Formulation Optimization of Gluten-free Bread based on Quinoa, Corn and Rice Flour

Patients with celiac disease should avoid consuming products that contain gluten. Therefore, planning to produce gluten-free products, especially bread, as well as improving their quality is important. In this study, the effect of quinoa flour as a rich source of fiber, minerals and Lysine on the quality characteristics of gluten-free bread based on rice flour was studied.
In this study the effects of three different treatments including quinoa flour (0 to 30%), corn flour (0 to 30%) and xanthan gum (0 to 1. 5%) on the quality characteristics (color, texture, specific volume) and chemical content (moisture, ash, fat, crumb swelling) of gluten-free bread were investigated. The findings were modeled and analyzed with central composite design.
The results showed the quadratic model fitted to response was significant (p≤ 0.05), and lack of fit for these models was non-significant (p> 0.05). Therefore, the model was approved for fitting information. Bread enrichment with quinoa flour caused improvements in the specific volume, moisture, ash, texture and color of the samples.
The results showed that quinoa flour usable for improving the quality of gluten-free bread. The formulation was optimized at 19.39% quinoa flour, 9.39% corn flour and 1.5% xanthan gum.