Page 20 - The European Baking Ingredients Market Report 2022 - Volume 1

20 European Baking Ingredients Market Report 2022
INDUSTRY REPORT
Quinoa in baking

However, varietal and because the variations of nutrient E and vitamin B6 with a tocopherol
environmental differences in the values are considerable, where ranging from 1.5 to 4.5 mg/100 g
content of nutrients, bioactive the highest value could be DM and vitamin B6 from 0.5 to 0.8
compounds and saponins are double or triple the amount of the mg/100 g DM. These results show
considerable in quinoa, which is lowest one. These differences are the very high nutritional potential of
important from agricultural and possibly due to the interactions of quinoa, but they also demonstrate
nutritional perspectives. Therefore, several factors, such as varieties/ that more high-quality analytical
to enhance the awareness of the cultivars, analytical methods and data of quinoa are needed when
use of quinoa, more emphasis environmental conditions. In using specific varieties.
should be placed on generating general, high variations in nutrient
data at species level and below at contents of quinoa are observed Gluten-free bread with quinoa
variety level. per 100 g edible portion on a fresh In recent years, interest in
weight basis, for example: protein pseudocereals has emerged
Evaluating existing compositional (10–19 g), total fat (5–9 g) and largely because they are rich
data according to international dietary fiber (9–14 g). Quinoa is a in numerous compounds with
standards is essential for good source of riboflavin, thiamin beneficial properties for human
incorporating specific quinoa and folate. In addition, quinoa health, including proteins, peptides,
(grain or flour) in food formulations contains a high amount of vitamin flavonoids, phenolic acids, fatty

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