The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addi...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2011-04-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0003_the-effects-of-flour-and-protein-preparations-from-amaranth-and-quinoa-seeds-on-the-rheological-properties-of-w.php |
| _version_ | 1797899738616430592 |
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| author | Sándor Tömösközi Lilla Gyenge Ágnes Pelcéder Tibor Abonyi Regine Schönlechner Radomir Lásztity |
| author_facet | Sándor Tömösközi Lilla Gyenge Ágnes Pelcéder Tibor Abonyi Regine Schönlechner Radomir Lásztity |
| author_sort | Sándor Tömösközi |
| collection | DOAJ |
| description | The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb. |
| first_indexed | 2024-04-10T08:34:45Z |
| format | Article |
| id | doaj.art-5140052b34ea414a85baf9c540072acf |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:45Z |
| publishDate | 2011-04-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-5140052b34ea414a85baf9c540072acf2023-02-23T03:27:39ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172011-04-0129210911610.17221/45/2010-CJFScjf-201102-0003The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumbSándor Tömösközi0Lilla Gyenge1Ágnes Pelcéder2Tibor Abonyi3Regine Schönlechner4Radomir Lásztity5Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, HungaryDepartment of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, HungaryDepartment of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, HungaryDepartment of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, HungaryDepartment of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, AustriaDepartment of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest University of Technology and Economics, Budapest, HungaryThe effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0003_the-effects-of-flour-and-protein-preparations-from-amaranth-and-quinoa-seeds-on-the-rheological-properties-of-w.phppseudocerealsbaked goodsmicrovalorigraphquality |
| spellingShingle | Sándor Tömösközi Lilla Gyenge Ágnes Pelcéder Tibor Abonyi Regine Schönlechner Radomir Lásztity The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb Czech Journal of Food Sciences pseudocereals baked goods microvalorigraph quality |
| title | The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb |
| title_full | The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb |
| title_fullStr | The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb |
| title_full_unstemmed | The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb |
| title_short | The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb |
| title_sort | effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread crumb |
| topic | pseudocereals baked goods microvalorigraph quality |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201102-0003_the-effects-of-flour-and-protein-preparations-from-amaranth-and-quinoa-seeds-on-the-rheological-properties-of-w.php |
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