Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids

Rice and corn flour/starch are frequently used in producing gluten-free products which are usually characterized with high starch and low fiber content, poor texture, insufficient volume, short shelf life, fast staling, and easy crumbling. The objective of this study was to use amaranth, quinoa, chia flours by separately or as a mixture and corn starch with different ratios as an alternative to wheat/rice flour using several hydrocolloids at different levels to improve the technological properties of dough and bread, to enhance the nutritive value of gluten-free breads, and to avoid the negative effects caused by ingestion of gluten for coeliacs. 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. Increasing the ratio of pseudocereal flours 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. The 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. Amaranth, quinoa, and chia flours can be successfully incorporated into gluten-free formulation with hydrocolloids to produce gluten-free breads without negatively affecting the sensory properties of the loaves. Present study suggests that pseudocereals can represent a good-healthy alternative to ingredients used in the manufacture of gluten-free breads.