Evaluation of Nutritional, Technological and Sensory Properties of Gluten free Rice Bread Containing Semi Cereal

Celiac is an autoimmune digestive disease that gluten free diet is the only treatment. Today food science researcher concern on enrichment of gluten free products. So the aim of this study was application quinoa, amaranth and buckwheat Flour in levels of 5, 10 and 15% as rice flour replacer in gluten free bread and evaluation nutritional, technological and Sensory Properties of final product. The results indicated by application semi cereal and amount of these flour, protein, ash, moisture and L* value were increased. Also replacement of quinoa flour increased specific volume of gluten free rice bred. Although three flour had effect on increasing porosity, softness in compare to the control. Also the results showed buckwheat and amaranth respectively increased the amount of a* and b* values of gluten free bread crust. Finally panelist introduced the samples containing semi cereal especially quinoa and amaranth as the best sample. So on results it can be said application semi cereal in bakery products improvement quantity and quality and increasing marketing of final products.