Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour
Olayemi Eyituoyo Dudu, Olawunmi Olumayowa Bolaji, Taiwo Adedola Olotu, Rukayat Abidemi Tajudeen, Jessica Wemimo Dudu, Samson Adeoye Oyeyinka · 2026
Read Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour by Olayemi Eyituoyo Dudu, Olawunmi Olumayowa Bolaji, Taiwo Adedola Olotu, Rukayat Abidemi Tajudeen, Jessica Wemimo Dudu, Samson Adeoye Oyeyinka (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13613136.txt.
Description
Olayemi Dudu and five co-workers set the best water and heat prep for quinoa flour and tested it in bread. Quinoa is rich in food worth but its flour acts in odd ways in bake work. The team used face tests to shift soak time and dry heat. Grade aims took in swell force, thick flow acts, melt traits, and stale drift. The best mix soaked seeds twelve hours and dried them at 50 degrees Celsius.
Dry heat swayed the flour's traits most. Treated flour took in more water and oil and packed in a more dense way. Melt and thick scores fell, a sign of less stale drift. The team then swapped ten to 30 percent of wheat flour in dough with the treated quinoa flour. The 2026 study joins prep traits to hands on bread work.
Catalog record
| CREATOR | Olayemi Eyituoyo Dudu, Olawunmi Olumayowa Bolaji, Taiwo Adedola Olotu, Rukayat Abidemi Tajudeen, Jessica Wemimo Dudu, Samson Adeoye Oyeyinka |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 55 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |