# Utilizing Quinoa Flour for Functional Lavash Bread Production

## TL;DR

This study shows that adding quinoa flour to lavash bread improves its nutrition and texture while keeping it tasty and appealing.

## Contribution

The study introduces 20% quinoa flour as an optimal enhancement for traditional lavash bread, improving its nutritional and functional properties.

## Key findings

- Adding quinoa flour increased protein, fiber, and mineral content while decreasing starch.
- Lavash bread with 15–20% quinoa flour showed the best nutritional and functional qualities.
- Quinoa flour improved dough properties and sensory acceptability without compromising taste or appearance.

## Abstract

Lavash bread is a traditional food in West Asia and the Middle East, with its consumption increasing in recent years. This study aimed to assess the impact of adding 5%, 10%, 15%, and 20% quinoa flour on the rheological properties of wheat dough, as well as the sensory and chemical characteristics of lavash bread. As the quinoa flour content increased, sedimentation value and mixing tolerance index decreased, while water absorption, dough development time, and dough softening increased. The addition of quinoa flour reduced the extensograph energy value and extensibility but increased the extensograph ratio of elasticity to extensibility. Lavash bread made with quinoa flour remained light in appearance, though its lightness (L*) decreased, and redness (a*) and yellowness (b*) increased with higher quinoa content. Quinoa also improved the chewiness and flexibility of the lavash bread without affecting its appearance, taste, or odor. Notably, the overall acceptability of the bread increased as the quinoa flour content rose. From a nutritional perspective, protein, lipid, fiber, sugar, and ash contents increased, while starch content decreased with the addition of quinoa. Furthermore, significant increases in the levels of aspartic acid, alanine, arginine, valine, leucine, and lysine were observed. In conclusion, incorporating 20% quinoa flour into lavash bread enhances its nutritional value and functional properties, making it a healthier alternative to traditional wheat lavash.

This study investigated the effects of incorporating 5%–20% quinoa flour into lavash bread. The addition of quinoa improved dough rheology, enhanced protein, fiber, and mineral content, and maintained sensory acceptability. Lavash enriched with 15%–20% quinoa flour showed optimal nutritional and functional qualities.