Effects of pseudocereals on the quality of gluten free dough and bread

The baking properties of the pseudocereals as potential healthy and good-quality ingredients using different levels of hydrocolloids in gluten-free breads were studied. The pseudocereals significantly showed higher levels of protein, oil, ash and dietary fiber than corn starch. The results of the present study suggest that the pseudocereals can represent a good-healthy alternative to ingredients used in the manufacture of gluten-free breads. The increasing of moisture content, specific volume, L values of crumb color, and hardness of the crumb texture of all breads was associated with the increase in the level of hydrocolloids (2%, 3%, and 4%). Increasing the ratio of pseudocereal flours (10%, 20%, and 30%) showed a dark dough, also, resulted in a reduction in specific volume, L values of bread color and an increase in the moisture content and hardness of the crumb texture in all bread formulations (except in quinoa breads). The bread formulations prepared with the lowest ratio of pseudocereal flours (10%) at the high hydrocolloid concentration (4%) produced bread with good-quality better than that of the control bread in the acceptability. In contrast, the bread formulations prepared using the highest ratio of pseudocereal flours (30%) at the low hydrocolloid concentration (2%) produced bread with poor-quality, compared to the control bread.