Partial wheat flour replacement with gluten-free flours in bread - quality, texture and antioxidant activity

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 glutenfree flours.