Abstract:In order to develop quinoa-wheat flour bread with better baking quality，glutamine aminotransferase was used to improve it.Study the effects of transglutaminase（TGase）on the quality of quinoa-wheat flour from the aspects of quinoa-wheat flour's powder parameters，gelatinization characteristics，dough texture，bread baking quality and aging characteristics，etc.The results showed that TGase increased the water absorption of the mixed powder system and prolongd the stabilization time.The gelatinization viscosity of the mixed powder system was increased，and the aging and regeneration of the system were suppressed.With the increased of the amount of TGase，the hardness，springness and cohesiveness of the dough increased.When it exceeded 1.0%，the change was not significant（p＞0.05）.Bread quality results showed that the addition of TGase improved the bread gas holding capacity，increased specific volume，sensory score，elasticity and cohesiveness，and reduced the hardness of bread，but high doses of TGase（＞1.0%）would cause cross over-linking，reducing the quality of bread.The results of aging characteristics showed that the addition of TGase reduced the degree of aging of bread and suppressed the aging of bread.