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.

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.