Influencia de la sustitución parcial de la harina de trigo por harina de quinoa y papa en las propiedades termomecánicas y de panificación de masas

The imports of wheat for breadmaking could be reduced by using flour from other starch sources such as potato and quinoa.The thermomechanical properties of dough and the physical characteristics of bread, made from quinoa-wheat and potato-wheat composite flours were evaluated in this study. The perc...