الفهرس 
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Abstract
First experiment: Local cereals and pulses(rice, sorghum and chicpea) for free-gluten products (Toast, cake and biscuits): The main objective of the recent study was producing gluten-free products (toast, cake and biscuits) using local grains and legumes, i.e; rice, sorghum and chic-pea. Broken rice grains, sorghum and chic-pea were obtained from the local market. Six blends along with pure rice and sorghum flour were used. Two wheat flour standards (Austrian and Russian) were included for product characters comparison. The obtained results for each free-gluten product will be presented separately. A. Free-gluten toast: a1; Toast color properties:
1- Blends gave significantly different (p≥0.01) color properties of toast, indicated by (L*) (black to white), (a*) (red to green) and (b*) (yellow to blue). Also, orthogonal comparisons, showed that color of free-gluten toast made from blends with 60% rice or sorghum flours, were significantly different (p≥0.01) in color indicators (L*, a*and b*) from those made from blends with 30% rice or sorghum flours. 2- Meanwhile, blends with 10% chic-pea flour gave free-gluten toast of significantly (p≥0.01) different color indicators. That result was also true for free-gluten toast made from blends with 15% chic-pea flour vs. blends with 20% chic-pea flour.
3- Free-gluten toast, that was made from rice flour, enriched by Arabic gum, showed the nearest color properties (L*and b*) to the standard check. Whereas, blend of pure sorghum flower and Arabic gum, enjoyed the least significant color properties (dark color).
4- Free-gluten toast that made from blend of 60% rice + 20 % sorghum + 20% chic-pea flours exhibited a moderate and acceptable color properties. Meanwhile, Blends with 60% sorghum flour, gave free-gluten toast of dramatically inferior color properties.
5- It was worthy to notice that, color properties of toasts, that were made from any of the studied free-gluten blends were of darker color (low values of L*), more reddish (high values of a*) and pale yellow (low values of b*), relative to the standard gluten-rich check.
6- Raising the level of rice flour in free-gluten blend from 30% to 60% gave a positive response in all color properties (L*, a* and b*). These responses were highly significant (p ≥ 0.001).
7- Meanwhile, higher levels of sorghum flour (60%) in blends, gave a negative effect on free-gluten toast color properties (L*, a* and b*). Those responses were also significant (p ≥ 0.001).
8- Increasing the level of chic-pea flour in blends from 10 to 15% or from 15 to 20%, gave a negative effect on toast whiteness and yellowness, along with a positive improvement in toast reddishment.