Effect of partial substitution with precooked rice and amaranth flours on the technological and nutritional characteristics of bread.

Developing innovative products by rescuing ancestral raw materials with high nutritional value is a challenge for researchers; the objective of this research was to develop breads quality partially substituting wheat flour precooked amaranth and brown rice flour. To establish formulations, Design Expert Ver 8.0 software used; substitution levels cover range from 5% 30%; sponge method used because it offers better crumb quality. Bread analyzed in terms chemical composition, specific bread volume, width/height ratio central slice, structure firmness, sensory analysis. Starch thermal properties were studied starch hydration properties. The incorporation blend increased protein, lipid, fiber, ash myoinositol phosphate contents. best mixture contains 20% 10% rice, obtained has soluble/insoluble fiber close 1:2, which presents most effective physiological action protein content that could requirement adults.