Texture and stress relaxation of spelt-amaranth composite breads
This study compares the influence of different forms of amaranth (steamed and non-steamed raw amaranth flour, steamed and non-steamed popped amaranth flour and steamed whole popped amaranth grains) at two doses on quality attributes of composite spelt-amaranth breads. Besides the usual, well establi...
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| Format: | Article |
| Language: | English |
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Institute for Food Technology, Novi Sad
2014-01-01
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| Series: | Food and Feed Research |
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| Online Access: | http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401001F.pdf |
| Summary: | This study compares the influence of different forms of amaranth (steamed and non-steamed raw amaranth flour, steamed and non-steamed popped amaranth flour and steamed whole popped amaranth grains) at two doses on quality attributes of composite spelt-amaranth breads. Besides the usual, well established, empirical parameters, fundamental mechanical properties of crumb (stress relaxation) were also assessed. Positive effects on bread characteristics (significantly increased specific volume, softer crumb) were shown by raw amaranth flour and steamed whole popped amaranth grain addition. The addition of raw amaranth flour also contributed to better crumb resilience. The results showed that stress relaxation data obtained from both Peleg-Normand and Maxwell models provided fairly good correlation with empirical quality parameters which confirms their potential to properly describe the changes in bread quality. |
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| ISSN: | 2217-5369 2217-5660 |