2024-03-28T16:37:40Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1288492020-05-26T10:25:21Zcom_10261_131com_10261_2col_10261_384
Effect of whole amaranth flour on bread properties and nutritive value
Sanz Penella, Juan Mario
Wronkowska, Małgorzata
Soral-Śmietana, Maria
Haros, Monika
Generalitat Valenciana
Ministerio de Ciencia e Innovación (España)
Bread performance
Phytate
Minerals
Whole amaranth flour
Bread
This study investigated the effect of replacing wheat flour by whole. Amaranthus cruentus flour (up to 40 g/100 g) to evaluate its potential utility as a nutritious breadmaking ingredient. The incorporation of amaranth flour significantly increased protein, lipid, ash, dietary fibre and mineral contents. Breads with amaranth have significantly higher amounts of phytates and lower. myo-inositol phosphates, which could predict low mineral bioavailability at high levels of substitution (30-40 g/100 g). An increase in crumb hardness and elasticity was observed, and tristimulus colour values were significantly affected when the amaranth concentration was raised. Mineral contents, both micro- and macroelements, were increased significantly by the wheat flour substitution. Whole amaranth flour could be used as a partial replacement for wheat flour in bread formulations, increasing the product's nutritional value and raising dietary fibre, mineral and protein levels, with a significant slight depreciation in bread quality when used in proportions between 10 and 20 g/100 g. Thus, the inclusion of amaranth flour could be limited to a maximum proportion of 20 g/100 g, thereby maintaining both product quality as well as the nutritional benefit of this ingredient.
2016-02-08T11:29:54Z
2016-02-08T11:29:54Z
2013
2016-02-08T11:29:54Z
artículo
LWT - Food Science and Tecnology 50: 679- 685 (2013)
http://hdl.handle.net/10261/128849
10.1016/j.lwt.2012.07.031
http://dx.doi.org/10.13039/501100003359
http://dx.doi.org/10.13039/501100004837
eng
Postprint
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
Elsevier