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dc.contributor.advisorStone, Martha
dc.contributor.authorChase, Caraline Bianchetto
dc.contributor.committeememberBunning, Marisa
dc.contributor.committeememberTimpson, William
dc.date.accessioned2007-01-03T05:58:31Z
dc.date.available2007-01-03T05:58:31Z
dc.date.issued2014
dc.description2014 Fall.
dc.descriptionIncludes bibliographical references.
dc.description.abstractQuinoa (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 expensive than rice flour and can impart negative aftertastes. The objectives of this study were to develop GF yeast bread formulas incorporating quinoa flour for rice flour and potato starch at 0, 36, 72, or 100% and obtain sensory and instrumental data on the breads. Specific gravity was calculated on the batter before baking with significant (p<0.05) differences existing among all batters. The 100% GF quinoa yeast bread was (p<0.05) smaller in volume than the other breads. The GF bread made with 100% rice flour and potato starch was significantly (p<0.05) softer (less hardness or firmness values) than the GF breads containing quinoa flour, while the 100% GF quinoa flour bread was firmest and least tender. Crust and crumb color did not (p>0.05) differ among any of the breads. The 100% GF quinoa yeast bread had the lowest water activity (p<0.05). Sensory analysis showed that for tenderness, flavor, and overall acceptability the 100% GF quinoa yeast bread was liked less (p<0.05) compared to the other breads. Based on the instrumental and sensory data collected, both the 36 and 72% QF yeast breads are acceptable GF yeast bread options containing QF.
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierChase_colostate_0053N_12738.pdf
dc.identifier.urihttp://hdl.handle.net/10217/88510
dc.languageEnglish
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019 - CSU Theses and Dissertations
dc.rightsCopyright of the original work is retained by the author.
dc.titleComparison and acceptabilty of gluten-free yeast breads made with quinoa flour
dc.typeText
dcterms.rights.dplaThe copyright and related rights status of this Item has not been evaluated (https://rightsstatements.org/vocab/CNE/1.0/). Please refer to the organization that has made the Item available for more information.
thesis.degree.disciplineFood Science and Human Nutrition
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)


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