PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY

Abstract

Consumers are increasingly looking for products in which gluten is not present or its content has been reduced by the conversion of conventional raw materials to gluten-free. The influence of the partial wheat flour replacement (from 10% to 40%) with gluten-free flours from amaranth, quinoa and millet on bread properties, including texture and crumb structure of the final product, as well as antioxidant potential and consumer acceptance were evaluated. The effect of replacement on pasting properties of flours mix was determined as well. It was found that the increased addition of millet and quinoa flours resulted in an increased maximum viscosity, whereas adding amaranth flour exerted an opposite effect. The wheat flour replacement influenced the colour of the product reducing its lightness and shifting colour balances as well. Due to a lower content of gluten proteins in the bread formulation the firmness of the crumb increased. Wholemeal flours are good source of antioxidants, antioxidant activity increased with a higher proportion of gluten-free flours.