Technological and nutritional benefits of amaranth groats in breadmaking
نویسندگان
چکیده
To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations consumers. The study was aimed to investigate effect amaranth groats application into breadmaking focused on technological qualities and biological enriched with onion powder safflower oil. influence scalded quality measured by technological, physical, chemical, instrumental, computational methods analysing raw materials developed products. use grain-derived ingredient at 4-8% valuable plant source in formulations enhanced product consumer characteristics. proofing dough intensified followed 6-20% specific volume better organoleptic properties bread. Amaranth showed amino acid score for lysine (156%), phenylalanine tyrosine (125%), scores threonine, valine, cysteine were 2-fold flour scarce bioactive compounds. wheat-amaranth had an improved composition due number essential acids, 2.6 times higher protein utility, contributing its digestibility. main factor changing fatty products introduction oil content linoleic product. Introduction vegetable-based additives is promising way attribute therapeutic, health-improving
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ژورنال
عنوان ژورنال: ??????? ?????????
سال: 2022
ISSN: ['2312-1572', '2313-0482']
DOI: https://doi.org/10.48077/scihor.25(11).2022.63-73