Gluten‐free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten‐free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products. In this research, gluten‐free bread with various substitution of quinoa (0%, 15%, and 25%) was produced and the effects of lipase and protease enzymes on the quality of bread were investigated. The gluten‐free bread properties like physicochemical properties, rheological properties, and bread microstructure were evaluated. Moreover, the sensorial properties were assessed. The results have demonstrated that gluten‐free bread with quinoa flour has favorable properties. Also, lipase and protease enzymes could improve the quality of the bread containing quinoa. Protease and lipase enzymes increased the bread volume, specifically in sample containing 15% quinoa substitution. Moreover, the staling was delayed in sample 25% quinoa substitution. The bread was accepted by consumers, and the highest score belonged to 25% substitution of quinoa flour.

中文翻译：

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藜麦面粉和酶对无麸质面包质量的影响。

无麸质产品通常由大米和玉米粉等精制面粉生产，加工过程中将麸皮分离。这些面粉在营养上不如含麸质的产品丰富。此外，与小麦粉产品相比，无麸质面包还存在一些技术问题，例如质地差，体积小，陈旧过快以及色泽和口味较弱。在这项研究中，生产了具有各种取代藜麦（0％，15％和25％）的无麸质面包，并研究了脂肪酶和蛋白酶对面包质量的影响。评估了无麸质面包的性质，如理化性质，流变性质和面包的微观结构。此外，评估了感官特性。结果表明，无麸质面包和藜麦粉具有良好的性能。同样，脂肪酶和蛋白酶可以改善含藜麦面包的质量。蛋白酶和脂肪酶增加了面包的体积，特别是在包含15％藜麦取代的样品中。此外，样品25％的藜麦取代反应延迟了陈旧时间。面包被消费者接受，最高分属于藜麦粉的25％替代。