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vol. 11, nr. 2 (2008)
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Effect of amaranth products addition on wheat bread crumb texture
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Renata Różyło, Janusz Laskowski
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Department of Machine Operation in Food Industry, Agricultural University, ul. Doświadczalna 44, 20-280 Lublin |
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vol. 11 (2008), nr. 2,
pp. 499-508
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abstract:
The objective of this study was to evaluate the effect of amaranth products (flour and flake) addition on wheat bread crumb texture. Wheat flour replacement by amaranth flour and flake from 0 to 20% was used in this study. The experimental baking was a small-scale straight-dough baking test. Textural properties of the bread crumbs were tested by texture profile analysis (TPA) and it was done 1 and 3 day after baking. Bread crumb samples (20 mm) from the centre of the loaf were compressed twice by the capital of a ZWICK Z020/TN2S machine equipped with a 25 mm plug. Statistical analysis was performed at significance level α = 0.05 using Statistica by Statsoft. The results indicated that 5% amaranth flake and flour addition to wheat flour caused a decrease of bread crumb hardness. With each level of amaranth flour substitution, hardness of bread crumb 1 day after baking was significantly lower than hardness of control bread crumb. The most significant decrease of bread crumb gumminess was recorded for 5% amaranth flour addition. Using the same level of amaranth flake also caused a decrease of bread crumb gumminess. Using only 5% amaranth flour and flake caused decrease of bread crumb chewiness. The results showed that both amaranth flour and amaranth flake substitution at levels from 0 to 20% resulted in significant changes of textural bread crumb properties. The most recommended is bread with 5% amaranth flour and flake addition.
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keywords:
Amaranth (Amaranthus), bread, bread crumb, texture
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original in:
Polish
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