Structural and mechanical characteristics of bread products with different contents of amarant flour
2022
S. Mykolenko | E. Aliiev | O. Aliieva | D. Dolgih
As amaranth flour is gluten-free, it can be used only as a partial replacement of wheat flour for making yeast bread. Baking qualities of composite wheat–amaranth flour significantly depend on both the grin processing and the varietal characteristics of used amaranth grains. Studies on the baking properties of composite mixtures of wheat and amaranth flours are limited, and the effect of such flour on the bread freshness during storage is still unexplored. The research aim was to determine the impact of application of amaranth flour made of partially defatted amaranth grain on the bread quality, staleness, and the change of the structural and mechanical properties of bread crumbs during storage in particular. As a result of the study of structural and mechanical properties of fresh bread, change elasticity force of fresh bread F (t) from time t and tension of fresh bread σ (ε) from its relative deformation ε for various content of amaranth flour α were received. The dependence of the tension of fresh bread σ (ε) on its relative deformation ε was represented as elastic hysteresis. It was found that with increasing the content of amaranth flour, α the area of hysteresis decreases, namely, the static elastic hysteresis index. Consequently, the studies of changes in structural and mechanical properties of bread products with different amaranth content after 2 days, it was found that the tension of bread crumb at 25% strain σ (25%) and the modulus of elasticity E can increase 1.8–1.9 times, while the static elastic hysteresis S – 1.9–2.0 times.
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