# Assessing the Performance of Different Grains in Gluten-Free Bread Applications
## 3 Results and Discussion
### Proximate Composition of Flours
According to [PERSON] [33], when compared to quinoa, the sorghum and millet grains contain higher levels of palmitic acid (of 12 and 20%, respectively), oleic acid (34 and 26%, respectively), and lower levels of linoleic acid (of 50 and 45%, respectively), and linoleic acid (of 3 and 4%, respectively). The ash content of millet (2.7%) and quinoa (2.39%) flours is higher compared to rice and sorghum flours that had values of 1.53 and 1.61%, respectively (Table 1). The ash content of quinoa flour used in the present study is lower than that reported by other authors [11], probably due the intensity of the washing process of grains. On the other hand, in case of rice flour the ash content was higher than that reported by other authors [34]. Instead, in case of sorghum and millet our results were between the values reported by other authors, namely 2-3.6% [31] and 1.52-2.57% [14], respectively. \begin{table}
\begin{tabular}{c c c c c} \hline
**Component** & **Quinoa Flour** & **Sorghum flour** & **Millet flour** & **Rice flour** \\ \hline Protein, \% & 14.05 \(\pm\) 0.07 & 10.29 \(\pm\) 0.03 & 11.01 \(\pm\) 0.06 & 6.18 \(\pm\) 0.03 \\ Fat, \% & 5.29 \(\pm\) 0.06 & 3.17 \(\pm\) 0.03 & 3.91 \(\pm\) 0.05 & 2.16 \(\pm\) 0.03 \\ Ash, \% & 2.39 \(\pm\) 0.01 & 1.61 \(\pm\) 0.01 & 2.70 \(\pm\) 0.01 & 1.53 \(\pm\) 0.01 \\ Total dietary fiber, \% & 9.11 \(\pm\) 0.08 & 7.42 \(\pm\) 0.06 & 8.57 \(\pm\) 0.08 & 4.69 \(\pm\) 0.06 \\ Insoluble dietary fiber, \% & 6.74 \(\pm\) 0.05 & 6.52 \(\pm\) 0.04 & 7.46 \(\pm\) 0.05 & 3.72 \(\pm\) 0.03 \\ Soluble dietary fiber, \% & 2.36 \(\pm\) 0.02 & 0.90 \(\pm\) 0.01 & 1.10 \(\pm\) 0.01 & 0.97 \(\pm\) 0.01 \\ Starch, \% & 58.84 \(\pm\) 0.07 & 69.63 \(\pm\) 0.06 & 63.92 \(\pm\) 0.07 & 74.09 \(\pm\) 0.05 \\ Amylose, \% starch & 17.76 \(\pm\) 0.08 & 23.23 \(\pm\) 0.10 & 20.36 \(\pm\) 0.11 & 19.92 \(\pm\) 0.09 \\ \hline \end{tabular}
\end{table} 
Table 1: Proximate compositions of whole quinoa, sorghum, millet and rice flows (% d.w.). The highest amounts of total dietary fibers were registered in case of quinoa and millet flours, of 9.11 and 8.57%, respectively, whereas the rice flour had the lowest total dietary fiber content (4.69%) among the investigated grains. The soluble fiber content ranged between 2.36, in quinoa flour, and 0.90% in sorghum flour. The insoluble fiber content decreased in the following order: millet (7.46%), quinoa (6.74%), sorghum (6.52%) and rice (3.72%) flours. The results reported by different authors present a large variation, even if the same method used for investigations. For instance, [PERSON] et al. (2018) reported much lower value for total fiber content for quinoa and millet (9.5% and 8.4-10%, respectively), compared to the [PERSON] et al. (2015) (16.43% and 11.71%, respectively), even if the authors used the same method. These results highlight the great variability in terms of chemical composition among grain varieties. Regarding fiber compositions, [PERSON] et al. (2016) reported that, in case of quinoa, the soluble and insoluble dietary fiber were composed mainly of pectic polysaccharides and xyloglucans, unlike cereals that contain mostly arabinoxylans. [PERSON] et al. (2017) reported that the total dietary fiber extracted from nonway brown rice contained important amount of pectic substances, whereas the waxy counterparts were richer in hemicellulose or cellulose. Due to the high contents of protein, fiber, fat and ash from quinoa, sorghum and millet flours, the amount of starch present in the samples was lower compared to the rice flour (Table 1). The lowest starch content was registered in case of quinoa flour (58.84%), followed by millet and sorghum flours, while the highest value was obtained for rice flour (74.09%). The amylose content in starch varied from 17.76 for quinoa to 23.23% for sorghum flours. [PERSON] and [PERSON] (2018) showed that the amylose content in the quinoa starch can vary from 3 to 22%, being lower than in wheat. The amylose content of rice starch depends by type of rice. Thus, [PERSON] et al.