期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 50, 期 2, 页码 679-685出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2012.07.031
关键词
Whole amaranth flour; Bread; Minerals; Phytate; Bread performance
资金
- Ministry of Science and Innovation (MICINN) [AGL2006-09613/ALI, 200870I229, AGL2011-22669, 2006PL0015]
- Generalitat Valenciana, Spain [PROMETEO/2012/064]
- MICINN
This study investigated the effect of replacing wheat flour by whole Amaranthus cruentus flour (up to 40 g/100 g) to evaluate its potential utility as a nutritious breadmaking ingredient. The incorporation of amaranth flour significantly increased protein, lipid, ash, dietary fibre and mineral contents. Breads with amaranth have significantly higher amounts of phytates and lower myo-inositol phosphates, which could predict low mineral bioavailability at high levels of substitution (30-40 g/100 g). An increase in crumb hardness and elasticity was observed, and tristimulus colour values were significantly affected when the amaranth concentration was raised. Mineral contents, both micro- and macroelements, were increased significantly by the wheat flour substitution. Whole amaranth flour could be used as a partial replacement for wheat flour in bread formulations, increasing the product's nutritional value and raising dietary fibre, mineral and protein levels, with a significant slight depreciation in bread quality when used in proportions between 10 and 20 g/100 g. Thus, the inclusion of amaranth flour could be limited to a maximum proportion of 20 g/100 g, thereby maintaining both product quality as well as the nutritional benefit of this ingredient. (C) 2012 Elsevier Ltd. All rights reserved.
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