The obtained results indicate the prospects of using APA for enhancing baking properties of wheat flour. We determined the required concentration of the additive of flour from dry foliage of purple amaranth to wheat flour (1 %) for the fortification with biologically active substances, enhancing ...
The aim of this work was to optimize rice, sorghum, and amaranth flour levels in the development of gluten‐free and additive‐free sweet bread of muffin type. Using response surface methodology, optimal values of 50%, 39%, and 11% for rice, sorghum, and amaranth flour, respectively, were...
Assessment of the quality of bread made from ancient wheat flour with the addition of amaranth, flax and hemp seeds Consumers are increasingly seeking bakery products with better nutritional value and health benefits. The aim of the research was to assess the quality of ... W Jarecki,R Tobias...
Optimization of processed amaranth grain flour chapatti using response surface methodologyDurgadevi RNazni .P
Amaranth grain ( Amarantus cruentus ) could be the basis of infant formula because of its combination of high digestibility and nutritional quality . For the use in infant food, the amaranth flour should be pregelatinized. The degree of gelatinization depends on the method. In comparison to other...
Amaranth FlourAntioxidant ActivityExtrusionNutraceutical BeverageThe objective of this research was to determine the best combination of extrusion process variables for the production of a high antioxidant extruded amaranth flour (EAF) suitable to elaborate a nutraceutical beverage. Extrusion operation ...
Gluten-free dry mixture contains corn flour, amaranth flour, apple powder, a powder selected from a group containing pumpkin, beet, cranberry powders, granulated white granulated sugar, table salt, citric acid, baking soda. The initial components are taken in a certain ratio. In the method for...
The gluten-free mixture contains native buckwheat flour, amaranth flour, apple powder, and a powder selected from the group containing pumpkin, beet, and cranberry powder. Prescription ingredients are used in a certain ratio. The gluten-free mixture may additionally contain dried cranberries or dried...
baking soda, wherein the components of the recipe are included at the following ratio, % wt.: flour from native buckwheat 15 to 75; amaranth flour 15 to 50; apple powder 5 to 30; pumpkin powder/beet powder/cranberry powder 5 to 30; baking soda 1 to 4; citric acid 0.3 to 2.0; tabl...
Gluten-free mixture contains flour from native buckwheat, amaranth flour, apple powder and a powder selected from the group containing pumpkin, beetroot, cranberry powder, crystalline white sugar, table salt, citric acid, baking soda. The ingredients are used in a mixture in a certain ratio. The...