Study of the functional properties of the corn flour proteins (&lt;em&gt;Zea mays&lt;/em&gt;), barley (&lt;em&gt;Hordeum vulgare&lt;/em&gt;), quinoa (&lt;em&gt;Chenopodium quinoa&lt;/em&gt;), potato (&lt;em&gt;Solanum tuberosum)&lt;/em&gt;, and wheat (&lt;em&gt;Triticum aestivum&lt;/em&gt;) national and imported intended for use in baking and noodles