# Assessing the Performance of Different Grains in Gluten-Free Bread Applications
## 3 Results and Discussion  
### Proximate Composition of Flours  
The proximate composition of quinoa, millet, sorghum and rice whole flours is shown in Table 1. The highest proteins content of 14.05% was registered for quinoa flour. According to [PERSON] et al. [4], quinoa has a similar protein content with the highest strains of wheat, with lower amounts of glutinous proteins. In addition, quinoa was reported as a source of complete protein, having a well-balanced amino acids composition needed for human diet, having high contents of methionine and lysine [6]. Moreover, [PERSON] et al. [6] noted that the value of quinoa protein is similar to casein in milk. According to [PERSON] et al. [8] the percentage of lysine in the quinoa proteins is 6.9%, much higher than in sorghum (2.2%), millet (3.1%) or wheat (2.9%). Regarding the methionine content of the total proteins from quinoa, millet and sorghum, the percentages are in the 2.5-3.6% range, significantly higher compared to wheat proteins which have 1.8% [8]. [PERSON] et al. [27] appreciated that the high level of lysine from quinoa proteins is due to the high amount of albumins and globulins which are rich in this amino acid. The proteins content of sorghum whole flour was 10.29%, close to the results reported by [PERSON] et al. [14] for red sorghum whole flour (10.05%) and white sorghum whole flour (11.77%). [PERSON] et al. [28] analyzed the sorghum protein quality, and observed the high amino acid scores that varied between 0.9 and 2.6, except for lysine, methionine and cysteine. The sorghum proteins include albumins, globulins, kafirins, cross-linked kafirins and glutelins, among which the kafirins represent about 80% of decorticated flour protein [29]. In case of millet, the proteins content was 11.01%, comparable to the value of 10.75% reported by USDA [30]. According to [PERSON] et al. [31], different millet species present large variations of proteins content, ranging from 7.3-8.3% in case of finger and kodo millet, to 14.5% in case of pearl millet; the proso and foxtail millet have protein contents of 11-11.3%. [PERSON] and [PERSON] [32] reported for proso millet proteins an essential amino acid index of 0.51, and the amino acids scores of 0.47 for lysine, of 0.78 for tyrosine and of 0.75 of cysteine and methionine. Among the investigated whole protein flows, the smallest proteins content of 6.18% was registered for rice flour (Table 1), lower compared to the results of 7.23% reported by USDA [30], or 7.5% by [PERSON] et al. [31]. The results shown in Table 1 indicated that the fat content varied from 5.29%, for quinoa flour, to 2.16%, for rice flour. Higher fat contents of 6.0, 6.4 and 6.8% were reported by [PERSON] et al. [10] for whole quinoa white grain, red grain and black grain, respectively. On the other hand, [PERSON] et al. [11] reported lower fat content of 4.7-5.3% for different varieties of quinoa. Sorghum and millet flours presented fat contents of 3.17 and 3.91%, respectively, while [PERSON] et al. [8] reported values of 5 and 3.7%, in case of white and red sorghum, and 4.1% for millet flour. The fat content of rice whole flour was 2.16%. The lipids are divided into free and bound fractions, the free lipids being the most present fractions [6]. [PERSON] et al. [16] reported the presence of free lipid fractions of 2.0-4.1 and 5.6%, and of 0.1-0.56 and 0.6-0.9% for bound fractions in sorghum and millet, respectively. In case of quinoa flour, [PERSON] and [PERSON] [6] reported for free and bound lipids fractions values of 3.23 and 0.28 g/100 g flour, respectively. The lipid composition of quinoa stands out in the relation to the rest of cereals analyzed, through the fatty acid profile that is comparable to that of corn and soybeans [9]. The major saturated fatty acid is palmitic acid (about 10%), while the oleic, linoleic and alpha-linolenic acids represents about 19.7-29.5, 49-56.4 and 8.7-11.7%, respectively [8; 9; 10].