Use of Amaranthus in breadmaking
1995
Haber, T. | Haberowa, H. | Lewczuk, J. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zboz, Nasion Oleistych i Koncentratow Spozywczych)
The influence of addition of Amaranthus flour (commercial blend) on property of dough/bread made from wheat or rye flour was studied. In the experiments different technological types of wheat and rye flours were used. Amaranthus seeds can be applied as an additive to wheat and rye dough on bread because of their high protein content (17.4 percent of dry matter) and very rich amino acids composition, especially lysine (1.22 per 16 g N). Use of 10 percent of Amaranthus flour results in increase of dough fermentation, starch gelatenization, improved physical properties of crumb and increase in loaf bread volume
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