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    Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour

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    http://hdl.handle.net/10217/88510
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    Chase_colostate_0053N_12738.pdf (1.179Mb)
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    Abstract
    Quinoa (Chenopodium quinoa Willd) is a plant that is native to South America and is grown in the Andean mountains. The quinoa plant is resistant to harsh weather conditions and drought. It is a gluten free (GF) grain and has significance in making a GF yeast bread for people who cannot safely consume gluten proteins due to celiac disease, gluten allergies, or other issues. Most GF yeast breads on the market are made with a large portion of white or brown rice flour, which is neutral in taste, easily digestible, but low in vitamins and nutrients compared to quinoa flour. Quinoa flour is more ...
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    Author(s)
    Chase, Caraline Bianchetto

    Advisor(s)
    Stone, Martha

    Date Issued
    2014
    Format
    born digital; masters theses
    Collections
    • 2000-2019 - CSU Theses and Dissertations
    • Theses and Dissertations - Department of Food Science and Human Nutrition

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