The functional and rheological properties of amaranth albumins isolates extracted from two new Mexican varieties were determined. Functional properties tested were protein solubility, foaming, water and oil absorption capacities, emulsifying activity, and emulsion stability. The maximum solubility values for both amaranth albumins were found above pH 6 and values were compared to the solubility of egg albumins. Albumins from amaranth showed excellent foaming capacity and foaming stability at pH 5, suggesting that this protein could be used as whipping agents as egg albumins, also the water and oil absorption capacities reached their maximum values at acidic pH, suggesting that amaranth albumins could be appropriate in preparation of acidic foods. The rheological test based on farinograms and alveograms showed that wheat flour supplemented with 1% amaranth albumins improves the dough properties due to higher mixing stability and the bread had better crumb characteristics. In addition of the known high nutritional values of amaranth albumins, our results indicate the high potential for use of these proteins as an ingredient in food preparations.