فهرست نشریات علمی دسترسی آزاد ایران

Context: Considering the importance of bread as a staple food in many countries around the world, including Iran, This study aimed to assess the nutritional values (i.e., protein content, fat content, carbohydrates, vitamins, minerals, and antioxidant activity) of quinoa-wheat bread compared to simple wheat bread. Results: Among 159 initially extracted articles, 38 were selected by screening the titles and removing duplicates and irrelevant papers. Eleven articles were finally included in this review. Overall, the results showed significantly higher protein, fat, and fiber content in quinoa-wheat bread compared to simple wheat bread. Conclusions: Based on the results, the addition of quinoa flour could promote the health benefits of bread by increasing the protein, lipid, fiber, and micronutrient contents. It is suggested to optimize the nutritional value of the Iranian’s staple food by adding quinoa flour to wheat bread.