الفهرس 
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Abstract
The purpose of the experiment was to study the effect of partial or total replacement of rice flour or maize flour with quinoa flour at 25, 50, 75 and 100% substitutions, respectively, and its effect on the chemical and rheological characteristics of the resulting, sensory and technological products of gluten-free bakery products (Baking bread, cake, biscuits) compared with reference samples (processed from rice flour or maize only). Method and results: Rice flour, maize flour and quinoa flour were used as raw materials in the manufacture of baked bread, cake and gluten-free biscuits. It was noted that the ratio of protein, fat, ash, raw fiber and mineral content was high in quinoa compared to their low carbohydrate content Corn flour and rice were estimated as anti-nutrients decreased after treatment with running water as all essential amino acids, especially amino acid lysine, were estimated to be high in quinoa In addition, the time of the development of the dough increased slightly when the percentage of substitution was increased with the quinoa flour. The values of the dough development were increased in all the mixtures until reaching 100% Keno flour It was also observed that with the increase in the percentage of replacing the quinoa rice in the mixtures used, the ratio of protein, ester extract, ash and raw fiber increased while total carbohydrates decreased for natural properties. It was observed that the weight of the product was increased by increasing the substitution ratio from 25 to 100%. By increasing the replacement ratio, the volume of bread produced decreased. And the size of the quality while the ability of bread to keep the water inlet and in parallel with the increase in the storage period A good evaluation of the products, such as the overall appearance, color of the internal skin, softness, taste, smell and general acceptance conclusion: Quinoa is characterized by its high content of nutrients, especially protein, fiber and ash and its balanced content of amino acids in addition to high protein quality and free of gluten is a suitable food for people suffering from the disease The use of quinoa seeds to strengthen protein-free gluten-free bakery products to increase their nutritional value.