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

• Published in: Czech Journal of Food Sciences Vol. 27; no. 5; pp. 309 - 319
• Main Authors: Grobelnik Mlakar, S.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science, Bavec, M.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science, Turinek, M.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science, Bavec, F.,University of Maribor, Hoce (Slovenia). Faculty of Agriculture and Life Science
• Format: Journal Article
• Language: English; Czech; Slovak
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2009; Czech Academy of Agricultural Sciences
• Subjects: Amaranth; AMARANTHUS CRUENTUS; BLE; CEREAL FLOURS; CHEMICAL COMPOSITION; COMPOSICION QUIMICA; composite flour; COMPOSITION CHIMIQUE; Dough; dough properties; DOUGHS; ESTABILIDAD; FARINE DE CEREALE; Flour; GELIFICACION; GELIFICATION; grain amaranth; HARINAS DE CEREALES; http://www.fao.org/aos/agrovoc#c_15219; http://www.fao.org/aos/agrovoc#c_1794; http://www.fao.org/aos/agrovoc#c_24137; http://www.fao.org/aos/agrovoc#c_24393; http://www.fao.org/aos/agrovoc#c_26776; http://www.fao.org/aos/agrovoc#c_326; http://www.fao.org/aos/agrovoc#c_36930; http://www.fao.org/aos/agrovoc#c_6553; http://www.fao.org/aos/agrovoc#c_7657; http://www.fao.org/aos/agrovoc#c_7778; http://www.fao.org/aos/agrovoc#c_7951; http://www.fao.org/aos/agrovoc#c_7957; http://www.fao.org/aos/agrovoc#c_8373; JELLIFICATION; MASA DE PANADERIA; PATE DE CUISSON; Properties (attributes); PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; RHEOLOGICAL PROPERTIES; Rheology; spelt; STABILITE; STABILITY; Substitutes; TEMPERATURA; TEMPERATURE; TEMPS; TIEMPO; TIME; TRIGO; TRITICUM AESTIVUM; TRITICUM SPELTA; VISCOSIDAD; VISCOSITE; VISCOSITY; Water absorption; Wheat; WHEATS
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/61/2009-cjfs

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 doughs. Organically produced composite flours made from wheat (refined) or spelt (refined, wholegrain) flours and amaranth flour in the proportions of 10%, 20%, and 30% (flour basis) were compared with cereal flours. The different kinds of doughs were analysed for their amylographic, farinographic and extensographic properties. Gelatinisation temperature, water absorption, development time, and stability increased with the increasing proportion of amaranth flour in the dough. The amaranth addition strengthened the dough, mainly by decreasing its extensibility and, in spelt containing composite flours, also by increasing the resistance to extension. In conclusion, amaranth flour added in the proportion of 10-20% to cereal flours strengthened the dough and improved some of its rheological properties.