Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

Abstract

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

Recent developments in gluten-free bread baking approaches: a review

“…Replacement of starch with whole amaranth flour (Lemos et al, 2012) and buckwheat flour (Wronkowska et al, 2013) not solely improved the nutritional value of GFB, but also yielded desirable final quality. Turkut et al (2016) replaced buckwheat flour with increasing levels of quinoa flour and observed an increasing dough viscosity due to higher amount of soluble dietary fiber content compared to buckwheat flour, which would compensate the structure loss associated to absence of gluten.…”

“…Additionally, the unique characteristics of wheat gluten makes it hard to find raw materials, additives, or ingredients that can entirely replace it and at present, many GF products available in the market have low nutritional properties, poor taste, and inferior quality (Pszczola, 2012). In the past few years, the use of alternative ingredients including starches (Tsatsaragkou et al, 2014), GF flours (Lemos et al, 2012;Wronkowska et al, 2013), hydrocolloids (Sabanis & Tzia, 2011;Nicolae et al, 2016), proteins , enzymes (Yano, 2012;Palabiyik et al, 2016), and emulsifiers (López-Tenorio et al, 2015), is allowing an improvement in dough rheological characteristics. More recently, novel processing technologies such as gluten proteolysis and sourdough fermentation (Stefańska et al, 2016;Różyło et al, 2016), freezing and partial baking technologies (Mezaize andothera 2010, Sciarini et al, 2012), and low-gliadin wheat breeding (Barro et al, 2016) have proved to be promising alternative techniques to enhance gluten-free bread (GFB) quality.…”

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

“…The nine point hedonic scale is considered to be a sufficient quality threshold for food matrixes (Lemos et al, 2012). The overall acceptability was significantly highest in the bread from type 750 (Tables 3 and 4), although there were no significant differences between the other types.…”

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

“…Na literatura é possível encontrar diversos trabalhos que estudaram a substituição parcial ou total do trigo em produtos de panificação (MARTINEZ et al, 2014;LEMOS et al, 2012;RAMOS et al, 2012;LACERDA et al, 2009;CÉSAR et al, 2006), seja para melhoria da qualidade nutricional, seja para atender a um público específico de portadores de doenças nutricionais, como os celíacos, e a um público que cada vez mais busca produtos com atrativos mais saudáveis, como a presença de fibras e compostos bioativos.…”