Application of quinoa flour in sourdough fermented with Lactobacillus plantarum and evaluation of its effect on the qualitative and nutritional characteristics of Lavash

In the present study in order to increase the nutritional and quality values of Lavash, quinoa flour was used to prepare Lactobacillus plantarum sourdough. The quinoa and wheat sourdough samples then compared in terms of bacterial growth rate, total phenol content and antioxidant activity. The effect of 10– 40 % of quinoa sourdough on sensory properties of bread was also, evaluated. Finally, the best sample obtained from sensory evaluation (containing 25% quinoa sourdough) compared with control samples 1 and 2, prepared with Saccharomyces cerevisiae and 25% wheat sourdough, respectively, in terms of sensory and qualitative characteristics. The results showed the application of quinoa flour in sourdough preparation increased the growth rate of Lactobacillus plantarum compared to wheat flour sourdough. Evaluation of total phenol content and antioxidant activity of wheat and quinoa dough samples before and after fermentation showed quinoa dough has the higher amount of phenolic compounds and antioxidant activity and fermentation process induced to significant increase of mentioned characteristics of dough samples. The results of evaluation the effect of quinoa sourdough on sensory properties of bread showed the sample contains 25% quinoa sourdough had the highest sensory scores compared to control 1 and 2. Evaluation of hardness, staling and moisture content showed no significant difference among the bread prepared with quinoa sourdough and control 1. The results of crust color evaluation of the bread samples showed the addition of quinoa sourdough to bread formulation significantly decreased the amount of 𝐿 ∗ and 𝑏 ∗ parameters but, increased the 𝑎 ∗ value