Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Kurek, Marcin Andrzej; Krzemińska, A.

doi:10.1177/1082013219864197

Cited by 9 publications

(5 citation statements)

References 29 publications

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“…The changes that occurred showed that when amaranth flour addition level increased, the springiness of the bread increased, which might be explained by the high polar content of lipids in amaranth, and might act as a gas stabilizing agent when baking bread, thus improving the springiness of the final product [ 37 ]. These results are according to the results obtained by Sanz-Penella et al [ 8 ] and Kurek and Krzeminska [ 60 ].…”

Section: Resultssupporting

confidence: 92%

“…The sample with large particles at 15% and 20% addition have remarkably higher bread firmness. The increase in firmness with AF addition is related to the higher content of gluten-free flour which diluted the gluten network [ 8 , 60 ]. On the other hand, it was observed that samples with medium particle sizes at low addition (5% and 10%) presented lower firmness value than the control, showing that albumin proteins from amaranth grain can behave like gluten in the dough and may explain the results obtained, which are in accordance with the results previously obtained by Oszvald et al [ 47 ].…”

Section: Resultsmentioning

confidence: 99%

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Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Coțovanu

Mironeasa

2021

Foods

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The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Coțovanu

Mironeasa

2021

Foods

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“…Amaranth is the most studied pseudocereal for bread making [ 68 ]. Kurek and Krzeminska, 2020 [ 134 ] suggested that adding 5% amaranth flour was enough to maintain the quality of bread and adding 10–15% could extend the shelf life of finished products. Amaranth has been tested and recognized by many authorities as gluten-free food, suitable for incorporation into the diet of patients with coeliac disease [ 60 ].…”

Section: Buckwheat and Amaranth: Raw Materials For Brewingmentioning

confidence: 99%

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Dabija

Ciocan

Chetrariu

et al. 2022

Plants

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Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.

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“…From all pseudocereals, amaranth has been the most studied for breadmaking (Haros and Sanz-Penella, 2017). Kurek and Krzemi nska (2020) suggested that already 5% of amaranth was enough to preserve the bread quality, although overall the crumb hardness decreased with addition of amaranth up to 15% and a 10-15% addition even retarded staling. Anti-staling properties of pseudocereals have also been reported in rice-based breads added with up to 30% Fig.…”

Section: Bakery Products and Sourdoughmentioning

confidence: 99%

Recent developments and knowledge in pseudocereals including technological aspects

Bender

Schoenlechner

2021

AAlim

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Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.

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Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Cited by 9 publications

References 29 publications

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Recent developments and knowledge in pseudocereals including technological aspects

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