Establish of the processing of foam foods with various millets, and its application to the allergen-free foods

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The baking properties of the bread made with quinoa, white sorghum and finger millet flour, were investigated for the development of the allergen-free bread. The preparation methods for the bread made from each flour could be established after many tried and error. When inulin was added for the improvement of bread quality, the specific volume of the bread increased. As the moisture of the crumb of the bread didn't change by freezing, the refrigeration was thought to be effective for the purpose of maintaining the bread quality. In sensory evaluation, the white sorghum bread was brittle, quinoa and finger millet bread was crisp and moist.