Summary The purpose of this study was to evaluate the effect of the addition of pomegranate seed powder (PSP) on physical, sensorial and antioxidant properties of gluten‐free bread. The PSP was incorporated at different levels (2.5%, 5.0%, 7.5% and 10%) into formula of gluten‐free bread. Control gluten‐free bread made without any addition of PSP was used for comparison. The results showed that the specific volume and springiness of gluten‐free breads increased, whereas hardness and chewiness decreased significantly with increasing PSP addition. The addition of PSP into gluten‐free bread decreased the lightness and yellowness of crumb and crust colour, while redness increased. Total phenolics content (TPC) increased from 46% to 181% with PSP addition (2.5%–10%). Moreover, antioxidant activity was significantly higher for bread with PSP. For bread with the highest percentage of PSP, the highest antioxidant activity was obtained. For sensorial and antioxidant activity, the optimum level of PSP addition was found to be 7.5%.

13The impact of hydrothermal treatment of rice and corn flours on their potential as gluten free 14 bakery improvers was tested. Hydrothermal treatment of flours was carried out by 15 suspending flours in water on the basis of 5/1 (w/w) and heated until 65°C. Corn or rice 16 semolina supplemented by faba bean semolina in ratio of 2/1 (w/w) were used for obtaining 17 protein enriched gluten free breads, where improvers functionality was tested. Two central 18 composite designs involving water hydration levels (X 1 , X′ 1 ) and the level of hydrothermally 19 treated rice or corn flours (X 2 , X′ 2 ) were used. Instrumental analyses of breads (specific 20 volume, moisture content, crumb texture and height/width ratio) were carried out to assess the 21 impact of experimental factors. Results showed that hydrothermal treatment of rice or corn 22 flours affected in different extent the bread properties, increasing the specific volume of 23 breads and H/W ratio, and decreasing the hardness and chewiness of both types of breads. 24 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPT 2The optimum formulation for rice/faba bean bread contained 7.59 g/100 g treated rice flour 25 and 96.66 g/100 g water, and for corn/faba bean bread the optimum included 4.73 g/100 g 26 treated corn and 78.81g/100 g water. Optimized breads were found acceptable according to 27 color and texture structure. 28

gluten-free breads with MLP from 2.5 to 10% presented significantly higher activity (RED from 32.92 to 21.56 and OH scavenging from 54.38 to 47.31 EC 50 mg dw comparing to control bread (40.02; 90.81 EC 50 mg dw/ml, respectively). Taking into account both the sensory evaluation and antioxidant activity, the addition of MFP should not exceed 5%.