Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Silva Grobelnik Mlakar, Martina Bavec, Matjaž Turinek and Franc Bavec
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Silva Grobelnik Mlakar: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Martina Bavec: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Matjaž Turinek: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia
Franc Bavec: Faculty of Agriculture and Life Science, University of Maribor, Hoče, Slovenia

Czech Journal of Food Sciences, 2009, vol. 27, issue 5, 309-319

Abstract: 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

Keywords: grain amaranth; composite flour; wheat; spelt; dough properties (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:5:id:61-2009-cjfs

DOI: 10.17221/61/2009-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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