Abstract
Amaranth flour (AF) is recognized as high-quality raw material regarding nutrients and bioactive compounds, essential in supplying human health benefits, compared with white flour (WF). In this study, the effects of factors, different particles sizes (large, medium, and small), and levels of AF (5, 10, 15, and 20%) substituting WF on the responses, empirical and dynamic dough rheological properties, and some quality parameters of bread were successfully modeled using predictive models. Finally, the optimization of a formulation to maximize the AF level whilst maintaining bread quality for each type of particle size (PS) was performed based on the response surface methodology models generated. The rheological properties of the composite flour formulated were evaluated using Mixolab, alveograph, rheofermentometer, and dynamic rheometer. In addition, bread quality parameters, loaf volume, instrumental texture features, and firmness were evaluated. The anticipation of the optimal value for each response in terms of dough rheological properties during mixing, protein weakening, starch gelatinization and retrogradation, biaxial extension, fermentation, viscoelastic moduli, and creep and recovery compliance depending on PS. The optimal addition level was determined by a multi-objective optimization approach. The optimal addition level was 9.41% for large, 9.39% for medium, and 7.89% for small PS. The results can help manufacturers to develop bread products with the desired particle size with optimal technological and physical features.
Highlights
Published: 17 January 2022Bread is one of the most consumed foodstuffs that can satisfy daily requirements and its fortification would provide an opportunity to upgrade the nutritional level of the human diet [1]
(ICC 104/1); protein content was determined with a rapid Kjeldahl device, with digestion and steam distillation (VELP Scientifica, Usmate Velate (MB), Italy), and calculated with a general factor of 6.25 for wheat flour and 5.53 for amaranth flour fractions (ICC 105/2); fat content was determined with the Soxhlet method (VELP Scientifica, Usmate Velate (MB), Italy) (ICC 136); wet gluten content and the gluten deformation index were determined according to the SR 90:2007 method [22], as a percentage of the dried substances; and total carbohydrate content was calculated by difference [13]
This research studied the influence of amaranth flour particle size and addition level on the wheat dough rheological, technological, and textural bread properties, to optimize dough and bread quality in baking
Summary
Published: 17 January 2022Bread is one of the most consumed foodstuffs that can satisfy daily requirements and its fortification would provide an opportunity to upgrade the nutritional level of the human diet [1]. The tendency to include pseudocereals to improve the nutritional value of bakery products has become more popular [2]. The addition of amaranth flour could improve the nutritional quality of bread and bakery products because amaranth is a pseudocereal very rich in protein and carbohydrates that fulfills the needs of people with celiac disease, individuals allergic to wheat, and vegetarians [3]. With important beneficial effects on human health [7]. Scientific investigations have demonstrated that amaranth has beneficial effects on health, such as decreasing hypocholesterolemic activity, improving the immune system, decreasing blood glucose levels, acting on liver functions, and decreasing hypertension, as well as having antitumor
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