Amaranth flour has been investigated in the formulation of breads, films, and gluten-free products. Amaranth flour can be used up to 15% in the production of amaranth–wheat composite bread without affecting physical and sensory qualities (Ayo, 2001). In addition, amaranth flour improves the pro...
In the United States, the amaranth crop is mostly used for seed production. Most amaranth in American food products starts as a ground flour, blended with wheat or other flours to create cereals, crackers, cookies, bread or other baked products. Despite utilization studies showing that amaranth ...
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Before being digested under simulated duodenal conditions using the pH-stat method (see Section 2.5.1), these grains (14 seedlots in total) were ground to a flour at the University of Reading, UK, using a coffee grinder (CG618B, Shardor, Changsha, China). The grains were blended for 30...
Many agro-industrial companies grow amaranth for the subsequent production of amaranth oil, flour, cereals, flakes, and bran. After the grain is extracted, waste in the form of inflorescences remains, which can be used to obtain useful new products. This work investigated the use of pyrolysis ...
Extremely versatile, quinoa can be used in any number of sweet or savory dishes and is commonly boiled like rice or ground as a flour to fortify baked goods. Its nutritious young leaves can be steamed or sautéed and are similar in taste and texture to spinach or beet greens. Quinoa has ...