Utilization of pumpkin seed oil cake and proso millet flour in enhancing gluten‐free bread quality

Abstract

Gluten free bakery products often contain high levels of starch and refined rice flour, ingredients that are hypoallergenic but of low nutritive value. Pumpkin seed cake is a gluten free, nutrient-dense by-product of the oil industry, unfortunately still mainly used as animal feed. This study aimed to optimize the use pumpkin seed cake (10-30 %) flour and proso millet flour (10-50 %), in rice gluten free bread, based on their effect on textural and sensory properties, nutritive value and bread yield, through a central composite design (n = 13). While pumpkin seed cake flour contributed to nutritive value, it had a predominantly negative effect on texture and colour. These drawbacks were somewhat reversed by the proso millet flour, indicating a complementary relationship between the two flours. The optimized gluten free bread can be labelled rich in protein (14.1 g/100 g) and a source of fiber (5.2 g/100 g).