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vol. 17, nr. 1 (2011)
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Influence of amaranth products addition on quality of wheat bread
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Paulina Wolska, Alicja Ceglińska, Ewa Drabarczyk vel Grabarczyk
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Department of Food Technology, Warsaw University of Life Science ul. Nowoursynowska 159c, 02-776 Warszawa |
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vol. 17 (2011), nr. 1,
pp. 219-228
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abstract:
The aim of the study was to define the influence of Amaranthus products addition on the quality of wheat bread. The experimental material was wheat flour type 750 from Szymanów mill, amaranth flour and flakes from PPHU “Szarłat” from Łomża, and bread obtained from wheat flour. The following physical and chemical properties of wheat flour were determined: moisture, wet gluten and gluten index, sedimentation value, falling number, and the farinographic and amylographic properties were analysed. Amaranth products were added at 5, 10, 15 and 20% (amount relative to wheat flour). The breads obtained in the experimental baking were subjected to sensory analysis, and the following physical properties were determined: baking loss, bread yield, volume of 100 g of bread, absolute weight of crumb and crumb hardness. There was no significant influence of amaranth flakes addition on baking loss and bread yield. The addition of amaranth flour increased the volume of bread, but there was no significant influence of 5, 10 and 15% amaranth flakes addition on this property. Crumb hardness was higher with amaranth flakes addition than with amaranth flour addition.
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keywords:
Amaranth, wheat bread, quality, addition
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original in:
Polish
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