Plant Foods for Human Nutrition

, Volume 65, Issue 3, pp 241–246 | Cite as

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

  • Ana María Calderón de la BarcaEmail author
  • María Elvira Rojas-Martínez
  • Alma Rosa Islas-Rubio
  • Francisco Cabrera-Chávez


Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60–70% popped amaranth flour and 30–40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.


Amaranth Bread making Cookie making Gluten-free 



celiac disease



Financial support from the Mexican Council for Science and Technology (CONACyT), grant S0008-2009-01-115212. Authors are grateful to René Valenzuela and M. Carmen Granados N. for technical assistance in proximate analysis, preparation and evaluation of breads. Thank to Adriana Bolaños Villar for technical support for manuscript preparation.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Ana María Calderón de la Barca
    • 1
    Email author
  • María Elvira Rojas-Martínez
    • 1
  • Alma Rosa Islas-Rubio
    • 1
  • Francisco Cabrera-Chávez
    • 1
  1. 1.Centro de Investigación en Alimentación y DesarrolloHermosilloMexico

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