Effect of amaranth products and chia on bread quality

Abstract

The article deals with the features of chemical composition, functional, technological properties and biological activity of non-traditional baking raw materials such as amaranth flour, amaranth bran, amaranth oil and chia seeds, which are related to food components containing a significant amount of nutrients and biologically active substances. It is determined that the range of health-improving breads on the Ukrainian market is quite limited; therefore its enrichment with biologically active substances of natural origin will promote the expansion of functional products. Amaranth flour has been found to have high protein (15%) and fiber (4.4%) content compared to wheat one. The fatty acid composition of amaranth oil obtained by vacuum extraction is revealed and 90% of it consists of linoleic, oleic, arachidonic and palmitic acids. In amaranth oil high content of linoleic (41%) and aridecon (16%) acids has found, which are essential and have high biological activity. The peculiarities of influence of amaranth processed products and chia on the formation of wheat bread quality are determinate. The use of processed amaranth products - flour and bran - does not significantly impact on deterioration of consumer characteristics when they are introduced into the formulation in the amount of 5-10% by weight of wheat flour, and the use of 2-6% amaranth oil in the formulation of wheat bread is inappropriate. The addition of chia as a raw material with high biological value in the amount of 5-15% to the weight of wheat flour positively affects the bulk output of the product and organoleptic properties of the bread. It is proved that the introduction of amaranth flour into the bread formulation improves the mineral composition of the product due to its enrichment with zinc, phosphorus and calcium in 1,5-2,5 times in comparison with wheat bread without additives. When consuming wheat bread made with the addition of chia seeds, the human body will be additionally provided with calcium, phosphorus, copper, whose quantity increases by 2 and 10 times, respectively. It has been established that the use of wheat bread with the addition of amaranth flour and chia provides food fibers by 54% of daily needs, and also contributes to the improvement of amino acid composition of products due to essential amino acids content growth.