Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Abstract

Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

“…Table 3 shows that the addition level, particle size, and the interaction between them, significantly affected ( p < 0.001) the dough extensibility index (L), and a decrease in dough extensibility (L) was observed when the AF amount and particle size increased, compared with the control dough, which may be explained by the gluten dilution effect. The findings that L decreased as the AF addition level and particle size increased are in accordance with data from the literature [ 44 ] and with other studies, which incorporated AF in the dough, noticing a decrease in the elasticity of dough [ 45 , 46 ]. In the control sample dough and samples with lower AF addition level, dough extensibility was higher.…”

The Dual Nature of Amaranth—Functional Food and Potential Medicine

“…The lack of gluten fraction makes the amaranth flour suitable for the production of dietetic food (gluten-free products) recommended for people who are allergic to gluten [ 8 , 10 ]. In a recent paper [ 16 ], technological and nutritional properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour were examined. New formulations were developed in which rice flour (6%) and starch (6%) were partially replaced with amaranth [ 16 ].…”

“…In a recent paper [ 16 ], technological and nutritional properties of an innovative gluten-free double-layered flat bread enriched with amaranth flour were examined. New formulations were developed in which rice flour (6%) and starch (6%) were partially replaced with amaranth [ 16 ]. Nowadays, such products of good quality are desirable because the number of people with celiac disease is increasing.…”

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

“…durum , Triticum turgidum ssp. turgidum , Triticum turanicum , hulled wheat: Triticum monococcum , Triticum dicoccum , Triticum spelta ), rye ( Secale cereale ), and oats ( Avena sativa, triticale (x Triticosecale) and tritordeum ), respectively, can trigger coeliac disease [ 9 , 21 , 22 , 23 ].…”