Application of the amaranth extrudate in the technology of bread from grade wheat flour

Abstract

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.

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

“…The highest starch values were evaluated for wheat and buckwheat, while amaranth was characterized by the lowest amount, which was even lower than reported results from the literature [ 9 ]. All determined values lay in the range reported in the literature [ 9 , 10 , 11 , 12 , 13 ].…”