Study oftexturaland storableproperties of Barbaribread enriched with quinoa flour

Flat breads are the most consumed bread in Iran. Barbari is one of them, it is a traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) and xanthan gum (0-1.5%) on quality properties of Barbari. Quinoa is pseudo cereals that because of the valuable features such as lysine and fiber is concerned. The results showed that adding this ingredient decreased homogeneity and increased contrast and entropy. The increase firmness and reduce springiness in the context of breads along with increasing enrichment was observed during storage. However, samples containing 9.1% quinoa flour and 1.25% of xanthan gum in addition to having the best quality.