Special attention has been given in recent years to quinoa (Chenopodium quinoa Willd.) due to its high nutritional value and high-quality protein content. Quinoa seeds also contain various bioactive substances. Quinoa seed is rich source of phenolic compounds, particularly flavonoids, with healthpromoting and/or disease preventing properties. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal and is a native crop grows in many different regions and under various climate conditions. Quinoa has

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... a broad genetic diversity, which allows it to adapt to various environments. (Jacobsen, 2003) . The total phenolic content of quinoa seeds was studied and was 7.79 mg/ g and the flavonoid content in our investigated quinoa variety was 10.21 mg/ g. For bread making, seeds were soaked in tap water overnight for de-bittering. The soaking process stopped when there is no foam formed. Preparing of pan bread was done by using the following ingredients 100 g wheat flour, 1.5 g instant active dry yeast, 2.0 g salt, 2.0 g sugar, 3.0 g shortening and water. And substitute the wheat flour by ratios up to 20% Main results reveal that the loaf specific volume decreased with the substitution with quinoa flour. The panelists found the crumb more dense and compact in bread 20% of quinoa flour compared to the control and also crust colour, crumb colour, and taste attributes. Bread parameters such as loaf specific volume, weight, crust and sensory properties were affected by the incorporation of quinoa, especially at 20% of addition, whereas the nutritional quality was increased. These new bread products were still accepted by the panelists. Quinoa is gluten-free and easy to digest; quinoa flour can used in wheatbased and gluten-free baking. Quinoa grains are used to make flour, soups, breakfast cereals. In conclusion, whole quinoa flour could be a good replacement for wheat flour in bread formulations, increasing the product's nutritional value in terms of dietary fiber, minerals, proteins and healthy fats, with only a small depreciation in bread quality at 15% of flour substitution.