Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were...

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Main Authors: Guadalupe Chaquilla-Quilca, Alma Rosa Islas-Rubio, Francisco Vásquez-Lara, Lourdes Salcedo-Sucasaca, Reynaldo Justino Silva-Paz, Jesús Guadalupe Luna-Valdez
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
amaranthus caudatus
popped grains
pasting properties
bread physical properties
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Online Access:http://journal.pan.olsztyn.pl/Chemical-Physical-and-Sensory-Properties-of-Bread-with-Popped-Amaranth-Flour,187799,0,2.html
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http://journal.pan.olsztyn.pl/Chemical-Physical-and-Sensory-Properties-of-Bread-with-Popped-Amaranth-Flour,187799,0,2.html

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