Amaranth is a promising raw material for enriching foods with protein, minerals, vitamins, dietary fibre, squalene, and other nutrients. However, its varieties differ significantly in composition and properties. The research included two stages. At first, we studied the composition of eight amaranth varieties grown in a collection nursery of Voronezh State Agrarian University. Their composition was a factor that determined their functional use as an enriching ingredient. We found that amaranth grain of the Universal variety could be best used to increase the biological value of foods, whereas the Universal and Valentina varieties could be recommended as multifunctional ingredients. The addition of enriching ingredients into foods, including breads, often leads to changes in their traditional consumer properties. Therefore, our next step was to study changes in the composition of Universal amaranth during extrusion using IR spectroscopy. Also, we assessed the effect of amaranth extrudate on the baking properties of model wheat flour and extrudate mixtures as the main factor of the product’s consumer properties. The results showed a redistribution of moisture between flour gluten proteins and extrudate dietary fibre. We also established amounts of amaranth extrudate needed to ensure the preservation of crumb appearance and structure close to the traditional ones.

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat's stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.

Bakery is products whose composition regulation can have a beneficial effect on the country population’s diets. Among many enriching ingredients amaranth can be distinguished as promising raw materials. Its processed products can act as a basis for the gluten-free food manufacturing or as an ingredients enriching with protein, dietary fiber, squalene, polyunsaturated fatty acids and other nutrients. At the same time, integrated use of the amaranth grain potential should be recognized as the most appropriate. In the article, it was proposed to use ground extruded amaranth Universal as an enriching raw material ingredient for bakery products. The dosage limits of the amaranth extrudate were determined by a technique for calculation the structure of a multicomponent baking mixture for the production of enriched products. The technique includes the statement of the task of calculating the components of the mixture in the form of a stochastic programming problem in the M-statement. Accordingly, the mathematical expectation of the objective function value is optimized for given values of the coefficients variation and the probability of constraints fulfilling. In dosages justified by preliminary calculations, amaranth extrudate is introduced into model mixes with first-grade wheat flour to determine their baking properties. The indicators of the complex strength characteristics of the model mixtures are determined on the valorigraph. Results showed a decrease in baking properties with an increase in the mass fraction of amaranth extrudate in model mixtures up to 30%. At the same time, the numerical value of the valorimetric assessment allows us to consider this dosage of enriched bakery product formulations by introducing the extruded amaranth Universal.

The lack of essential nutrients in the population’s diet contributes to the expansion of the range of traditional products through the production of fortified products. Enrichment is often carried out by adjusting the traditional recipe by introducing unconventional raw materials, characterized by an increased content of deficient substances, primarily protein, alimentary fiber, minerals and vitamins. Changes in the properties of the dough lead to a change in the characteristics of the finished bakery. The influence of different dosages of unconventional raw materials (in the article - flour from extrudate amaranth grain, from 10 to 20 %) on the rheological properties of the dough was investigated using Brabender instruments.

When developing a new method, the formulation must ensure the stability of the quality and safety of the finished product, provided that the target indicator is reached. A method is proposed for calculating the dosage of an enriching raw ingredient when the boundary conditions for the enriching effect and the quality of the finished product are met. Amaranth extrudate is selected as the enriching ingredient. The enriching effect is predicted in relation to protein while achieving the effect on dietary fiber and calcium content. The authors defined classes of technological and financial limitations, the main of which relate to baking properties of the flour mixture – the amount of gluten as a factor in forming the shape, appearance, crumb structure, ash content, factors like the color of breadcrumb. It was found that it is not possible to expect sensory characteristics identical to the traditional ones for bread with the addition of amaranth extrudate. Within the limits of acceptable changes in organoleptic characteristics, the enriching effect can be achieved with a dosage of flour from amaranth extrudate not exceeding 23 %. The method is implemented by means of modern information technologies and can be used as a tool in the decision support system for the development of new technologies and recipes for enriched bakery products ensuring quality and safety.