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Effect of whole amaranth flour on bread properties and nutritive value

AuthorsSanz Penella, Juan Mario ; Wronkowska, Małgorzata; Soral-Śmietana, Maria; Haros, Monika
KeywordsBread performance
Whole amaranth flour
Issue Date2013
CitationLWT - Food Science and Tecnology 50: 679- 685 (2013)
AbstractThis 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.
Identifiersdoi: 10.1016/j.lwt.2012.07.031
issn: 0023-6438
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