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).
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