as a functional ingredient in wheat bread: Impact on dough microstructure, rheology, and nutritional-sensory profile

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DOI:10.1016/j.foodhyd.2025.112407
作者：Yanan He ,?Yaxuan He ,?Jiayin Huang ,?Huan Sun ,?Lin Cheng ,?Jing Zhang ,?Jun Liu ,?Haijie Liu
文献类型：期刊论文
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Elsevier

Abstract：This study aimed to elucidate how controlled quinoa germination modulates gluten-starch interactions through quinoa protein modifications. Building upon its influence on the bread texture at

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