Abstract
This study investigated the quality of gluten-free breads prepared with amaranth, quinoa, and white sorghum millet flour. Bread made with white sorghum millet flour allowed 100-150% added water that was the narrowest range among the flours used for bread making in this study. Breadcrumbs from the white sorghum millet bread became harder as the quantity of water added increased. Breads were prepared with quinoa and amaranth flour by adding 70-300% and 60-120% water, respectively. The amaranth flour breadcrumbs were viscous with coarse air bubbles. Quinoa flour bread had the highest specific volume and the softest crumbs. The white sorghum millet flour bread prepared with the optimal quantity of water was hard and elastic. The amylose content of white sorghum millet flour bread was high with components similar to rice flour, and increased damaged starch. A rapid visco analyser was used to evaluate the pasting characteristics of the flours studied. The breakdown and setback values, considered relevant in bread making, were lowest for the quinoa flour bread.
