The Influence of Amaranth Substitution on Pasting, Dough Visco-Elastic and Bread Quality Properties of Kenyan Home Baking Grade Wheat Flour.

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

“…Many studies have been trying to determine an optimal amount of amaranth, which could be used for substitution of wheat; however, it is not an easy task because of the complicated bread making processes and numerous quality characteristics that are important for the dough and for the final product. It was shown that pure wheat flour developed significantly higher pasting viscosity than pure amaranth flour and this was attributed mainly to the higher swelling power of wheat starch and to the coarser particle size distribution in the amaranth flour; however, the amaranth flour absorbed more water than the wheat flour during dough making and this was explained by the presence of larger amounts of crude fiber in the amaranth flour, which tended to imbibe and retain more water in the dough (Keya and others ). It was concluded that amaranth flour could be used in making high dry matter content gruels at desired viscosity; the composite flours compared to wheat flour produced dough with weaker viscoelastic properties and the composite bread had smaller, darker‐colored and denser‐textured slices than the pure wheat bread (Keya and others ).…”

“…It was shown that pure wheat flour developed significantly higher pasting viscosity than pure amaranth flour and this was attributed mainly to the higher swelling power of wheat starch and to the coarser particle size distribution in the amaranth flour; however, the amaranth flour absorbed more water than the wheat flour during dough making and this was explained by the presence of larger amounts of crude fiber in the amaranth flour, which tended to imbibe and retain more water in the dough (Keya and others ). It was concluded that amaranth flour could be used in making high dry matter content gruels at desired viscosity; the composite flours compared to wheat flour produced dough with weaker viscoelastic properties and the composite bread had smaller, darker‐colored and denser‐textured slices than the pure wheat bread (Keya and others ). In addition, a slightly bitter after‐taste sensation was recognizable in the composite bread and it was concluded that amaranth has high potential as a low‐level partial substitute for wheat in order to increase the nutritional value of bread and to spread out the utilization of limited available wheat.…”