Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics

Abstract

The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

“…The indirect method of dough preparation was carried out by mixing half flour with all water and yeast in order to form a leaven at 30 ± 2 °C and 85% relative air humidity (RH) and leaving this mixture for two hours in a fermentation chamber (PL2008, Piron, Cadoneghe, Padova, Italy). When fermentation finished, the second part of the flour with the salt was added, mixed for 10 min using a Kitchen Aid mixer (Whirlpool Corporation, Benton Harbor, MI, USA), and allowed to complete its process of sugar fermentation for another hour in the same conditions [ 54 , 55 , 56 ]. After that, portions of 400 were shaped manually, placed in molds and subjected to final fermentation for 60 min.…”

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

“…Amaranth starch granules possess a polygonal structure and have a great swelling power (Dabija et al, 2022). Amaranth starch seeds are conformed principally of amylopectin, 7.6-34.4%, while the amylose content is lesser (5-7%) than other cereal starches (0.2% and 11.0%) (Cotovanu and Mironeasa, 2022). Starch possesses granules characteristics, such as great solubility, water binding capacity, higher absorption capacity due the moisture activity, which gives functional attributes for the interest in food applications (Bojórquez-Velázquez et al, 2018;Dabija et al, 2022;Liu et al, 2019).…”

“…Moreover, amylose from amaranth seed has been linked with rheological properties such as texture (starch gelatinization) and rheology (thermal and pasting properties) (Capriles et al, 2008;Cotovanu and Mironeasa, 2022).…”

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

“…In general, bakery products made with refined wheat flour present a deficit of essential amino acids and minerals and must be supplemented to acquire daily physiological demands [ 1 , 2 ]. Supplementing refined flour with other flours with higher nutritional quality than wheat flour is a frequent practice [ 3 , 4 , 5 ]. The addition of buckwheat flour in bread formulation has an essential nutritional impact but its successful implementation is challenging and requires a good understanding of the effect of adequate flour granulometry and substitution level on bread quality.…”