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Staling over a 120‐hr period was compared in a gluten‐free rice bread, a low‐protein starch bread, and two gluten‐containing breads (standard wheat and added‐protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM). The gluten‐free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low‐protein starch bread had the lowest scores for both attributes. Differences in critical stress values over the 120‐hr period demonstrated that the gluten‐free rice bread had the greatest resistance to mechanical collapse, indicating the least structural damage, whereas the low‐protein starch bread had the least resistance to mechanical collapse. Both wheat breads had QDA moistness and freshness scores, and critical stress values that ranged between the gluten‐free rice and low‐protein starch breads. SEM showed the formulation containing rice, egg and milk proteins, xanthan gum, and hydroxypropylmethylcellulose created a bicontinuous matrix with starch fragments, similar to gluten.

Composition and amino acid profiles of seeds from garden orach (Atriplex hortensis) and sweet quinoa (Chenopodium quinoa Willd. 'Surumi') were compared with bitter quinoa (Chenopodium quinoa Willd.). Protein content was 14.8 and 15.7% for sweet and bitter quinoa, respectively. Garden orach seeds had a protein content of 25.7%, similar to that found in legumes. Fat and ash contents were similar for all three samples (5.3 to 6.2% fat; 2.6 to 3.2% ash). Amino acid profiles showed a balanced content of essential amino acids for all three samples when compared with reference patterns from the World Health Organization. Garden orach and quinoa seed proteins contained higher lysine contents compared with cereals.

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