ABSTRACT

Bread is a staple food consumed all over the world. It is mainly made of wheat flour, water, salt and yeasts by a series of processes involving mixing, kneading, proofing, shaping and baking. Bread has an important role in human nutrition. Generally, wheat bread is considered to be a good source of energy and irreplaceable nutrients for human body. Pseudocereals are not often used to produce bread but they can be useful in diet therapy of celiac disease. Homemade breads containing pseudocereals could be an important part of traditional type food, i.e., "slow food", which is now becoming more popular. Specifically, pseudocereals flours show a balanced amino acid spectrum with high methionine and lysine contents and for this reason are superior to common cereals. Pseudocereals flour exhibits higher qualitative and quantitative lipid profiles than wheat flours. Food hydrocolloids are high-molecular weight hydrophilic biopolymers used as functional ingredients in the food industry.