Whole and Defatted Hyperproteic Amaranth Flours Tested as Wheat Flour Supplementation in Mold Breads

Tosi, Enzo A.; Ré, Edmundo D.; Masciarelli, R.; Sánchez, H. D.; Osella, C. A.; Torre, María Adela de la

doi:10.1006/fstl.2002.0892

Cited by 50 publications

(40 citation statements)

References 5 publications

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“…Lorenz (1981) observed a slight decrease in the development time (from 4.0 min to 3.5 min), a very pronounced decrease in the dough stability (from 12.5 min to 2.5 min), and an increase in mixing tolerance (from 30 to 50 BU). Tosi et al (2002) added hyperproteic whole amaranth flour and hyperproteic defatted amaranth flour to wheat flour in proportions of 4%, 8%, and 12%, and found that increasing amaranth substitution in the blend increased the water absorption and dough development time and decreased the farinographic stability. An increased development time and dough stability was reported by SilvaSánches et al (2004) in treatments where refined wheat flour was supplemented with 1% amaranth albumin isolate (concentration relative to wheat flour quantity).…”

Section: Resultsmentioning

confidence: 99%

“…Among the studies on composite flours containing amaranth only a few deal with the rheological characteristics of the dough (Lorenz 1981;Breene 1991;Tosi et al 2002;Silva-Sánches 2004;Sindhuja et al 2005;Oszvald et al 2009). However, these properties are important for the prediction of the dough behaviour during mechanical handling in breadmaking as they affect the quality of the resulting loaf.…”

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confidence: 99%

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Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Mlakar¹,

Bavec²,

Turinek³

et al. 2009

Czech J. Food Sci.

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Grobelnik Mlakar S., Bavec M., Turinek M., Bavec F. (2009): Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt. Czech J. Food Sci., 27: 309-319.The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10-20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flours

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Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Mlakar¹,

Bavec²,

Turinek³

et al. 2009

Czech J. Food Sci.

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“…A. hypochondriacus puffed seeds after SCFE mostly preserved their nutritional components, such as proteins and carbohydrates, and presented a remnant lipid content, including some fatty acids important for human diet. Flour from defatted amaranth has been already used to supplement bread flour without modifications in bread quality by increasing protein and especially lysine content [60]. Further investigation should explore SCFE with mixtures with different cosolvents in order to increase yield, producing squalene extracts even more enriched from puffed amaranth seeds.…”

Section: Fatty Acids Identification and Quantificationmentioning

confidence: 99%

Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds

Rosales-García

Jiménez‐Martínez

Cardador‐Martínez

et al. 2017

Journal of Food Quality

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Extraction of squalene, a potent natural antioxidant, from puffed A. hypochondriacus seeds was performed by supercritical fluid extraction (SCFE); besides, to have a blank for comparison, extraction was performed also by Soxhlet method using organic solvents (hexane). Chemical proximal composition and seed morphology were determined in raw, puffed, and SCFE-extracted seeds. Extracts were obtained with a 500 mL capacity commercial supercritical extractor and performed between 10 and 30 MPa at 313, 323, and 333 K under constant CO 2 flow of 0.18 kg CO 2 /h during 8 h. The squalene content was determined and the fatty acids present in the extracts were identified by GC-MS. The extract obtained by SCFE from puffed amaranth seeds reached 460 ± 28.1 g/kg squalene in oily extract at 313 K/20 MPa.

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“…White bread was prepared following a standard formulation (Table 1) (Tosi et al, 2002), with inclusion levels of 0 mg (control), 1 mg and 3 mg chia protein hydrolysate/g flour.…”

Section: Biological Potential and Sensory Evaluation Of White Bread Cmentioning

confidence: 99%

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

Salazar-Vega¹,

Segura‐Campos²,

Chel‐Guerrero³

et al. 2012

Scientific, Health and Social Aspects of the Food Industry

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Whole and Defatted Hyperproteic Amaranth Flours Tested as Wheat Flour Supplementation in Mold Breads

Cited by 50 publications

References 5 publications

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds

Antihypertensive and Antioxidant Effects of Functional Foods Containing Chia (Salvia hispanica) Protein Hydrolysates

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