Quinoa can make a better cookie

Published on December 12, 2022

Move over wheat flour, there’s a new superhero in town! Quinoa, the ‘super grain’, has emerged as a potential savior for cookie lovers. Recent research has discovered that specially bred quinoa varieties, cultivated in Washington state, possess amazing properties when used as an additive flour for commercial cookies. These quinoa-infused treats not only have a delightful texture and ideal ‘spreadability’, but they also pack a powerful punch of fiber and protein. In fact, early taste tests indicate that people prefer cookies with 10% quinoa flour compared to the traditional all-wheat flour ones. Imagine biting into a mouthwatering, guilt-free cookie that nourishes your body while satisfying your sweet tooth! With further experimentation, who knows what other culinary wonders we may uncover when harnessing the mighty powers of quinoa? Grab your apron and get ready to explore this groundbreaking research that could revolutionize the cookie industry!

The ‘super grain’ quinoa has the potential to make a super cookie, according to new research. Researchers found that two types of quinoa, bred specifically to grow in Washington state, had great functionality as a potential high-fiber and protein additive flour for commercial cookies. This means when baked, the cookies had good ‘spreadability’ and texture. Taste tests are still underway, but preliminary results show that people preferred sugar cookies with 10% of the quinoa flour over a traditional all-wheat flour cookie.

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