Amaranth Flour Blends and Fractions for Baking Applications

Abstract

Selected Amaranthus eruentus ecotypes from different places of origin were used to prepare baking products. Amylograph, alveograph and farinograph data of mixtures of white wheat flour with whole amaranth grain flour from raw, toasted and popped amaranth seeds, as well as with higher protein fractions obtained by air classification, presented clear differences with respect to wheat flour. Six selected amaranth lines displayed different behaviors according to their origin and the seeds' previous treatment. Results indicate the opportunity of employing wheat-amaranth mixtures in programs developed to improve the diet of the population's marginal sectors. Enriched cookies and "bolillos" (French bread) with NPR values of 3.63 and 4.35, respectively, slightly higher than casein (3.0 and 4.0). are especially recommended for this purpose.

Nutritional enrichment of bakery products by supplementation with nonwheat flours

“…186 Flour blends with amaranthus have been used successfully to prepare enriched cookies and bolillos. 138 Several investigators have demonstrated that sorghum and millet flours can be blended with wheat flour to produce acceptable cookies and biscuits. "M.CT.130.187-1M De Ruiter 192 prepared hard or soft biscuits from composite flour and prepared cookies with entirely nonwheat flour containing 67% cassava starch and 33% defatted soy flour or 100% sorghum or millet flour by rotary molding or depositing.…”

Analysis of simultaneous water absorption and water–starch reaction during soaking of amaranth grain

“…It can also be made into flakes, porridge and flour; typical uses of amaranth have been summarized by Breene (1991). As a whole grain, amaranth is being increasingly used in breads and cookies (Sanchez-Marroquin, Domingo, Maya, & Saldana, 1985) as well as pasta and breakfast cereals (Lehmann, 1992).…”

Extraction of Two Albumin Fractions from Amaranth Grains: Comparison of Some Physicochemical Properties and the Putative Localization in the Grains

“…2 '" 7) There are many reports that show their superior nutritional value and promise for feeding the world's hungry. [8][9][10][11][12][13][14][15] The major protein in amaranth grain has been shown to be albumin and globulin fractions. 16 -21) We have previously purified 440-kD globulin from Amaranthus hypochondriacus seeds 1 7) and investigated the preliminary functional properties of the globulin.…”