Evaluation of technological and nutritional quality of bread enriched with amaranth flour

Miranda-Ramos, Karla Carmen; Sanz-Ponce, Neus; Haros, Claudia Mónika

doi:10.1016/j.lwt.2019.108418

Cited by 64 publications

(76 citation statements)

References 32 publications

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“…The studies presented in [6][7][8][9][10][11][12][13] have been carried out using a mixture of wheat flour and flour of various oilseeds or their meal only with the aim of expanding the range of flour products and using secondary processing products, but not to obtain products with increased biological and nutritional value. Therefore, research on the development of food system formulations based on wheat flour, which will have a balanced amino acid composition, is promising.…”

Section: Methods Of Determining the Amino Acid Composition Of The Pmentioning

confidence: 99%

“…The ratio of components of food systems based on wheat flour and the composition of sunflower and soybean meal with improved amino acid composition is justified based on the technological features of wheat flour and its mixtures according to research [3][4][5][6][7][8][9][10]. The calculation of the amino acid composition of the protein of food systems containing 90-80 % of wheat flour and 10-20 % of the composition of soybean and sunflower meal of the improved amino acid composition was performed according to formula (3).…”

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

“…That is, the developed food systems have a higher biological value compared to wheat flour. It should be noted that due to the technological features of wheat flour, according to [3][4][5][6][7][8][9][10] it was not possible to increase the content of oilseed meal composition in food systems in order to further increase the biological value.…”

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

“…Correction of the protein content in flour is achieved by the introduction of various natural additives, including oilseed meal. The addition of oilseed meal to wheat flour not only enhances the nutritional and biological value of the latter, but also improves the technological and organoleptic characteristics of flour products obtained from similar combined products [6][7][8][9][10][11][12][13][14].…”

mentioning

confidence: 99%

See 3 more Smart Citations

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Papchenko¹,

Matveeva²,

Bochkarev

et al. 2020

EEJET

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66 person every day. Protein-the main source of essential amino acids-plays the role of building material in the process of cell development and metabolism in the organism. Lack of proteins in the diet can lead to a decrease in the protective properties of the organism, disrupt digestion processes, blood formation, the activity of the central nervous system or weaken mental activity. It is well known that about half 1. Introduction Human nutrition is the main factor in ensuring and improving health. For the proper functioning of the human body, about 600 essential nutrients are needed daily. Proteins-the most important component of the six main components of food should be present in the nutrition of every

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Section: Methods Of Determining the Amino Acid Composition Of The Pmentioning

confidence: 99%

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Papchenko¹,

Matveeva²,

Bochkarev

et al. 2020

EEJET

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“…Several of them recommend adding mixtures of seeds, the grains of other cereals or nuts [35]. In recent times, grain of several amaranth species has gained renewed interest as a functional ingredient, especially in bread making and bakery processes, since it is highly versatile for transformation and industrialization [36][37][38][39][40].…”

Section: Introductionmentioning

confidence: 99%

Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Amaranthus dubius Mart. ex Thell.) on Sprague Dawley Rats

Sánchez-Urdaneta

Montero-Quintero

Redondo

et al. 2020

Foods

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The effect of consuming breads made with wheat flour and Amaranth (Amaranthus dubius Mart. ex Thell.) wholemeal flour on Sprague Dawley rats with hyperlipidaemia and hyperglycaemia induced through feeding was studied. Four diets were provided: control (CD: Ratarina®), commercial bread (CBD), bread with 100 g·kg−1 (ABD10) and 200 g·kg−1 (ABD20) amaranth flour. Zoometric and blood chemistry parameters were measured before and after consuming the diets. A completely random factorial design of 2 × 4 × 2 was used. The factors were blood lipids and glucose level (normal, N and elevated, E), diet (CD, CBD, ABD10 and ABD20) and sex (female, F and male, M). The rats consuming ABD10 and ABD20 diets presented the lowest glucose values, although with no differences (p > 0.05) between the groups of elevated blood lipids and glucose rats (E). Triglyceride concentrations decreased in ABD10 and ABD20 treatments in comparison with CD, elevated blood lipids and glucose (E) rats, while ABD10 rats showed lower total cholesterol level than normal (N) rats. The high-density lipoprotein cholesterol values increased in the ABD10 and ABD20 groups (p < 0.05), while it did lower for very low-density lipoprotein cholesterol and cardiac risk index (p < 0.05). In ABD10 and ABD20 treatments, the abdominal circumference decreased in both sexes (p < 0.05) between weeks 23 and 31. In conclusion, consumption of bread with amaranth improved lipid profiles of rats and could help to prevent metabolic and cardiovascular diseases.

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Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

Karimi

Zeynali

Bari

et al. 2021

Food Science & Nutrition

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Amaranth selective hydrolyzed protein (ASPH) may improve sourdough properties and bread quality. In this regard, this study focused on investigating the influence of protein hydrolysates on sourdough fermentation and bread properties. Based on the findings, ASPH further increased Lactobacillus plantarum and Saccharomyces cerevisiae growth in sourdough compared with amaranth protein isolates and amaranth flour. ASPH at 5 g/kg resulted in sourdough with higher pH and total titratable acidity (TTA) after 20 h of fermentation at 30°C. The prepared sourdough using APH (S‐ASPH) at 3 g/kg increased the specific volume (4.57 ml/g) and TTA (4.76 ml) while decreasing water activity, hardness, cohesiveness, and chewiness of the bread (S‐ASPH‐B) compared with the control. Moreover, transition temperature and enthalpy reduced whereas sensory properties and shelf life represented an increase with S‐ASPH addition. Overall, the obtained data indicated the improvement of bread quality by S‐ASPH sourdough.

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Evaluation of technological and nutritional quality of bread enriched with amaranth flour

Cited by 64 publications

References 32 publications

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Amaranthus dubius Mart. ex Thell.) on Sprague Dawley Rats

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality

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