Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-10-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200905-0002_rheological-properties-of-dough-made-from-grain-amaranth-cereal-composite-flours-based-on-wheat-and-spelt.php |
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| author | Silva Grobelnik Mlakar Martina Bavec Matjaž Turinek Franc Bavec |
| author_facet | Silva Grobelnik Mlakar Martina Bavec Matjaž Turinek Franc Bavec |
| author_sort | Silva Grobelnik Mlakar |
| collection | DOAJ |
| description | The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10-20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flours |
| first_indexed | 2024-04-10T08:34:47Z |
| format | Article |
| id | doaj.art-57bc93f2a0054e3faa8c276467614d62 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:47Z |
| publishDate | 2009-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-57bc93f2a0054e3faa8c276467614d622023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-10-0127530931910.17221/61/2009-CJFScjf-200905-0002Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and speltSilva Grobelnik Mlakar0Martina Bavec1Matjaž Turinek2Franc Bavec3Faculty of Agriculture and Life Science, University of Maribor, Hoče, SloveniaFaculty of Agriculture and Life Science, University of Maribor, Hoče, SloveniaFaculty of Agriculture and Life Science, University of Maribor, Hoče, SloveniaFaculty of Agriculture and Life Science, University of Maribor, Hoče, SloveniaThe purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough. Organically produced composite flours made from basic flours of wheat (refined) or spelt (refined, wholegrain) and amaranth flour in the propostions of 10%, 20%, and 30% (flour basis) were compared to cereal flours. Dough was analysed for its amylographic, farinographic and extensographic properties. The amaranth substitution altering of the examined measures relates to a certain extent to the properties of the basic flour used. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased whereas the dough softening was only slight. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. Considering the results obtained and the characteristics of the basic flour used, the amaranth substitution of 10-20% evidently improves some rheological properties and strengthens the dough. The present study provides the first report on the spelt-amaranth blends and dough extensograph behaviour of amaranth composite flourshttps://cjfs.agriculturejournals.cz/artkey/cjf-200905-0002_rheological-properties-of-dough-made-from-grain-amaranth-cereal-composite-flours-based-on-wheat-and-spelt.phpgrain amaranthcomposite flourwheatspeltdough properties |
| spellingShingle | Silva Grobelnik Mlakar Martina Bavec Matjaž Turinek Franc Bavec Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt Czech Journal of Food Sciences grain amaranth composite flour wheat spelt dough properties |
| title | Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt |
| title_full | Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt |
| title_fullStr | Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt |
| title_full_unstemmed | Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt |
| title_short | Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt |
| title_sort | rheological properties of dough made from grain amaranth cereal composite flours based on wheat and spelt |
| topic | grain amaranth composite flour wheat spelt dough properties |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200905-0002_rheological-properties-of-dough-made-from-grain-amaranth-cereal-composite-flours-based-on-wheat-and-spelt.php |
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